I love fried fish coated in light and crispy panko bread crumbs. I usually go with flounder or haddock because I like a mild white fish that is tender and flaky.
It is important to make sure you buy fresh fish that has no smell whatsoever when you open the package. I get all my seafood at Costco because I know it is fresh, the skin and bones have been removed, and because the cost ends up being less than any place else. This haddock is just delicious and so easy to make.
It is important to make sure you buy fresh fish that has no smell whatsoever when you open the package. I get all my seafood at Costco because I know it is fresh, the skin and bones have been removed, and because the cost ends up being less than any place else. This haddock is just delicious and so easy to make.
Panko Crusted Haddock
4 fresh haddock fillets (or you can use cod, flounder or any other firm white fish)
1 cup Panko Breadcrumbs
1 cup of heavy cream
1 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon of Old Bay Seasoning
salt and pepper to taste
Soak fillets in heavy cream for about 10 minutes. Mix panko with Old Bay and salt and pepper and set aside. Melt the oil and butter in large heavy skillet over medium high heat until hot and shimmering. Dredge fish fillets in panko mixture and pat down to get as much panko on as possible. Panko will stick nicely because you added the thick cream. Turn down heat to medium heat and fry until golden brown, about 3-5 minutes. It is easier to fry one or two fillets at a time so that you leave yourself enough room to turn them easily. Once fish is golden brown and crispy on the first side, use a wide spatula to flip to other side and do the same thing. At this point, fish is very flaky and tender and can break apart if you are not careful when turning. Allow fish to continue frying until it flakes easily and nice and golden brown. Remove from heat and serve.
Note: you can also bake this fish at 400 degrees for about 8-10 minutes but I prefer pan fried personally.
Photograph is copyrighted and the property of ©Welcome Home.
4 fresh haddock fillets (or you can use cod, flounder or any other firm white fish)
1 cup Panko Breadcrumbs
1 cup of heavy cream
1 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon of Old Bay Seasoning
salt and pepper to taste
Soak fillets in heavy cream for about 10 minutes. Mix panko with Old Bay and salt and pepper and set aside. Melt the oil and butter in large heavy skillet over medium high heat until hot and shimmering. Dredge fish fillets in panko mixture and pat down to get as much panko on as possible. Panko will stick nicely because you added the thick cream. Turn down heat to medium heat and fry until golden brown, about 3-5 minutes. It is easier to fry one or two fillets at a time so that you leave yourself enough room to turn them easily. Once fish is golden brown and crispy on the first side, use a wide spatula to flip to other side and do the same thing. At this point, fish is very flaky and tender and can break apart if you are not careful when turning. Allow fish to continue frying until it flakes easily and nice and golden brown. Remove from heat and serve.
Note: you can also bake this fish at 400 degrees for about 8-10 minutes but I prefer pan fried personally.
Photograph is copyrighted and the property of ©Welcome Home.
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