Haddock is not such a far cry away from cod, and it has the same mild flavor that such fish are known for. Many people like haddock in baked form, but it can also be used for soups, or can be fried. How you are going to cook it and have it depends solely on you, and we are here only to offer you a few ideas to get you started.
Make sure that your fresh fillets are indeed fresh. You will recognize the freshness by how clear the color is and how firm the texture is. Avoid consuming fish fillets that are not fresh enough, as you may make yourself ill. That being said, let’s see now what excellent recipes you can try.
Smoked haddock with wild mushrooms
For this recipe, you will need to make a fantastic traybake, on which the smoked haddock will reign supreme, once you finish the preparations. For the recipe, you must have the following: three medium potatoes, a cup of chicken stock, one tablespoon of olive oil, two onions, three quarters of a cup of crème fraîche, a cup of wild mushrooms (chopped), four tablespoons of butter, some thyme leaves, one lemon, two tablespoons of grated parmesan, spinach, and breadcrumbs.
You will also use two smoked haddock fillets for this fantastic recipe. First, you will need to prepare the tray bake. So heat your oven to 350 degrees. Use a large pan to place the potatoes, cut thinly, and cover everything with chicken stock and water. The potatoes should be under the liquid, but you don’t have to exaggerate.
You will have to bring this to the boiling temperature, and then let it simmer for 10 minutes. Take all the potatoes out of the pan, but do not throw away the stock. Use a frying pan to cook the chopped onions until they get a beautiful golden color. Take a dish that can be placed in the oven and sprinkle the fried onions.
The potatoes will go on top of the onion. Season with salt according to taste, and pour the stock over this mix. Now grab the crème fraîche and make sure you spread it evenly so that a thin layer covers everything. Next comes the smoked haddock, and then the chopped mushrooms and the butter. Don’t forget to let some of the potatoes show.
Cover your traybake with foil, and let everything in the preheated oven for about 8 minutes. While you wait for the tray to bake, you can take care of the topping. Use the thyme leaves, the breadcrumbs and the grated parmesan for this. You will not have to do anything more but mix them. Once the fish is done, you can remove the foil, and pour the topping over the tray, letting some mushrooms show.
You can return the tray to the oven for an extra time of 5 minutes. That will allow everything to develop a nice brown. Use spinach as a side dish, and, if you want your meal to be a bit more acidic, a good idea would be to use some lemon wedges to decorate the tray bake.
Haddock with lemon and butter
Now that you learned a more complex, yet delicious recipe, it is time to come back to the simplicity that such fish usually entails when it comes to excellent, yet easy to make recipes. For this recipe, you will need three tablespoons of flour, half a tablespoon of garlic powder, two haddock fillets (you can use frozen fillets, not only fresh), two tablespoons of olive oil, two tablespoons of butter, two tablespoons of lemon juice, and one tablespoon of capers.
First, mix the all-purpose flour with the garlic powder, and some pepper. This mixture will be used for dredging the fish fillets. Use a large frying pan so you can comfortably accommodate the fillets inside. Pour some oil, and fry the fish on medium heat for three minutes on each side.
Take the fish out and place it on plates. In the remaining oil, pour the lemon juice, and add the capers and the butter. Let everything to simmer, and then remove it as well. Pour the sauce obtained like this all over the fish. Pair this dish with a Sauvignon Blanc wine, and you will enjoy a delicious dinner with someone close to you, without breaking your back while working in the kitchen.
New England style baked haddock
There is no secret that baked haddock is delicious, but there are different ways to make it, right? Now we will tell you how you can bake it New England style. This recipe is quick, simple, and straight to the point. Once you learn how to bake haddock this way, you will never forget, and seeing how delicious it is, you will not want to try something else anytime soon.
First of all, this is such a simple recipe that it only requires five ingredients. You need some fish fillets, salt, pepper, butter, and breadcrumbs. So, you can tell right from the start that this recipe will not make you work hard in the kitchen at all.
If you want to go New England style on this recipe, you should use Ritz crackers with butter sprinkled over the fish, and then bake it in an oven with plenty of lemon and herbs. Nonetheless, you can obtain the same gorgeous effect by mixing whole grain breadcrumbs with plenty of butter.
As you can see this is how the recipe is prepared. It is fun, quick, easy to make, and you will get a more heartfelt and filling sensation than when eating grilled fish. You can use the same recipe for any white fish with a mild flavor, not only for haddock.
Baked lemon haddock
Another easy recipe that we want to share with you is the baked lemon haddock that many people have when they want something light, yet tasty, for dinner. You will need fish fillets, as many as the servings you want to obtain, and a few other ingredients that are easy to buy from the store. Besides the fish, you will also need one cup of breadcrumbs, one-quarter of a cup of melted butter, two tablespoons of parsley flakes, two teaspoons of lemon zest, and half a teaspoon of garlic powder.
Do not let yourself impressed by the somewhat long list of ingredients. They are used for seasoning the fish, and the method to bake the fish is easy. You need to cut the fillets into serving size, and then put them into a baking dish (preferably coated with cooking spray to avoid the fish getting stuck to the dish). All the other ingredients must be mixed together and then spread all over the fish. Use the oven heated to 350 degrees to bake the fish. This should take less than half an hour to make. You can quickly make enough servings for an entire family reunion in this manner.
Panko crusted haddock
You can get creative with the ingredients when you want to cook haddock. One idea, for instance, is to replace your standard breadcrumbs with panko breadcrumbs. These can be quite coarse, so, if you happen to prefer a finer coating for your fish, you can put the panko mix in the food processor and pulse it several times.
If you like deep-fried haddock, you can use the coating that will be described below for that. But, if you want to cut some calories and fat, you can go for the baked version that works like magic with this coating.
For this recipe, you will need fish fillets, enough for cutting into 4 to 6 servings. Have some all-purpose flour for dredging and enough salt and pepper to season the fish according to taste. About one cup and a half of panko breadcrumbs should be enough for the coating, as well. You will also need three tablespoons of chopped parsley, two eggs, three tablespoons of mayonnaise, one lemon, and some Creole seasoning (a bit more than a teaspoon).
Preheat your oven to 425 degrees. Use a baking sheet, previously sprayed with plenty of cooking spray to avoid any mishaps. Season your haddock fillets with enough salt and pepper to have the taste you want. Now create a little bit of set up for all the steps the fillets must follow until they end up on the baking sheet.
Use one bowl to pour in the flour, another for the breadcrumbs and parsley, and another one for the eggs that must be whisked together with the Creole mix, and the mayonnaise. Now follow these steps: dredge the fillets in flour, then tumble them through the eggs, and after that through the breadcrumbs.
Now the fish fillets are ready to be placed on the baking sheet. They need to cook for about 20 minutes, but the time may vary a little, depending on how thick the fillets are. When ready, transfer the fillets onto plates and decorate with lemon wedges for extra acidity and taste.