Haddock Fish Recipes
Haddock is a ray-finned saltwater fish that makes a great fish recipe. It may be found in the North Atlantic Ocean and surrounding seas. It is a valuable fishery species, particularly in northern Europe, where it is sold fresh, frozen, and smoked; smoked versions include the Finnan haddie and the Arbroath smokie. Haddock can be prepared in many ways.
Haddock fillets in the oven
The most common method is undoubtedly battered haddock, but try pan-frying or cooking en-papillote as well. Place haddock skin-side down in a hot pan for most of the cooking time to crisp the skin, and only turn it over in the last minute to finish it off. Simple fish recipes are easy and quick to make.
What is the purpose of cooking haddock in milk?
Poaching haddock in milk imparts a sweetness to the fish’s flavour, enhanced with aromatics like black pepper, thyme, garlic, and onion.
What foods complement haddock?
Avocado cubes, minced onion, and crushed garlic combine to enhance the mild flavour of haddock while also providing heart-healthy unsaturated fats. Additional veggies that go well with haddock are sauteed zucchini, cucumber slices, and grilled eggplant.
Haddock is a solid white bottom-feeding fish that is most closely related to cod. It has a bit stronger flavour than the original, although it is still moderate. It also has a more delicate texture and is less fatty. Because of its sturdy flake, it’s a popular choice for baking, broiling, and deep-frying, just like cod. It can also be thrown into soups like seafood chowder and keep its shape.
This panko-crusted recipe is a terrific way to enjoy any fish. While deep-fried fish and chips are traditional, this baked variation is equally delicious. Add the panko crumbs to a food processor if you want a more delicate coating. With tartar sauce the fillets are delectable. For a hearty family meal, serve the fish with baked French fries or roasted potatoes. Serve the fish fillets over arugula or with a side of coleslaw for a lighter supper.
For the baking sheet, use cooking spray or oilFour (6-ounce) haddock fillets (if frozen, defrosted)To taste kosher saltBlack pepper, freshly ground, to taste1/4 cup flour (all-purpose)1 1/2 cup breadcrumbs (panko)Three tablespoons fresh parsley, freshly choppedTwo eggs, bigA third of a cup of mayo1 1/2 teaspoons of the seasoning Creole or a seasoning salt blend similar to itFor serving, lemon wedges
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius)/Gas Mark 7. Using foil, line a rimmed baking sheet. Brush the foil lightly with oil or spray it with nonstick frying spray.
Using foil, line a pan. Season the fish fillets with salt and pepper on all sides. You can reduce the salt in this step if your Creole seasoning (or other seasoning blends) is already highly salty. If you need to add salt, do it at the end.
In a broad, shallow basin, sift the flour. In a separate wide, shallow bowl, combine the panko crumbs and parsley. Whisk the eggs, mayonnaise, and Creole seasoning together in a third bowl. To ensure that the mayonnaise does not form clumps, whisk for a minute or two.
Flour and panko. Coat a fillet with flour, making sure it is completely covered. Dip in the egg mixture, turn it over to coat both sides. Roll the fish in the panko crumb mixture, lightly pressing to help the crumbs stick to the fish. Carry on with the remaining fillets in the same manner.
Fillets with a panko crust
Arrange the fish in the baking pan that has been prepared. Tuck the thin sections of the tail under the fillet for pieces with a long, narrow tail. Place the haddock in the pan. Bake for 20 minutes until the fish is cooked and readily flaked with a fork. The time varies depending on the size of the fillets, so make sure to adapt for very thin or thick fillets. Serve with lemon wedges and your favourite seafood sauce on the side.