Panfried Haddock Recipe
dredged haddock, duck fat fingerling potatoes, remoulade, slaw, seared lemon
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Ingredients
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Fish
Potatoes
Remoulade
Slaw
Lemon
Method
Preparation
Prepare the Remoulade
In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, and paprika. Adjust seasoning with salt and pepper to taste.
Make the Slaw
In a large bowl, combine shredded cabbage, grated carrot, apple cider vinegar, salt, and pepper. Toss well to combine and set aside.
Cooking the Haddock
Dredge the Haddock
Season the haddock fillets with salt and pepper. Dredge each fillet in flour, shaking off excess.
Pan-fry the Fillets
In a large skillet, heat duck fat over medium-high heat. Once hot, add the dredged haddock and cook for about 3-4 minutes on each side until golden brown and cooked through.