Crispy White Fish

4 servings

Ingredients

• 1 ½ lb (680 g) raw haddock

• 1 ½ cups (375 mL) all-purpose flour

• ¼ cup (60 mL) cornstarch

• 1 tsp (5 mL) baking powder

• 1 tsp (5 mL) table salt

• ½ tsp (2.5 mL) ground black pepper

• 1 cup (250 mL) cold wheat beer

• ¼ cup (60 mL) pickle-flavoured vodka

• Frying oil, as needed

• Hot French fries, to taste

• Pickle mayonnaise, to taste

• 1 lemon, sliced

Preparation

1. Cut the white fish into strips. Pat them thoroughly dry with paper towels. Set aside.

2. In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Set aside ⅓ cup (80 mL) of the mixture.

3. Gradually whisk the beer and vodka into the larger portion of the flour mixture, mixing just until a smooth batter forms. Avoid overmixing; a few small lumps may remain.

4. Preheat the deep fryer to 350°F (175°C) and line a baking sheet with several layers of paper towels.

5. Working with a few pieces of fish at a time, coat the fish in the reserved flour mixture, then dip them into the beer batter.

6. Carefully lower the fish pieces into the deep fryer and cook for about 4 minutes, or until golden brown and cooked through. Once ready, remove the fish from the hot oil and let drain on the paper towels.

7. Serve the battered fish with hot French fries, pickle mayonnaise, and a lemon wedge.