|Flour||2 1⁄2 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Beer||2⁄3 Cup (10.67 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Haddock fillets/Scrod, or ocean perch||1 Pound, cut into 1 inch pieces|
Preheat the oven to 375°F.
In a large bowl, combine the flour, mustard, and pepper.
Whisk in the beer and Worcestershire sauce, then stir in the cheese.
Add the haddock, tossing well to coat; pour all into an ungreased 9 inch pie pan.
Cover with aluminum foil and bake for 10 minutes; uncover and bake 5 minutes longer or until the sauce is bubbly and the fish is cooked through.
Ladle the rarebit over whole wheat toast or brown rice.