Pan Fried Haddock Recipes

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN SEARED HADDOCK

Steps:

• Coat haddock evenly on all sides with flour.
• Pat off excess.
• Heat skillet on Medium-High.
• Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
• Wait until oil faintly smokes before adding haddock.
• Place haddock carefully in hot oil.
• When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
• Lower heat and cook until internal temperature of 130 is reached.
• Add butter, shallots and thyme to pan.
• Melt and blend, but do not burn the butter.
• Baste the fillet and continue cooking until temperature is 140.

PAN FRIED HADDOCK WITH LEMON HERB SAUCE

Steps:

• Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
• Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
• Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
• Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
• Place the fish on a bed of watercress and pour the lemon sauce over.
• You can serve with couscous or rice.

PAN-FRIED HADDOCK

Steps:

• Pat fillets dry; season with salt and pepper. Pour flour into shallow bowl. In separate shallow bowl, whisk egg with cream. In large nonstick skillet, heat oil over medium-high heat. Using tongs, dip fillets into flour, gently shaking off excess; dip into egg mixture, letting excess drip off. Fry until golden and crisp on both sides and fish flakes easily when tested, about 8 minutes. Squeeze lemon over top; sprinkle with paprika then parsley.

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.