Beer-Battered Haddock with Parsley Fries
A single-serve, pub-style fish and chips inspired dish. Crispy beer-battered haddock pairs with herby, golden parsley fries for a comforting, crowd-pleasing weeknight dinner with crisp texture and bright finish from lemon and parsley.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 (6 oz) haddock fillet, skin removed
- 2 1/2 cup all-purpose flour
- 2 1/2 cup beer (pale lager or amber works)
- 2 1/2 tsp baking powder
- 2 1/4 tsp salt
- 2 1/4 tsp pepper
- 2 cup vegetable oil (for frying)
- 2 large potato, cut into fries
- 2 tbsp olive oil
- 4 tbsp fresh parsley, chopped
- 2 clove garlic, minced
- 2 1/2 lemon, juice and zest
- 2 Salt to taste
Instructions
- Slice the potato into thin fries; rinse, pat dry, toss with 1/2 tbsp olive oil and a pinch of salt. Spread on a tray and par‑bake at 425°F (220°C) for 12 minutes until light golden.
- Meanwhile, whisk 1/2 cup flour, 1/2 cup beer, 1/2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp pepper until smooth for the batter; let rest 5 minutes.
- Heat 1 inch oil in a skillet to 350°F (175°C). Dip haddock in batter, letting excess drip, then fry 3–4 minutes until golden and crispy. Drain on paper.
- Toss fries with olive oil, parsley, garlic, lemon zest, and juice; season with a pinch of salt.
- Serve haddock with parsley fries and a lemon wedge for a bright finish; optional drizzle of hot honey or malt vinegar.
Chef’s Pro Tips
- Keep batter cold for extra crunch.
- Double-dry fries on paper towel for crispiness.
- Browning butter optional finishing touch adds depth.
Serving Suggestions
Pair with a light coleslaw or a simple green salad to balance the fried components.
Storage Instructions
Store fried haddock and fries separately in airtight containers for up to 1 day; reheat fries in oven to regain crispiness.
Nutritional Estimates
Per serving · 2 servings total
| calories | 620 |
|---|---|
| protein | 34 |
| carbs | 60 |
| fat | 28 |
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