This delicious haddock is lighter than the typical deep fried fish, and it's still delicious and flaky. Serve this tasty oven fried haddock with tartar sauce, slaw, and fries or steamed vegetables. Use garlic or Parmesan bread crumbs, or add your own seasonings to plain bread crumbs.
Yield: Serves 4 to 6
- olive oil, for the pan
- 1 1/2 pounds haddock fillets, without skin
- salt and pepper
- 1 large egg
- 1/3 cup milk
- 1/2 cup all-purpose flour
- 1 cup fine dry Parmesan or garlic seasoned bread crumbs, or other seasoned bread crumbs
Heat oven to 425°.
Cut the fish into serving size pieces. Sprinkle lightly with salt and pepper.
Put flour in a wide bowl, pan, or plate..
Whisk egg and milk together in a wide bowl until the mixture is smooth.
Spread the bread crumbs in a wide bowl, pan, or plate.
Arrange the bowl and plates in this order: flour, milk and egg, then bread crumbs.
Dip the fish fillets in the flour, coating thoroughly, then dip in the milk and egg mixture. Coat with bread crumbs. Arrange on the baking pan and repeat with the remaining fillets and breading.
Bake in the preheated oven for about 10 minutes. Turn and continue baking for another 8 to 10 minutes, or until cooked through. The fish will flake easily with a fork. Allow a little more time for thicker pieces.
Note: The tail end of a haddock fillet is generally thinner than the head end. Thinner pieces should be removed from the oven a little sooner than the thicker pieces.
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