Panko-crusted baked Haddock with tartare

Name: Panko-crusted baked Haddock with tartare
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: Cooking spray, or oil, for the baking sheet; 4 (6-ounce) haddock fillets, defrosted if frozen; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup all-purpose flour; 1 1/2 cups panko breadcrumbs; 3 tablespoons finely chopped fresh parsley; 2 large eggs; 3 tablespoons mayonnaise; 1 1/2 teaspoons Creole seasoning, or a similar seasoning salt blend; Lemon wedges, for serving; tartare

9 steps

Prep:15minCook:22min

If you love fried fish but you'd rather not have to deal with the oil and hassle of frying, this delicious baked haddock with a crispy panko crust is the recipe for you. If you can't find haddock, other mild white fish like cod and catfish also work very well in this recipe. Cal 449

Updated at: Tue, 17 Sep 2024 07:02:27 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories402.5 kcal (20%)

Total Fat14 g (20%)

Carbs23.4 g (9%)

Sugars1.3 g (1%)

Protein38.8 g (78%)

Sodium858 mg (43%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Cooking spray

or oil, for the baking sheet

4 x 6 ouncehaddock fillets

defrosted if frozen

kosher salt

to taste

freshly ground black pepper

to taste

¼ cupall-purpose flour

1 ½ cupspanko breadcrumbs

3 tablespoonsfresh parsley

finely chopped

2eggs

large

3 tablespoonsmayonnaise

1 ½ teaspoonsCreole seasoning

or a similar seasoning salt blend

lemon wedges

for serving

tartare

Instructions

Step 1

Preheat the oven to 425 F. Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray or brush lightly with oil.

Step 2

Lightly sprinkle the fish fillets all over with salt and pepper. Keep in mind that if your Creole seasoning (or other seasoning blend) is quite salty already, you can skip or reduce the salt in this step. You can always salt at the end if needed.

Step 3

Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning. You will have to whisk for a minute or two to ensure the mayonnaise doesn't leave clumps.

Step 4

Dip a fillet in the flour, coating thoroughly.

Step 5

Then dip the fillet in the egg mixture, turning to coat both sides.

Step 6

Next, roll the fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fillets.

Step 7

Arrange the fish in the prepared baking pan. For pieces with a long, thin "tail," tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.

Step 8

Bake the fish until the breading is slightly browned and the fish is cooked through and flakes easily with a fork, about 18 to 22 minutes. The baking time depends on thickness, so adjust for very thin or thick fillets.

Step 9

Serve with lemon wedges, along with the seafood sauce of your choice, like homemade tartar sauce or rémoulade. Enjoy.