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Yay, another fish recipe! I apologize to my readers who are fish filet lovers since I know those are few and far between around here, but this one I promise you are going to love!
If you’ve read my Garlic-Butter Scallops post recently, you’d know that Devin and I went on a seafood mission at The Wharf in DC a few weeks ago. Devin, being the “I like all my food battered and fried” type of guy that he is convinced me to make this dish after we passed by some delicious looking fresh Haddock. I will admit, I actually had my eye out for Codfish that day since it’s pretty much the only fish that my West Indian roots had instilled in me. Everyone must have had the same idea though because the stuff was nowhere to be found. We settled for the next best thing.
That said, if you prefer, you could absolutely substitute Haddock for cod if you like. It’s much easier to obtain (I think) and as a similar taste. This article has a pretty decent and short explanation about the differences between the two used in food, but to sum it up, Haddock generally takes less time to cook and has a bolder flavor compared to cod. So consider these factors if you decide to swap it out.
Now about that beer batter… In this recipe I actually used Stella! Yes, I know that I am a bougie bitch but that’s not the reason why I used this beer. Literally, it was the only beer we had on hand and it seemed silly to go get something else. Any lager that you have on hand should work perfectly fine and the price difference in beer with not at all affect the taste of this dish. Next time I might be a broke bitch and use Bud Light and it will taste just as BOMB!
As always, I’d love to know your thoughts on beer battered filets! Do you like Haddock or are you more of a cod person? Leave me a comment below!
- 1 1/2 - 2 lbs. Haddock filet, cut into 2 inch pieces
- 12 oz. beer
- 2 cups all-purpose flour
- 2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1 tsp. paprika
- 2 tsp. fresh lemon juice
- tsp. Old Bay Seasoning (optional)
- salt and pepper
- oil for frying