Fried Haddock Recipe
fried haddock filet, pickles, tartar sauce (contains gluten)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Tartar Sauce
Pickles
Method
Preparing the Tartar Sauce
- 1
Mix Ingredients
In a mixing bowl, combine 1 cup of mayonnaise, 1/4 cup of finely chopped dill pickles, 1 tablespoon of chopped capers, 1 tablespoon of lemon juice, 1 teaspoon of dried dill weed, and salt and pepper to taste. Stir until well mixed. Cover and refrigerate while you prepare the fish.
Preparing the Fish
- 2
Prepare Breading
In a shallow dish, mix together 1 cup of all-purpose flour, 1 cup of cornmeal, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
- 3
- 4
Coat the Haddock
Dip each haddock filet into the wet batter, allowing excess to drip off before dredging it in the breading mixture. Make sure to coat evenly on both sides.
Frying the Haddock
- 5
Heat Oil
In a large, deep skillet or frying pan, heat 2 cups of vegetable oil over medium-high heat until shimmering but not smoking.
- 6
Fry the Fish
Carefully place the breaded haddock filets in the hot oil (work in batches if necessary to avoid overcrowding). Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 7
Drain and Serve
Once cooked, remove the filets from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with tartar sauce and dill pickles on the side.
