Battered Fried Fish
Battered Fried Fish is a classic dish featuring crispy, golden-brown haddock, perfect for seafood lovers. The combination of egg, evaporated milk, and a hint of cornmeal creates a delightful batter that enhances the fish's mild flavor. Ideal for casual gatherings or family dinners, it promises to satisfy any appetite.
Ingredients
Instructions
- Cut haddock into serving-size pieces and sprinkle lightly with salt.
- Mix 1/4 teaspoon salt with the egg, evaporated milk, flour, baking powder, and cornmeal to create the batter.
- Dip haddock pieces into the egg mixture.
- Fry in deep fat at 375° for 5 minutes or until golden brown.
Tips & Substitutions
For a crispier coating, let the batter rest for 10-15 minutes before dipping the fish. If you don't have haddock, cod or pollock are great substitutes. Consider adding seasonings like paprika or garlic powder to the batter for extra flavor. Ensure your oil is hot enough before frying to prevent the fish from absorbing too much oil.
Serving Suggestions
Serve the battered fried fish hot with lemon wedges and a side of tartar sauce for dipping. It pairs beautifully with coleslaw or a light salad for a refreshing contrast. For a complete meal, consider serving alongside fries or homemade Hidden Valley Ranch Oyster Crackers for added crunch.
Storage & Reheating
Store any leftover battered fried fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes to restore its crispiness. Avoid microwaving, as this can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Battered Fried Fish contains roughly 619 calories, with 33g protein, 108g carbohydrates, and 6g fat. It is an excellent source of protein (66% of the Daily Value), iron (32% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2481mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, you can substitute haddock with other white fish like cod, tilapia, or pollock. Each type of fish will give a slightly different flavor and texture, but they all work well with this batter.
What type of oil is best for frying fish?
For frying fish, use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high temperatures needed for frying without burning, ensuring a crispy coating.
Can I make the batter ahead of time?
It's best to use the batter immediately after mixing for optimal texture. However, you can prepare the dry ingredients in advance and mix with the wet ingredients just before frying to save time. This ensures the batter remains light and airy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).