Beer Batter Haddock with Tarter Sauce

Beer Batter Haddock with Tarter Sauce

• If you are from Wisconsin you know all about Friday Night Fish Fry~ This is my version of a Wisconsin Classic and a Wisconsin Friday Night Tradition~
• Beer Battered Haddock with Tarter Sauce
• 2 lbs Haddock Fillets
• 1 cup Beer (I like to used Leinenkugels Classic Amber)
• 1 egg
• 1 T hot sauce ( I use Franks)
• 1 tsp lemon juice
• 1-1/2 cups flour
• 2 tsp baking powder
• 2 tsp old bay seasoning
• salt and pepper to taste
• vegetable oil for frying
• In a bowl, stir together flour, baking powder, old bay seasoning, salt and pepper. Reserve a quarter of the dry mix. Set aside.
• In another bowl, beat the egg, beer, hot sauce and lemon juice. Combine with the flour mixture. Mix well.
• In a deep fryer, heat oil to 375º
• Cut fillets in serving pieces and pat dry with paper towels. Dip Haddock fillets in reserved flour mixture, then dip in batter. Submerge in hot oil and fry until golden brown. Remove from fryer and drain on paper towels.
• Serve with Lemon Wedges and Homemade Tarter Sauce.
• Homemade Tarter Sauce
• 1 cup mayo
• 2 T finely chopped sweet pickle
• 1 T finely chopped red onion
• 1 T fresh snipped parsley
• 1/2 t finely shredded lemon peel
• 2 t lemon juice
• 1-1/2 t snipped fresh dill or 1/2 t dried dill weed
• 1/2 t paprika

In a medium bowl combine mayo, sweet pickle, red onion, fresh parsley,lemon peel, lemon juice, fresh dill, and paprika. Chill.

Makes about 1-1/4 cup.

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