Panfried Haddock Recipe
dredged haddock, duck fat fingerling potatoes, remoulade, slaw, seared lemon
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Ingredients
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Haddock
Fingerling Potatoes
Remoulade
Slaw
Seared Lemon
Method
Preparation of Potatoes
- 1
Roast the Fingerling Potatoes
Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with duck fat, salt, and rosemary. Spread on a baking sheet and roast for about 25-30 minutes or until tender and golden.
Preparation of Slaw
- 2
Make the Slaw
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together apple cider vinegar, olive oil, salt, and pepper. Pour the dressing over the slaw and toss to combine. Set aside.
Preparation of Remoulade
- 3
Prepare the Remoulade
In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, pickle relish, lemon juice, salt, and pepper until well combined. Adjust seasoning to taste.
Cooking the Haddock
- 4
Dredge and Pan-fry the Haddock
Season haddock fillets with salt and pepper. Dredge each fillet in all-purpose flour, shaking off excess. In a large skillet, heat duck fat over medium-high heat. Add the fillets and cook for 4-5 minutes per side, or until golden brown and cooked through.
