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The Heartbeat of the Portland Waterfront: Becky’s Diner and The Haddock
If you want to find the real soul of a city, you don’t look for the fanciest spot. You look for the place with the beat up coffee mugs, the one where the waitresses know everyone’s name. In Portland, that place is Becky’s Diner.
I found it right where it belongs, sitting on the edge of the working waterfront. It’s not trying to be cute. It’s a simple, honest-to-goodness diner, the kind of place you just know has stories. You can see the fishermen walking in for breakfast before the sun is up, their boots still wet from the docks. You can see families crammed into booths, laughing over plates piled high with food. It feels like the city’s living room.
I found out that Becky’s has been holding down this corner since 1991. The story I heard is that the owner, Becky, saw this spot and just knew. She wanted to create a place for the fishermen and the wharf workers, a spot that would open early, serve real food, and not charge a fortune. A place that felt like it had always been there, even when it was brand new.
It’s one of those places that was built on a simple, perfect idea. Good food, good people, no nonsense. It’s not a gimmick. It’s the real deal. In a city that has become a major food destination, Becky’s has stayed exactly what it has always been. It’s a connection to the city’s gritty, hard working roots, and you can feel that the second you slide into one of their booths.
The menu is exactly what you’d hope for, full of all the classic, comforting diner food you could ever want. I was in Maine, so I knew I needed some good, fresh seafood. I went for the Fried Haddock.
When the plate came down in front of me, I just smiled. It was a beautiful, generous piece of haddock, fried to a perfect golden brown, next to a mountain of french fries and a little cup of coleslaw. It wasn’t trying to be fancy. It was just trying to be delicious.
And it was. The batter was so light and crispy, and the haddock inside was so flaky and sweet it just melted in my mouth. It tasted like the ocean. It was a simple plate of food, but it was done with so much care. It was the kind of meal that warms you up from the inside out, the kind of food that tastes like a memory.
Sitting in Becky’s, with the clatter of plates and the constant hum of conversation around me, I felt like I had found the true heart of Portland. It’s not just a diner. It’s a landmark. It’s a community. And it’s a place that reminds you that sometimes, the best things in life are the simple things, done right.
Trying to Fry Up That Diner Feeling
You can’t just forget a plate of food like the one I had at Becky’s. That perfectly crispy, flaky fried haddock became my new gold standard. So, naturally, I had to try and bring a little bit of that magic into my own kitchen.
The mission started with the fish. It had to be haddock, and it had to be incredibly fresh. I found some beautiful white fillets at my local market that looked perfect. I got them home and patted them completely dry, which is a key step to getting a crispy coating.
Next, the batter. I remembered how light and airy it was at Becky’s. I whisked together some flour with a little bit of cornstarch, which I’ve heard helps with crispiness. Then I added some salt, pepper, and a little garlic powder. For the liquid, I grabbed a cold beer from the fridge and slowly poured it in, whisking just until it all came together. You don’t want to overmix it.
Now for the main event. I poured a good amount of neutral oil into a heavy pot and let it get nice and hot. While it was heating, I took my beautiful haddock fillets and dredged them in a little bit of plain flour before dipping them into the batter, letting any excess drip off.
I carefully laid the battered fish into the hot oil, and the sizzle was instant and so satisfying. I fried it for just a few minutes on each side, until the batter was a deep golden brown and puffed up beautifully. I scooped it out and let it drain on a wire rack, sprinkling it with a little salt while it was still hot.
I served it up just like at the diner, with a big pile of french fries and a squeeze of lemon over the fish. I took a bite, and the crunch was just incredible. The batter was light, the fish was perfectly cooked and flaky. It wasn’t the same as sitting in that bustling diner on the Portland waterfront, but it was a delicious echo of it. It was a taste of that simple, honest, wonderful food that makes a place like Becky’s a legend.
Chef’s Notes: Crispy Beer-Battered Fish
• Keep batter cold for maximum crunch – Cold beer slows gluten development and traps carbonation, creating a light, airy crust. Place the bowl over ice while dipping fillets to maintain temperature.
• Use cornstarch for crisp structure – Cornstarch lowers gluten content and boosts crunch. Combined with flour, it creates a shatter-crisp shell that stays golden for 15+ minutes post-fry.
• Beer adds lift and flavor – Lager’s carbonation aerates the batter, while its mild bitterness balances the richness of fried fish. Sparkling water or ginger ale work as non-alcoholic substitutes.
• Pre-dust fillets before battering – A light flour coating helps the batter cling evenly and prevents slippage during frying. Shake off excess to avoid clumping.
• Maintain oil at 375°F – This temperature crisps the batter in ~8 minutes without overcooking the fish. Dropping below 350°F leads to greasy results; above 400°F risks burning.
• Drain briefly for texture preservation – Resting fillets on a rack or paper towels for 1–2 minutes firms up the crust while keeping the interior moist.
• Serve immediately for peak crunch – The crust is most delicate within 10 minutes of frying. Pair with acidic condiments like lemon or vinegar to cut through richness.
• Reheat leftovers in a hot oven – Bake at 400°F for 5–7 minutes to restore crispness. Avoid microwaving—it softens the crust.
Crispy Beer-Battered Fish
Get ready to sizzle with this showstopper: golden, airy beer-battered haddock that’s fried to perfection! Expect the crunch of a light, bubbly crust hugging tender white fish, all whipped up in under 30 minutes. Perfect for weeknight dinners or crowd-pleasing game-day feasts, this recipe delivers chef-level crispiness without breaking a sweat. Let’s dive into crispy bliss—your taste buds will thank you!
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Ingredients
- Fish Fillets
4 fresh haddock filets about 6 oz each, patted thoroughly dry
- Pre-Dust Mix
½ cup all-purpose flour 2 tbsp cornstarch, pinch of sea salt, pinch of freshly ground black pepper
- Light Batter Blend
1 cup all-purpose flour 3 tbsp cornstarch, 1 tbsp baking powder, 1 tsp fine salt, 1 tbsp dried dill
- Chilled Liquid
1 cup ice-cold lager beer or substitute chilled club soda for a milder fizz
- Frying Oil
Enough neutral oil canola or peanut to fill a nonstick pan 2 inches deep
- Alternative Ingredients
All-purpose flour → gluten-free 1:1 baking flour for a gluten-free option
Cornstarch → arrowroot powder to maintain crispiness without corn
Baking powder → aluminum-free baking powder if sensitivity to aluminum
Dried dill → dried thyme or parsley for a different herb note
Lager beer → chilled sparkling water or ginger ale for no-alcohol variation
Haddock fillets → cod or pollock if haddock is unavailable
Neutral frying oil → avocado oil for a higher smoke point
Directions
- Fish Prep – Start by rinsing and patting dry each haddock fillet with paper towels to remove moisture and reduce splatter. Lightly season both sides with a pinch of salt and pepper to enhance the natural flavor. Plan about 3 minutes for this quick prep before moving on.
- Batter Mix – In a medium bowl, whisk together 1 cup flour, 3 tbsp cornstarch, baking powder, salt, and dill. Slowly pour in the ice-cold beer while stirring until the mixture is smooth and free of lumps. The carbonation is key: it aerates the batter, creating a light, crispy crust. Allocate about 4 minutes for combining ingredients.
- Preheat Oil – Pour oil into a nonstick pan to a depth of 2 inches and heat over medium-high until it reaches 375°F (190°C) on an instant-read thermometer. Maintaining this temperature is crucial for a non-greasy, golden finish. Allow roughly 5 minutes for the oil to stabilize.
- Coating Frying – Toss each fillet in the pre-dust mix, shaking off excess before dipping into the beer batter and letting extra drip back. Carefully lower two fillets at a time into the hot oil to avoid overcrowding. Fry for about 4 minutes per side, turning once, until the crust is deep golden and crunchy. Use tongs for safety and keep the oil at 375°F throughout.
- Drain & Serve – Transfer the cooked fish onto a rack or paper towels to drain for about 1–2 minutes. Resting helps the crust firm up while preserving internal moisture. Serve immediately with lemon wedges, tartar sauce, or alongside fries for a classic pairing. Optionally, garnish with chopped parsley or a sprinkle of flaky sea salt.
Equipment
- Mixing Bowls
- measuring cups and spoons
- Nonstick Pan
Notes
- For extra-crisp results, keep your batter cold: place the bowl over ice before dipping the fillets.
- Maintain the oil at a steady 375°F to avoid oily fish; use an instant-read thermometer for accuracy.
- Serve with homemade tartar sauce, malt vinegar, or a bright lemon-garlic aioli for variety.
- Add a pinch of cayenne or smoked paprika to the dry mix for a subtle heat.
- Leftovers re-crisp beautifully in a 400°F oven for 5–7 minutes—perfect next-day fish tacos.
Nutrition Facts
- Serving Size: 6g
- Calories: 570kcal
- Fat: 2g
- Saturated Fat: 0.5g
- Trans Fat: 243g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 0.8g
- Cholesterol: 1546mg
- Sodium: 1656mg
- Potassium: 1mg
- Carbohydrates: 49g
- Fiber: 1g
- Sugar: 0.08g
- Protein: 78g
- Vitamin A: 1IU
- Vitamin C: 184mg
- Calcium: 3.2mg
FAQs: Crispy Beer-Battered Fish
Can I make this recipe without beer?
Absolutely! At Beckys Diner, we sometimes swap beer for sparkling water or ginger ale to create a lighter crust without alcohol. The bubbles are what make the batter so airy, and even without beer, the flavor remains just as delicious—true to Beckys Diner’s commitment to crispy perfection.
Why does the batter need to be cold?
Cold batter is essential for that light, shattering texture. Beckys Diner always keeps the batter chilled on ice to maintain its airy structure. When the cold mixture hits the hot oil, steam forms instantly, giving you that signature Beckys Diner crunch that guests love.
Can I use gluten-free flour in this recipe?
Yes, and it’s a great option! Beckys Diner has tested gluten-free versions using 1:1 baking flour, and the results are still incredibly crisp. The trick is to keep the same cornstarch and baking powder ratio that Beckys Diner chefs use to ensure the batter fries up golden and bubbly.
What’s the best beer to use for the batter?
Light lagers or pale ales are the favorites at Beckys Diner because their mild flavor complements the fish without overpowering it. Avoid dark beers—they can make the batter too heavy and bitter, which is not the Beckys Diner way of achieving perfect balance.
Can I prepare the batter ahead of time?
It’s best to make the batter just before frying. At Beckys Diner, chefs always mix it fresh to preserve carbonation and crispness. If you need to prep ahead, keep your dry ingredients ready and add the beer at the last moment—this is how Beckys Diner maintains that unbeatable texture.
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