Haddock Francaise Recipe
Egg-battered fresh haddock sautéed in a lemon butter garlic wine sauce
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Ingredients
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Haddock Francaise Ingredients
Method
Cooking Instructions
- 1
Prepare the Haddock
Rinse the haddock fillets and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Set up Breading Station
In a shallow dish, place the flour. In another shallow dish, beat the eggs until well combined.
- 3
Bread the Haddock
Dredge each haddock fillet in flour, shaking off the excess. Then dip into the beaten eggs, ensuring they are fully coated.
- 4
Sauté the Haddock
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once hot, carefully add the breaded haddock fillets. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 30 seconds until fragrant. Carefully pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- 6
