Fried Or Blackened Haddock Recipe

1. Pat the haddock fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper, then drizzle with 1 tbsp lemon juice and let sit at room temperature for 8–10 minutes while you prepare other components.

2. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped fresh dill or parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until smooth, taste and adjust seasoning. Refrigerate until assembly (can be made up to 24 hours ahead).

3. Heat a skillet over medium heat. Spread 1 tbsp butter on cut sides of the brioche. Toast buttered sides in the skillet until golden and crisp, 1–2 minutes. Keep warm. Rinse and dry lettuce leaves and slice the tomato into 1/4-inch rounds.

4. Prepare Breading

In a shallow bowl whisk together 3 tbsp all-purpose flour, 1 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper. In a second bowl whisk 1 large egg with 3 tbsp milk or buttermilk until smooth.

5. Coat Fish

Working one fillet at a time, dredge the fish in the flour mixture, shaking off excess. Dip into the egg mixture, then return to the flour mixture for a final coating. Place coated fillets on a plate and let rest 3–4 minutes to set the crust.

6. Fry

Pour 1 cup neutral oil into a heavy skillet to a depth of about 1/4–1/2 inch and heat over medium-high until shimmering and a pinch of flour sizzles immediately (about 350°F/175°C). Add fillets and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 145°F/63°C), adjusting heat to maintain gentle frying. Transfer to a wire rack or paper towel-lined plate to drain for a minute.

7. Make Blackening Spice

In a small bowl combine 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp dried oregano, 1/2 tsp salt and 1 tsp freshly ground black pepper. Pat the seasoned spice over both sides of the haddock fillets to form an even coating.

8. Blacken the Fish

Heat a heavy skillet (preferably cast iron) over medium-high until smoking hot. Melt 2 tbsp butter in the pan and swirl to coat. Add the spice-coated fillets and sear 2–3 minutes per side until the spices form a dark crust and the fish is opaque and flakes easily (internal temp 145°F/63°C). Remove from pan and rest 1–2 minutes.

9. Place a toasted brioche bottom on a plate. Lay 2 lettuce leaves and 2–3 slices of tomato on the brioche. Place the cooked haddock fillet on top. Spoon 1–2 tbsp tartar sauce over the fish, then cap with the top brioche. Serve immediately with lemon wedges and optional hot sauce on the side.