Printable Recipe
Prep time: 5 minutes
Fridge time: 10-15 minutes
Cooking time: 15minutes or so (depending on the thickness of the fish – don’t overcook)
Serves 4
Ingredients:
2 tbsp olive oil
1 lb/450g haddock or other fleshy white fish
Coating:
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
Directions:
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.
Showing posts with label haddock. Show all posts
Showing posts with label haddock. Show all posts
Tuesday, May 31, 2011
Monday, December 13, 2010
Pan Fried Haddock
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.
Tuesday, June 29, 2010
Pecan Breaded & Baked Haddock
Pecan Breaded & Baked Haddock
This is a healthier version of Crumbed/Breaded Fish
This is a healthier version of Crumbed/Breaded Fish
Prep time: 10 minutes
Fridge time: 20 minutes
Bake time: 10-20 minutes (depending on the thickness of the fish – don’t overcook)
Serves 4
Ingredients:
Olive oil to grease the pan and drizzle over the fish before baking
1 lb/450g haddock or other fleshy white fish
Dijon or honey Dijon mustard to slather on fish before “breading”
¾ cup toasted pecans, finely chopped
½ - ¾ cup Panko crumbs (Japanese breadcrumbs)
Directions:
1. Preheat the oven to 375°F/190°C and prepare a rimmed baking sheet. I cover with foil for easy clean up and then spread a thin layer of olive oil over the surface so the fillets won’t stick.
2. To toast the pecans, heat a non stick pan over medium heat and add the pecan halves or pieces in one layer. Cook for a few minutes, until the nuts start to brown and give off a lovely toasty aroma.
3. Finely chop the nuts and allow to cool for a few minutes. Combine with an equal amount of bread crumbs, mix well and set aside.
4. To prepare the fish, rinse fillets and pat dry. If the fillets are large, cut them in half across. Place a piece of parchment paper on a baking sheet or large plate. The fillets should be in one layer or the coating will stick together, rather than to the fillets.
5. Slather one side of the fish with spicy mustard of your choice and top with breading mixture. Completely cover the surface and pat firmly so that the breading will stick to the mustard. Place breaded side down on parchment and repeat slathering of mustard and topping with breading.
6. Place the tray/plate into the fridge for 10 -20 minutes to “set” the crust.
7. Using a spatula, carefully transfer the breaded fillets to the prepared oven pan. Drizzle the top of the fish with some olive oil and bake uncovered for 8-10 minutes. Gently flip and drizzle with a little more olive oil. Cook until the fish is white and flakes easily. The timing will depend on the thickness of the fish. If you want it more golden, place the baking sheet under the broiler for a couple of minutes. Don’t allow the fish to dry out, though.
2. To toast the pecans, heat a non stick pan over medium heat and add the pecan halves or pieces in one layer. Cook for a few minutes, until the nuts start to brown and give off a lovely toasty aroma.
3. Finely chop the nuts and allow to cool for a few minutes. Combine with an equal amount of bread crumbs, mix well and set aside.
4. To prepare the fish, rinse fillets and pat dry. If the fillets are large, cut them in half across. Place a piece of parchment paper on a baking sheet or large plate. The fillets should be in one layer or the coating will stick together, rather than to the fillets.
5. Slather one side of the fish with spicy mustard of your choice and top with breading mixture. Completely cover the surface and pat firmly so that the breading will stick to the mustard. Place breaded side down on parchment and repeat slathering of mustard and topping with breading.
6. Place the tray/plate into the fridge for 10 -20 minutes to “set” the crust.
7. Using a spatula, carefully transfer the breaded fillets to the prepared oven pan. Drizzle the top of the fish with some olive oil and bake uncovered for 8-10 minutes. Gently flip and drizzle with a little more olive oil. Cook until the fish is white and flakes easily. The timing will depend on the thickness of the fish. If you want it more golden, place the baking sheet under the broiler for a couple of minutes. Don’t allow the fish to dry out, though.
Served here with Risi e Bisi Couscous
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