Prep time: 5 minutes
Fridge time: 10-15 minutes
Cooking time: 15minutes or so (depending on the thickness of the fish – don’t overcook)
2 tbsp olive oil
1 lb/450g haddock or other fleshy white fish
½ cup whole wheat flour
1 tsp dried thyme
½ tsp garlic powder (one of the few times I actually use any)
1 tsp smoked paprika
2 eggs, beaten with 1 tsp olive oil
½ - 1 cup Panko crumbs (Japanese breadcrumbs)
Salt & freshly ground pepper to taste
Quartered lemon, to spritz the fish when ready to serve
1. Preheat the oven to 375°F/190°C and prepare a rimmed baking sheet. I cover with foil for easy clean up and place a wire rack over top so that any extra oil will drip off during the baking.
2. To prepare the fish, rinse fillets and pat dry. If the fillets are large, cut them in half across. Set aside.
3. Prepare the “breading” station: Place flour, thyme, garlic & paprika in a large zip lock baggie and shake to mix. In a large flattish bowl, whisk the eggs and oil. On a large plate, place a thick layer of bread crumbs. Place a piece of parchment paper on a separate baking sheet or large plate.
4. First dredge the fillets in the flour mixture, shaking off any excess flour. Dip in the egg mixture, making sure the entire fillet is coated. Place on the layer of bread crumbs and add another layer over top. Gently press the crumbs into the fish and flip. Fill any empty spots with more crumbs. Transfer to the baking sheet. The fillets should be in one layer or the coating will stick together, rather than to the fillets.
5. Place the prepared fish in the fridge for 15-30 minutes to “set” the crust.
6. Heat 1-2 tbsp olive oil in a large skillet over medium high heat.
7. Using a spatula, carefully transfer the breaded fillets to the hot oil and cook for 2-3 minutes, just to brown the crust. Flip and continue to cook for another 2 minutes. Transfer to the baking racks. Bake the fish for 8-10 minutes. They are ready when they flake easily in the center of the fillets and are white. Don’t over bake them, though. You want them juicy.
8. Season with a spritz of lemon and some salt & pepper.