Fried Haddock Recipe

Prepare the fish

Pat the haddock fillets dry with paper towels. If fillets are thicker than 1/2 inch, slice into kid-friendly strips about 1" wide. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow dish, whisk the eggs with the milk until blended. In a third shallow dish, combine the panko breadcrumbs, grated Parmesan (if using), garlic powder, paprika, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Bread the fish

Working one piece at a time: dredge a fillet/strip first in flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press into the panko mixture, coating thoroughly and pressing gently so crumbs adhere. Place breaded pieces on a wire rack or tray while you finish the rest.

Heat the oil

Pour vegetable oil into a large skillet so it reaches about 1/4"–1/2" depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles immediately. Reduce heat to medium to maintain steady frying temperature.

Fry the haddock in batches, careful not to crowd the pan. Cook 2–3 minutes per side for strips (3–4 minutes per side for thicker fillets) until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C) or the fish flakes easily. Flip once using tongs or a spatula.

Transfer cooked pieces to a paper towel–lined plate or wire rack to drain and keep warm in a low oven (200°F / 95°C) if needed. Sprinkle with a light pinch of salt while still hot, if desired. Squeeze lemon over before serving.

In a small bowl combine mayonnaise, dill pickle relish, minced shallot or red onion, chopped capers, lemon juice, and chopped dill or parsley. Stir until smooth and well combined.

Taste and adjust seasoning with 1/4 teaspoon salt and a pinch of black pepper if needed. Refrigerate at least 15 minutes to let flavors meld. Serve chilled alongside the fried haddock.

Prepare french fries or potato wedges according to package instructions or your preferred method (baked or fried). Season with a little salt. Serve with ketchup alongside the fish and tartar sauce.