Ingredients
Makes 4
- 4 Skinless Haddock Filets
- 4 Brioche buns
- Flour, Cornstarch, Baking powder
- Plain Seltzer
- Peanut & vegetable oil
- Shredded cabbage
- peeled & shredded carrots (red/green)
- Fresh parsley or cilantro
- Mayo, shallot, sweet pickle relish
- White & cider vinegars
- Worcestershire sauce
Directions
Step by step
- Whisk flour, cornstarch, salt and baking powder
- Whisk in seltzer until smooth
- Cover and refrigerate for 20 minutes
- Set wire rack in rimmed baking sheet. Add oil to Dutch oven until it measures about 1 ½ inches deep and heat over medium-high heat to 375 degrees.
- Pat haddock dry with paper towels and transfer to batter, tossing gently to evenly coat.
- Using fork, remove fish from batter l, allowing excess batter to drip back, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking before gently dropping into oil.
- Adjust burner, if necessary, to maintain temperature between 350 and 375.
- Cook, stirring gently to prevent pieces from sticking together, until deep golden brown and crisp, about 4 minutes per side.
- Using spider skimmer or slotted spoon, transfer haddock to prepared rack.
Ingredients per component:
Fish
- ½ cup all purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup plain seltzer
- 2 quarts peanut or vegetable oil
- 4 skinless haddock filets, 1 inch thick (substitute with Black Sea bass, Cod, Hake, Pollock)
Slaw
- 1 tablespoon cider vinegar
- 1 ½ teaspoon sugar
- 1 ½ teaspoon vegetable oil
- ¼ teaspoon table salt
- 1 ½ cups shredded reb or green cabbage
- 1 carrot, peeled and shredded
- 1 tablespoon minced fresh parsley or cilantro
Tartare sauce
- ¾ cup mayonnaise
- 1 ½ teaspoon minced shallot
- 2 tablespoon sweet pickle relish
- 1 ½ teaspoons white vinegar
- ½ teaspoon Worcestershire sauce
Fish Alternatives
- Black Sea Bass
- Cod
- Hake
- Pollock
