Best 2 Panko Haddock Recipes

Indulge in the crispy delight of Panko Haddock, a culinary masterpiece that tantalizes taste buds with its golden-brown exterior and flaky, succulent interior. This versatile dish, originating from the shores of England, has captivated seafood enthusiasts worldwide with its irresistible crunch and delicate flavors. Prepared using premium haddock fillets, coated in a flavorful blend of panko breadcrumbs, herbs, and spices, then perfectly pan-fried or baked to crispy perfection, Panko Haddock offers a symphony of textures and tastes that will leave you craving more. Served alongside a variety of delectable sauces, such as tartar sauce, lemon butter sauce, or a tangy remoulade, this delectable dish promises a delightful culinary experience.

Embark on a culinary journey with our comprehensive guide to preparing Panko Haddock, featuring three enticing recipes that cater to diverse preferences and skill levels. Our classic Panko Haddock recipe provides a straightforward approach for creating this timeless dish, while our baked Panko Haddock offers a healthier alternative, perfect for those seeking a lighter indulgence. For a twist on tradition, our Panko Haddock Nuggets recipe transforms this classic into bite-sized morsels of crispy goodness, perfect for parties or quick meals. Each recipe is meticulously crafted to ensure perfect results, guaranteeing a crispy coating and tender, flaky fish every time.

Here are our top 2 tried and tested recipes!

PANKO HADDOCK

Panko Haddock image

Easy, delicious, sure fire winner for moist and tasty haddock. Great for a quick dinner or elegant enough to serve for a dinner party. Everyone will think you are a perfect chef.

Provided by Bossy Chef

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb haddock
2 cups panko breadcrumbs
1 cup milk
1/2 cup butter
2 tablespoons lemon juice

Steps:

Preheat over to 500 degrees. Heating at a higher tempeture for lower time keeps the fish moist- especially with milk.
Clean fish well. Make sure to dry well. Cut into equal serving pieces.
Place milk and breadcrumbs in seperate bowls.
Soak fish in milk. This is the key to make it moist.
Coat fish with panko breadcrumbs. Make sure to add seasoning to plain panko crumbs. I use oregano, pepper, ground mustard -- and have added hot peppers (but I like a little spice in everything). The key is adding some seasoning to the Panko breadcrumbs.
Spray a glass cooking dish with PAM.
Place each coated filet in the glass dish.
Drizzle lemon juice equally over fish.
Melt butter in micowave.
Drizzle melted butter over fish.
Cook for 15 minutes.
Enjoy.

Nutrition Facts : Calories 559.5, Fat 28.8, SaturatedFat 16.7, Cholesterol 144.3, Sodium 923.6, Carbohydrate 42.2, Fiber 2.5, Sugar 3.6, Protein 32.1

PANKO CRUSTED OVEN FRIED HADDOCK RECIPE

Panko Crusted Oven Fried Haddock Recipe image

Provided by MaryA.

Number Of Ingredients 9

Ingredients

1 1/2 pounds haddock filets (or any white fish )
salt and freshly ground pepper
1/4 cup all-purpose flour
1 1/2 cups panko bread crumbs
3 tablespoons finely chopped parsley
2 large eggs
1 1/2 teaspoons Creole or Cajun seasoning
3 tablespoons mayonnaise
lemon wedges, for serving

Steps:

Heat the oven to 425 F (220 C/Gas 7). Line a rimmed baking sheet with foil; spray with nonstick cooking spray or brush lightly with oil. Sprinkle the haddock fillets all over (lightly) with salt and pepper. Put the flour in a wide shallow, wide bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In another bowl, whisk the eggs with the mayonnaise and Creole or Cajun seasonings. Dip a haddock piece in the flour, coating thoroughly, and then dip the fillet in the egg mixture, turning to coat both sides. Next, roll the fish fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining pieces of fish. Arrange the haddock in the prepared baking pan. For fillets with a long, thin "tail," tuck the thin parts under to make the pieces uniform in thickness. Bake the fish fillets for about 18 to 22 minutes, or until the haddock is cooked through and flakes easily with a fork. The baking time depends on thickness, so adjust for very thin or thick fillets. Serve the oven-fried fish fillets with lemon wedges and tartar sauce, malt vinegar, or a flavorful

Tips:

To ensure the haddock is cooked evenly, make sure the fish fillets are of uniform thickness. If necessary, use a sharp knife to slice them to the same thickness.
For a crispy coating, make sure the haddock fillets are completely coated in the panko breadcrumbs before pan-frying. Gently press the breadcrumbs onto the fish to help them adhere.
Use a large skillet or griddle to cook the haddock so that the fillets have enough space to cook evenly without overcrowding.
Cook the haddock over medium heat to prevent the breadcrumbs from burning before the fish is cooked through. Adjust the heat as needed to maintain a gentle sizzle.
To test if the haddock is cooked through, insert a fork into the thickest part of the fish. It should flake easily and be opaque throughout.
Serve the panko-fried haddock immediately with your favorite sides, such as tartar sauce, lemon wedges, or a simple green salad.

Conclusion:

Panko-fried haddock is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy coating and tender, flaky interior, this classic recipe is sure to be a hit with everyone at the table. So next time you're looking for a quick and tasty seafood dish, give panko-fried haddock a try. You won't be disappointed!