Beer-Battered Haddock Made on an Induction Cooktop
Prep time
Cook time
Total time
This beer-battered haddock is crispy on the outside and perfectly tender on the inside. The brown ale gives the batter a wonderful colour and flavour. Your pub at home!
Recipe type: Main
Cuisine: American
Serves: 8 pieces
  • 2 lbs (about 0.9 kg) fresh wild haddock fillets (8 pieces)
  • 1½ cups all-purpose flour (we use unbleached)
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp old bay seasoning
  • 1 large egg, lightly beaten
  • 1½ cups cold brown ale (beer)
  • Vegetable oil for frying (Enough to fill to about three inches from the bottom of the pot. We used 2 quarts)
  • Optional:
  • Sea salt flakes
  • Lemon wedges
  1. Place a large induction friendly pot on the induction cooktop.
  2. Pour in the vegetable oil.
  3. Set the induction cooktop to 1200 watts. If you're using a traditional stove top, heat the oil to between 340 ºF and 360 ºF.
  4. While the oil is heating up, prepare the batter and fish.
  5. In a large bowl, add the flour, baking powder, salt, black pepper and old bay seasoning.
  6. Whisk the dry ingredients until combined.
  7. Add the beaten egg.
  8. Slowly pour in the beer while whisking.
  9. Whisk vigorously until the batter is smooth and free of lumps.
  10. Place the bowl with the batter in the fridge for about 10 minutes.
  11. Pat down the fish with a paper towel.
  12. Take a temperature reading of the oil. The temperature should be between 340 °F and 360 °F. If it's not, let it continue to heat up to that temperature.
  13. Once the oil is ready, take a piece of fish and coat it in the batter on both sides generously.
  14. Slowly (don't drop it) place the fish in the oil, and be cautious to avoid any hot splatters.
  15. Repeat the last step with another piece of fish. Be careful not to over-crowd the pot. We used two pieces per batch.
  16. Let the fish cook for about 7 minutes or until the batter has a nice light golden colour. Use large slotted spoons to turn the fish over every couple of minutes.
  17. Cooking time may very a little bit depending on the exact heat of the oil and the size of the fish pieces.
  18. Once the fish is cooked, carefully remove the pieces of fish onto a paper towel lined serving platter to drain the excess oil.
  19. Cook the remaining fish using the same process.
  20. Sprinkle some sea salt flakes over the fish and serve hot with wedges of lemon, your favorite chips and a delicious tartar sauce. Enjoy!
Always be extra cautious when working with hot oil.

If you don't have brown beer on hand, a light beer will do the trick.

If you don't have a fryer or an induction cooktop, you can still use the traditional method with a pot and stove. Make sure to check the temperature before frying. The oil should be between 340 °F and 360 °F.

If the oil isn't hot enough, the fish will be soggy. If the oil is too hot, the batter will burn before the fish is fully cooked.

We show 7 minutes for cooking time. This is the time it takes to cook one batch. I did two pieces per batch. Make sure not to overcrowd the fish in the pot.
Recipe by Photos & Food at