Potato Crusted Haddock


4 oz. Harp Beer
3 oz. Butter (Irish)
1 tsp. Garlic powder
1 tsp. Pepper
1 tsp. Salt
1 tsp. Thyme
1½ lb.–2 lb. Haddock.
1 lb. Red Potatoes sliced super thin use a food processor attachment
4-8 oz. Irish White Cheddar or other sharp cheese
Pinch of salt and pepper on skin of fish (optional)


Melt first 6 ingredients in microwave 2 minutes then coat potatoes
Spread potatoes on a foil wrapped cookie sheet covering evenly
Bake 15 minutes at 425
Remove pan and cover potatoes with 4-8 oz thin sliced Irish Cheddar.
Place the Haddock skin side up on potatoes sprinkle another tsp of salt and pepper on the skin and bake 10-15 more minutes.
Lifting foil flip; remove foil; then broil 2 minutes Serves 4