Crispy Fish Recipe

Prepare fillets

Pat the haddock fillets dry with paper towels. Trim any ragged edges and season both sides with 1 tsp of the salt and half of the black pepper (about 0.375 tsp). Let rest while you set up the breading station.

Set up breading station

In three shallow bowls or trays place: (1) flour seasoned with 0.5 tsp salt, 0.25 tsp black pepper, garlic powder and smoked paprika; (2) beaten eggs mixed with milk; (3) cornmeal or panko in the third bowl. Dredge each fillet first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the cornmeal/panko so a good, even coating adheres. Set coated fillets on a wire rack and rest 5–10 minutes to help the coating adhere.

Heat oil

Pour oil into a large skillet to a depth of about 1/4 inch (roughly 1 cup will usually be enough). Heat over medium-high until shimmering but not smoking, about 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown slowly.

Fry fillets

Working in batches (do not overcrowd), gently lay fillets in the oil and fry until golden brown and crisp, 3–4 minutes per side depending on thickness. Use tongs or a slotted spatula to turn carefully. Internal temperature should reach 145°F (63°C) or flesh should flake easily and appear opaque. Adjust heat to maintain a steady sizzle — lower if they brown too quickly.

Drain

Transfer cooked fillets to a paper towel–lined plate or wire rack set over a sheet pan to drain excess oil. Season lightly with remaining 1/2 tsp salt while hot. Keep warm in a low oven (200°F / 95°C) if frying in multiple batches.

While the fish rests, combine mayonnaise, Greek yogurt, chopped cornichons, chopped capers, finely chopped tarragon, lemon juice, Dijon mustard and minced shallot in a small bowl. Stir until smooth. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper, adjusting lemon or tarragon as desired. Chill briefly (10–15 minutes) to let flavors meld, or serve at room temperature.

Toss the washed watercress with 1 tsp olive oil and a pinch (about 1/8 tsp) sea salt just before serving.

Plate: place a bed of dressed watercress on each plate, top with a crispy haddock fillet, add a generous spoonful of tarragon tartar sauce alongside or on the fish, and garnish with lemon wedges. Serve immediately so the fish remains crisp.