Fresh Native Haddock Recipe
Your choice of fried or baked, served with any 2 sides listed below, lemon and tartar sauce
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Ingredients
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Haddock Preparation
Sides
Condiments
Method
Haddock Preparation
- 1
Prepare the Breading
In a shallow bowl, combine the all-purpose flour, cornmeal, salt, and black pepper. In another bowl, whisk together the eggs and milk until well blended.
- 2
Coat the Haddock
Take each haddock fillet and first dip it into the flour mixture, ensuring it is fully coated. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it again with the flour mixture.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. You can test if it's ready by dropping a small piece of bread in; if it sizzles, the oil is hot enough.
- 4
Cook the Haddock
Carefully place the coated haddock fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Sides Preparation
- 5
Prepare Your Sides
Choose any two sides from the options provided. For steamed broccoli, steam until bright green and tender. For mashed potatoes, boil potatoes until soft, mash, and mix with butter, salt, and pepper to taste. For coleslaw, mix shredded cabbage and carrots with mayonnaise, vinegar, and seasonings. For French fries, fry or bake until golden and crispy. For rice pilaf, cook rice according to package instructions, adding broth for flavor.
Serving
- 6
Plate and Serve
On each plate, serve a portion of the fried or baked haddock alongside your chosen sides. Add lemon wedges and a generous dollop of tartar sauce for dipping.