Haddock is a mild-flavored white fish that is related to cod. It’s delicious baked, broiled, or deep-fried, and it blends itself nicely to many complementary flavors.
This crispy panko crusted baked haddock is a fabulous way to enjoy the fish. While deep-fried haddock (fish and chips) is fantastic, this baked version is an excellent, healthier replacement. You’ll cut the fat and calories, without sacrificing the flavor.
The fillets are delicious with a tartar sauce or cilantro vinaigrette. Serve the fish with baked French fries or roasted potatoes for a satisfying family meal. Or for a lighter option, serve the fish with an arugula salad, rice, or a lighter coleslaw option.
- 1 1/2 pounds haddock fillets (cut into 4-ounce to 6-ounce portions)
- Salt and pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 3 tablespoons parsley
- 2 large eggs
- 1 1/2 teaspoons OldBay seasoning
- 1 lemon (sliced, for serving)
- Preheat your oven to 425 degrees.
- Line a rimmed baking sheet with foil; coat with nonstick cooking spray
- Sprinkle the fillets with salt and pepper.
- Put the flour in a wide, shallow bowl. Combine the breadcrumbs and parsley in another shallow bowl. In a third bowl, whisk the eggs with the OldBay seasoning.
- Dip a haddock piece in the flour, coating thoroughly.
- Then dip the fillet in the egg mixture, turning to coat both sides.
- Next, roll the fish fillet in the breadcrumb mixture. Repeat with the remaining pieces of fish.
- Arrange the haddock in the prepared baking pan. Bake the fish fillets for about 18 to 22 minutes, or until cooked through.
- Serve the oven-fried fish fillets with lemon wedges, along with the condiments of your choice
Enjoy – see you in the Kitchen!