Crunchy Haddock Recipe

Prepare fish

Pat haddock fillets dry with paper towels. If fillets are thick, cut them in half lengthwise to create even pieces about 1-inch thick. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (portion from the listed amounts).

Set up breading station

Place flour in a shallow dish. In a second shallow bowl, whisk eggs with the buttermilk until smooth. In a third shallow bowl, combine panko, grated Parmesan, smoked paprika, garlic powder, remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; mix to distribute seasonings.

Bread the fish

Dredge each fillet first in flour, shaking off excess, then dip in the egg-buttermilk mixture, letting excess drip off, and finally press firmly into the panko mixture to coat all sides. Set breaded fillets on a wire rack and let rest 10 minutes to help the crust adhere.

Cook

Heat a large skillet over medium heat and add vegetable oil. When oil is hot and shimmering (about 325–350°F / moderate heat), add fillets in a single layer without crowding. Cook 3–4 minutes per side depending on thickness until golden brown and internal temperature reaches 145°F and the crust is crisp. If pieces are thick, finish in a 400°F oven for 4–6 minutes. Transfer cooked fillets to a paper towel-lined tray or a warm oven set to 200°F to keep warm while you finish remaining fillets.

In a small bowl, whisk together mayonnaise, ketchup, smoky BBQ sauce, apple cider vinegar, honey, Dijon mustard, Worcestershire, hot sauce (if using), and lemon juice until smooth. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Refrigerate for at least 10 minutes to let flavors meld. Stir again before serving.

Cook potatoes and garlic

Place cut potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan or microwave until butter is melted and mixture is hot but not boiling.

Mash

Drain potatoes and garlic well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Stir in warm milk-butter mixture, then add cream cheese if using. Season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). If needed, add a splash more milk to reach desired consistency.

Finish

Fold in half of the chopped chives, taste and adjust seasoning. Keep warm until ready to plate.

Spoon a generous portion of garlic mashed potatoes onto each plate. Place a crunchy haddock fillet alongside or on top of the potatoes. Drizzle 1–2 tablespoons of the creamy BBQ sauce over the fish (or serve additional sauce on the side). Garnish with lemon wedge and the remaining chopped chives or parsley. Serve immediately.