My mom served fried haddock almost every Friday night. I found fresh Icelandic Haddock at my local fish market. Mix up my Fish Fry Mixture first and then make my Homemade Tartar Sauce. You can make them in the morning. Frying the fish is done in no time flat!
Lee's Kitchen Tips:
If you don't have a candy thermometer, when you think the oil may be hot enough, add the end of a wooden spoon handle to the oil.
If the oil bubbles around the spoon handle, it's hot enough to fry your fish.
1 cup buttermilk
Lee's Kitchen Tips:
If you don't have a candy thermometer, when you think the oil may be hot enough, add the end of a wooden spoon handle to the oil.
If the oil bubbles around the spoon handle, it's hot enough to fry your fish.
1 cup buttermilk
1 t hot sauce (preferably, Louisiana or Crystal)
4 (6 oz) fresh haddock, flounder, cod, or catfish fillets
Fish Fry Mixture
½ cup corn flour
½ cup finely ground yellow cornmeal
1 t paprika
1 t Old Bay Seasoning or Creole or Cajun seasoning
½ t garlic powder
Pinch cayenne
Sea salt and fine ground black pepper
Lemon wedges, for serving
Pour buttermilk and hot sauce into a bowl that will hold the fish and fit in your refrigerator.
Mix to combine.
Rinse fish, pat dry with paper towels, and place in the bowl with the buttermilk mixture.
Cover and place in your refrigerator for 1 to 2 hours.
4 (6 oz) fresh haddock, flounder, cod, or catfish fillets
Fish Fry Mixture
½ cup corn flour
½ cup finely ground yellow cornmeal
1 t paprika
1 t Old Bay Seasoning or Creole or Cajun seasoning
½ t garlic powder
Pinch cayenne
Sea salt and fine ground black pepper
Lemon wedges, for serving
Pour buttermilk and hot sauce into a bowl that will hold the fish and fit in your refrigerator.
Mix to combine.
Rinse fish, pat dry with paper towels, and place in the bowl with the buttermilk mixture.
Cover and place in your refrigerator for 1 to 2 hours.
In a shallow bowl add the cornflour, cornmeal, paprika, Old Bay, Creole, or Cajun seasoning, garlic powder, and cayenne.
Season to taste with salt and pepper.
When ready to fry your fish, remove from refrigerator and place on counter near your dredging bowl.
Season to taste with salt and pepper.
When ready to fry your fish, remove from refrigerator and place on counter near your dredging bowl.
In a large cast-iron skillet, heat about an inch of avocado oil, peanut oil, or coconut oil over medium-high heat.
If you have a candy thermometer, the temperature of the oil should reach 350 degrees F.
If you don't have a candy thermometer, put the handle end of a wooden spoon in the oil and if bubbles surround the end, your oil is hot enough.
If you have a candy thermometer, the temperature of the oil should reach 350 degrees F.
If you don't have a candy thermometer, put the handle end of a wooden spoon in the oil and if bubbles surround the end, your oil is hot enough.
One at a time, dip fish in the Fish Fry Mixture and carefully add to the hot oil, cooking two at a time.
Cook until golden brown on each side, about 3 minutes on each side.
Transfer to a paper towel-lined platter or pizza pan.
Keep warm in a 225 degree F oven, while frying the rest of the fish.
Keep warm in a 225 degree F oven, while frying the rest of the fish.
Homemade Tartar Sauce
½ cup good quality mayonnaise
1 T small capers, drained
2 T sweet pickle relish
2 T minced red onion or shallot
1 t lemon zest
1 t Dijon mustard
2 dashes Worcestershire sauce
1 t dill (I used freeze-dried)
Sea salt and fine ground black pepper
In a medium bowl, mix all of the ingredients together, cover and refrigerate until ready to serve.
Serves 4
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