Low Fat Beer Battered Haddock
Indulge in the crispy, golden perfection of **Low Fat Beer Battered Haddock**, a healthier twist on the classic pub favorite. This recipe combines tender haddock fillets with a light and airy batter made from all-purpose flour, light beer, and a hint of cayenne for subtle heat. Whisked egg whites are folded in to create an ultra-crispy crust without the need for deep frying, while a quick pan-sear and oven bake keep the dish low in fat. Perfectly seasoned and served with fresh lemon wedges, this dish is ideal for those looking for a guilt-free way to enjoy traditional fish and chips. Ready in just 35 minutes, it’s a delicious and easy option for weeknight dinners or casual gatherings. Keywords: low fat, beer battered fish, healthy haddock recipe, crispy oven-baked fish.
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Recipe Information
Ingredients
- 4 pieces haddock fillets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup light beer
- 1 large egg white
- 0.5 cup cornstarch
- 1 whole lemon wedges
- nonstick cooking spray
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray to prevent the batter from sticking.
In a medium mixing bowl, combine the all-purpose flour, baking powder, sea salt, ground black pepper, and cayenne pepper. Mix well to ensure even distribution of ingredients.
Slowly pour the light beer into the dry ingredients, whisking continuously to avoid lumps. Continue whisking until you have a smooth batter.
In a separate bowl, whisk the egg white until frothy and gently fold it into the batter. This will make the batter lighter and contribute to a crispier crust.
Pat the haddock fillets dry with paper towels. Lightly dust each fillet with cornstarch, shaking off any excess. This helps the batter adhere to the fish.
Heat the vegetable oil in a large nonstick skillet over medium heat. Once hot, dip each haddock fillet into the batter, allowing excess to drip off, and immediately place it in the skillet.
Cook the fillets for 2-3 minutes on each side, until lightly golden. Transfer them to the prepared baking sheet.
Once all fillets are placed on the baking sheet, bake in the preheated oven for 12-15 minutes until cooked through and crispy.
Remove from the oven and let cool for a few minutes before serving.
Serve with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.4 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
