Comment: This recipe is the simplest of all yet has won many awards in local fish-frying contests. It’s a recipe that has been passed down from generation to generation and will most likely stay on that track until something better comes along. Tasty and light, you’ll enjoy it.
1 lb fresh frozen haddock filets, defrosted (Fresh haddock filets of course can be substituted as well.)
½ cup gluten-free flour (we use Bobs Red Mill all purpose flour)
½ cup Yellow corn meal
8 ounces vegetable oil for frying
Salt & pepper to taste
- Defrost frozen haddock in hot tap water, separating until defrosted.
- Place haddock in a bowl and they were frozen, add milk to cover all pieces and refrigerate until ready for frying. This soaking should be no less than 2 hours, longer is better. (skip this step if fresh filets are used)
- Place flour and corn meal in a zip lock bag and shake until mixed.
Add oil to electric fry pan and heat to 400 degrees.
Strain haddock, pat dry, place in the zip bag of batter and shake
Carefully add haddock into fry pan and cook each side until golden brown. Remove on to a paper bag (to absorb excess oil), salt to taste and serve.
Tip: We prefer to fry our fish outdoors (using an electric frying pan) which allows fish-frying odors to remain outside. If not practical, fry close to an exhaust fan.
Condiments: HomeMade Tarter Sauce, Ketchup