Pan Fried Haddock is a quick easy meal that you will love. This dish has a crispy coating which is created by mixing flour with corn flour. The coating has a bite which you can control by using either black pepper or cayenne. I use cayenne to give it that zing.
Be prepared because this fries quick and what makes it super special is using a cast iron skillet. I love my Lodge cast iron skillet. It’s an inexpensive pan, but it’s invaluable. Do yourself a favor and get a few sizes to accommodate any recipe. For this recipe, I use my 12″ skillet. Because it’s already seasoned, it’s naturally nonstick.
I use a mixture of canola oil and butter. The canola is for the higher smoking point and the butter is for flavor.
As for the coating, you will need flour, corn flour, cayenne or black pepper, and salt. Milk is used for dipping acting as the glue for the flour mixture allowing it to stick. After coating, place on a platter or sheet pan in a single layer.
In a skillet over medium high heat, add the oil and butter and swirl the skillet allowing it to mix. Once the butter is melted and it starts to foam, carefully place the fillet in the pan. When doing this, place the fillet away from you. This is a precaution just in case it slips from your hand or it splatters, the hot fat will splash away from you. Lower the heat slightly to medium allowing this to cook through. This only takes about 2 – 3 minutes, depending on the thickness of the fish.
Now it’s time to flip. Again, when flipping or turning, do it away from you.
After another minute or two, the fish should be done. Transfer the fish onto a platter lined with paper towels to absorb some of the excess fat. Depending on the size of your fillets, you may need to fry in batches. If you fry in batches or your skillet gets dry, add another tablespoon each of oil and butter. If your fillets are long, you may want to cut in half to make it easier to flip and maneuver. Because haddock fillets are tender when cooked, they may split if they are too big. It’s up to you on how comfortable you are with flipping. If it splits, it’s still delicious.
- 2 pounds skinless haddock fillets (~8 oz each)*
- ½ cup flour
- ¼ cup corn flour
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon pepper**
- ⅓ cup milk
- 3 - 4 tablespoons canola oil
- 3 - 4 tablespoons butter
- Mix together flour, corn flour, salt and pepper in a shallow dish.
- Pour milk in another shallow dish.
- Dip each fillet into milk. Remove and let excess drip off.
- Coat in flour mixture on both sides. Gently shake off excess.
- Transfer onto platter or baking sheet.
- Repeat with remaining fillets and place in a single layer.
- Place a 12 inch cast iron skillet over medium high heat until skillet is hot.
- Add 3 tablespoons of the butter and 3 tablespoons of oil and swirl pan to mix.
- When the fat starts to bubble, carefully place fillets in skillet. When placing fillet in skillet, lower end closest to you first and finish lowering the fillet away from you. Just a safety precaution if any of hot fat splatters, it's away from you.
- Lower the heat just a bit to medium.
- Fry about 2 - 3 minutes, depending on thickness of fillet.
- Using a slotted spatula, carefully turn each fillet. Remember to turn away from you. If the skillet is dry, add the additional tablespoon of butter and oil.
- Serve with slices of lemon and if you want pretty, place a sprig or two of parsley.
**If you want spicy use ¼ teaspoon cayenne instead of 1 teaspoon black pepper.