Pan-Fried Haddock
Haddock fillets dredged lightly in flour and pan-fried in butter until golden outside and flaky within.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 15 g
- carbs
- 12 g
- protein
- 29 g
- calories
- 300
Instructions
- 1
Pat the haddock fillets dry and season with salt and pepper.
- 2
Dredge each fillet lightly in the seasoned flour, shaking off the excess.
- 3
Heat the butter and oil in a skillet over medium-high heat until foaming.
- 4
Fry the fillets 3-4 minutes per side, until golden and cooked through.
- 5
Remove to a plate, spoon over any browned butter left in the pan, and scatter with parsley.
- 6
Serve immediately with lemon wedges.
Chef's tips
Keep the heat at medium-high rather than very high so the butter browns without burning before the fish cooks through.
Ingredient substitutions
- haddock → cod, pollock or hake
- butter → a neutral oil for a dairy-free version
Storage
Best eaten immediately; refrigerate leftovers up to 1 day.
Reheating
Reheat gently in a skillet over low heat to avoid drying it out.
Common mistakes to avoid
- •Flipping the fish too early before a crust forms
- •Using too high heat and burning the butter
Serving suggestions
Cooked Pan-Fried Haddock?
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