Pan Fried Haddock
From The Best of Chef at Home
Printable Recipe
Hands on time: 5 minutes or so
Cooking time: 5-8 minutes depending on the thickness of the fillets
Serves 2
Ingredients:
½ cup whole wheat flour (all purpose will do too)
Pinch of sea salt
½ tbsp paprika
½ tbsp dried herb or spice (this time I used oregano)
Juice of ½ lemon (plus more for spritzing at the table)
2 large haddock, tilapia or other firm white fish fillets
Splash of vegetable or olive oil
1-2 tbsp butter
Directions:
1. Whisk together flour, herbs & spices in a large wide bowl or deep plate. Dredge the fillets in this flour mixture.
2. Preheat a large heavy bottomed skillet over medium high heat. Pour some olive oil in the hot skillet and then add the butter. The oil (veg or olive) will keep the butter from burning during the frying. Swirl once the butter starts to sizzle.
3. Add the dredged fillets to the skillet and turn up the heat, keeping the pan sizzling hot. Just keep an eye on it so there’s no burning. Cook in batches so that the fillets do not overlap. Turn carefully when the bottom gets golden ( 2-3 minutes usually), You might need to add a little more butter to the pan when you flip the fish.
4. Continue until the fish is cooked through and remove from pan. If I need more batches, I keep the first batch warm in a 200°F oven. In the meantime, spritz some lemon juice in the pan. It will sizzle and form a quick sauce with the butter. Pour over the fillets and serve immediately.
From The Best of Chef at Home
Printable Recipe
Hands on time: 5 minutes or so
Cooking time: 5-8 minutes depending on the thickness of the fillets
Serves 2
Ingredients:
½ cup whole wheat flour (all purpose will do too)
Pinch of sea salt
½ tbsp paprika
½ tbsp dried herb or spice (this time I used oregano)
Juice of ½ lemon (plus more for spritzing at the table)
2 large haddock, tilapia or other firm white fish fillets
Splash of vegetable or olive oil
1-2 tbsp butter
Directions:
1. Whisk together flour, herbs & spices in a large wide bowl or deep plate. Dredge the fillets in this flour mixture.
2. Preheat a large heavy bottomed skillet over medium high heat. Pour some olive oil in the hot skillet and then add the butter. The oil (veg or olive) will keep the butter from burning during the frying. Swirl once the butter starts to sizzle.
3. Add the dredged fillets to the skillet and turn up the heat, keeping the pan sizzling hot. Just keep an eye on it so there’s no burning. Cook in batches so that the fillets do not overlap. Turn carefully when the bottom gets golden ( 2-3 minutes usually), You might need to add a little more butter to the pan when you flip the fish.
4. Continue until the fish is cooked through and remove from pan. If I need more batches, I keep the first batch warm in a 200°F oven. In the meantime, spritz some lemon juice in the pan. It will sizzle and form a quick sauce with the butter. Pour over the fillets and serve immediately.
Served here with oven roasted sweet potato fries, like these Thyme Sweet Potato Wedges, just cut into julienne strips & simple salad.
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