Crispy Fried Fish (VIDEO)

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4.67 from 3 votes

Crispy Fried Fish (VIDEO)

You haven't had it all until you try this crispy and juicy fried haddock fish!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: England

Keyword: batterd fish, battered fried fish recipe, best fried fish, crispiest fried fish, crispy fish batter, crispy fish fillet, crispy fried fish, crispy fried fish fillet recipe, crispy fried fish recipe, easy fried fish fillet recipe, extra crispy fried fish, fish, fish fillet, fried fish, fried fish recipe, haddock fish, how to make crispy fried fish, super crispy pan fried fisj

Servings:

Calories: 372kcal

Equipment

Ingredients

34 oz haddock fillet

For the fish rub

For the batter

1 cup plain flour
⅔ cup corn flour
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
½ tsp smoked paprika
½ tsp all-purpose seasoning
½ tsp baking powder
½ tsp baking soda
1 tsp apple cider vinegar
1 cup + 2 tbsp water

For the dry flour coating

1 cup plain flour A pinch: sea salt, paprika, and all-purpose seasoning (optional)

For frying

sunflower oil (enough to deep fry)

US Customary - Metric

Instructions

Prepare the haddock fillet.
A pined-boned haddock has the fine pin bones removed. If you bought haddock that still has pin bones, you could remove them by grabbing tweezers and drawing out the pin bone from the fillet.
Proceed to slice the fillet however you like. You can split it into thinner fillets to allow it to fry quicker and more evenly.
Season the fish.
Sprinkle the seasoning over the fillets and gently pat the fillet with the seasoning to distribute evenly.
Coat the haddock in plain flour.
Next, pour plenty of plain flour on a plate and coat the haddock with the flour for a crispy crust and juicy flesh.
Make the batter.
For the batter, combine the plain flour, cornflour, sea salt, all-purpose seasoning, garlic powder, onion powder, chili powder, smoked paprika, baking powder, baking soda, and water. Then, add apple cider vinegar to the batter.
Coat the haddock with the batter.
Dip the haddock fillet in the mixture and allow the excess batter to drip back into the bowl completely.
Lightly coat the haddock in flour once more.
After dipping into the batter, coat the haddock in plain flour for extra crispiness and to keep the batter intact.
Fry the fillet.
Let the oil heat up over medium-low heat before frying the fish for 5 minutes.
Turn once until the crust becomes crispy and golden.
Use a strainer skimmer to remove it from the oil to eliminate excess oil.
Finally, transfer to a tray lined with a kitchen towel.

Video

Notes

Practice how to clean and fillet fish to master the skill.
Do not overcrowd the haddock after coating and while deep frying.
Use herbs and spices that you prefer for the seasoning.

Nutrition