Crispy Panfried Breaded Haddock

Can't go out to get my fish-and-chips fix!?! What to do?

Fish-and-Chips is one of my favorite dishes, especially at the seashore where I might expect fresh fish - I always ask. I am NEVER bored by this and my wife is often asking why I am ordering it again - and my answer is that I want to try it in many, many places - to compare - and, actually I love it!

Until we can go out and enjoy this normally by the seashore again, here is a home dish that gives a memory - not a replica - of that great restaurant dish. And it can be a great way to have some of the fun, at home, fast and easy on a regular weeknight basis. And be patient (pleasurably) until the end of this COVID tunnel.

2 portions haddock fillet (or cod, or other favorite white fish), thawed if frozen

1/2 cup panko bread crumbs

1/4 tsp garlic powder

1/8 tsp onion powder

1/4 tsp dried dill weed

dash salt and fresh black pepper to taste

1/4 cup all purpose flour

1 egg

1 Tbsp half and half, light cream or milk

1 Tbsp butter and 1 Tbsp canola oil

Mix together the panko, garlic, onion, dill, salt and pepper in a wide shallow bowl. In another wide shallow bowl, scatter the flour. In a third wide shallow bowl, whisk together the egg and cream.

Pat the fish fillets with a paper towel so they are only slightly moist. Dredge the fish portions, one at a time, into the flour. Dust off and then flip several times in the egg mixture. Drain well. Finally flip several times in the bowl of topping and shake off any unwilling bread crumbs. This is not for the faint of heart as the best way to do this is with your fingers and hands, and they will get messy! Embrace it: the most enjoyable things in life can often be slightly messy.

Heat the oil and butter in a (non-non-stick) skillet until almost smoking hot (I use a blackened steel or cast iron skillet to try to avoid non-stick fluorine based utensils). Add the fish fillets and cook the fish for about 3-5 minutes, shaking the pan often to avoid sticking. Make sure the fillets do not brown too much.

Flip the fillets and cook another 3-5 minutes, turning the heat down to medium-low after about a minute, to avoid burning the breaded crust. The fillets should be a golden brown and have cooked about 5 minutes per half inch thickness in total.

Plate fillets as serve with favorite sides.

Serves 2.

Cook's Note: I love serving this with Tartar Sauce - buy or make:

2 Tbsp Greek yogurt

2 Tbsp good real Mayonnaise

2 Tbsp India (hot dog!) relish

dash favorite hot sauce

1 Tbsp fresh lemon juice - if you have

All kinds of variations are fun: some horseradish sauce, some fresh minced garlic, some dried dill weed (I love!), chopped capers. You name it - it is yours!

Comments

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