Haddock, also known as scrod, is a mild flavoured fish found in the North Atlantic Ocean. It is a bottom-dwelling fish that is sold frozen, fresh and whole or in steaks and fillets. Haddock has a mild flavour, a low fat content and is a white coloured, firm textured fish. Its skin is recognised by a black line which runs down its length. According to The All New All Purpose Joy of Cooking, haddock is best prepared in thick fillets like cod. One effortless way to prepare haddock is to deep fry it.
Pour canola or vegetable oil into a deep fryer until it reaches the designated fill mark engraved inside the fry pot. Adjust the temperature to 190 degrees C. If you don't have a deep fryer, pour about two inches of oil into a deep, heavy-gauged pot. Place the pot on the hob and turn the heat to medium.
Mix 1/2 cup flour with 1/2 cup cornmeal, 1 tbsp black pepper, 1 tbsp garlic powder and 2 tbsp salt in a bowl.
Rinse the haddock with water. Coat the haddock with the seasoned flour mixture.
Place the coated haddock, one at a time, into the oil when it reaches 190 degrees C. Adjust the heat to high to prevent the oil temperature from dropping as you add more fish to the pot.
Remove the haddock from the oil when it is a brown colour. Place the cooked fish on paper towels to remove some of the excess oil. Deep-fried fish does not take long to cook; depending on the thickness of the fish pieces you fry, the haddock will need to cook for 4 to 6 minutes.