One of the easiest meals you will ever cook, pan fried haddock is a healthy and delicious meal anyone can learn to cook at home. Served alongside some Basmati, (or Wild Rice) and a simple Greek Salad, fried haddock easily becomes a filling and fast meal.
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What Do You Need To Pan Fry Crispy Fish?
Before we dive into the recipe below, let's go over what you will need to successfully make this at home. Fortunately, you won't need a lot!
You'll obviously need some filleted haddock, and it is best to use fresh haddock fillets whenever possible. Frozen fillets can be used, of course, just make sure to fully thaw them before cooking.
If you try and pan fry frozen fish fillets, the fish will 'thaw' as you pan fry it, releasing a lot of water, and preventing the fish from crisping up. You essentially end up with steamed fish.
You'll also need a good quality frying pan and some oil or clarified butter to fry the haddock in. I suggest using a thick-bottomed frying pan (copper or cast iron is ideal), but any pan can be used as long as it is flat and heats evenly.
I try to avoid non stick coated pans because the coating eventually wears down releasing toxins into your food. Scratched non-stick surfaces will also not be 'non-stick', causing pan fried fish to stick to the pan.
Chef Markus
Pan Fried Haddock Recipe
There are two methods that I generally suggest most folks use to pan fry haddock, or any other type of fish.
- The first method utilizes flour to lightly crust the fish and create a crispy crust.
- The second method calls for you to pan fry the fish by itself with only a few seasonings.
Both methods work great, but some folks may not want to use flour (think gluten free), or may not want the fish crusted, which is where the flour-less method comes in handy. You'll find instructions for both methods below.
Ingredients
- 2 lbs Fresh haddock
- 2 tablespoon oil or clarified butter
- 1 teaspoon salt
- ½ pepper
- 1 cup All-Purpose Flour
- 2 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Optional: seasonings such as Blackening spice
Method 1 - Lightly Crusted Pan Fried Haddock
- Remove the fillets of haddock from the fridge, and set aside. In a separate bowl, mix together one cup of all purpose flour, and seasonings. My go to spice mixture is 2 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper.
- Place the haddock fillets directly in the flour mixture and coat liberally.
- Heat oil or clarified butter in a pan on the stove over medium high heat. Allow the oil to heat up and become 'slick' looking.
- Add the seasoned fish fillet to the hot oil, making sure to first shake off any excess flour first. The fish should start to sizzle as soon as it touches the pan. Do not attempt to shake or move the fish once it is in the hot pan.
- Let the fish fry in the pan without moving it until you start to see the edges brown. If you let the oil heat up properly in step 3 before adding the fish, the fillet will 'release' from the pan once it has sufficiently been seared. Use a metal spatula to gently lift an edge of the fried haddock to test if it lets go of the pan.
- When the fish can be easily lifted, flip the fillet by turning it over onto a 'new section' of the hot frying pan, making sure there is hot oil underneath it. Repeat step 5.
- Once the haddock has been fried on both sides and is golden brown, remove the fish from the pan and serve it immediately.
This whole process of pan frying the haddock should be done in a hot pan over medium-high heat. This will prevent any moisture from leaking out and causing the fish to stick.
You'll know the haddock is cooked when you can easily break it apart with a fork. It should flake apart into small sections and be completely opaque
Method 2 - Flour-less Pan Fried Haddock
- Remove the fillets of haddock from the fridge, and gently pat dry with a clean linen cloth or paper towel.
- Place the dried pieces of haddock on a plate and season liberally with salt and pepper. Keep in mind you will lose some seasoning in the pan.
- Heat oil or clarified butter in a pan on the stove over medium-high heat. Allow the oil to heat up and become 'slick' looking. Add the dried seasoned fish fillet to the hot oil. The fish should start to sizzle as soon as it touches the pan. Do not attempt to shake or move the fish once it is in the hot pan.
- Let the fish fry in the pan without moving it until you start to see the edges brown. If you let the oil heat up properly in step 3 before adding the fish, the fillet will 'release' from the pan once it has been seared sufficiently. Use a metal spatula to gently lift an edge of the fried haddock to test if it lets go of the pan.
- When the fish can be easily lifted, flip the fillet by turning it over onto a 'new section' of the hot frying pan, making sure there is hot oil underneath it. Repeat step 4.
- Once the haddock has been fried on both sides and is golden brown, remove the fish from the pan and serve it immediately.
Can I Apply This Method To Other Types Of Fish?
Of course! The two methods I go over in this post can be used to pan fry any type of fish fillet. Halibut, salmon, tilapia, trout, and hake are just a few of the popular types of fish that can be easily pan fried.
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Recipe
Pan Fried Haddock
Ingredients
- 2 lbs Fresh haddock
- 2 tablespoon oil or clarified butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup All Purpose Flour
- 2 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
Optional Seasonings
- seasonings such as Blackening spice or Old Bay Seasoning
Instructions
- Remove the fillets of haddock from the fridge, pat dry with a clean cloth or paper towel, and set aside. In a separate bowl, mix together one cup of all purpose flour, and seasonings. My go to spice mixture is 2 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper.
- Place the haddock fillets directly in the flour mixture and coat liberally.
- Heat oil or clarified butter in a pan on the stove over medium high heat. Allow the oil to heat up and become 'slick' looking.
- Add the seasoned fish fillet to the hot oil, making sure to first shake off any excess flour first. The fish should start to sizzle as soon as it touches the pan. Do not attempt to shake or move the fish once it is in the hot pan.
- Let the fish fry in the pan without moving it until you start to see the edges brown. If you let the oil heat up properly in step 3 before adding the fish, the fillet will 'release' from the pan once it has sufficiently been seared. Use a metal spatula to gently lift an edge of the fried haddock to test if it lets go of the pan.
- When the fish can be easily lifted, flip the fillet by turning it over onto a 'new section' of the hot frying pan, making sure there is hot oil underneath it. Repeat step 5.
- Once the haddock has been fried on both sides and is golden brown, remove the fish from the pan and serve it immediately
Notes
- For an extra crispy coating on the pan fried fish, mix some cornstarch into the flour mixture!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sandra Tolcher
I am about to try this for my dinner. I love haddock and I think I can do this. My question is could I do a capers in browned butter sauce with it? I have made flounder that way and really like it.
Chef Markus Mueller
Hi Sandra, you absolutely can do a caper and brown butter sauce to go along with the pan fried haddock! I bet that would be delicious! I'd love to hear how your pan fried haddock turned out! You can share pictures by tagging us on facebook or instagram @earthfoodandfire.
Sandie Lynch
Making this for supper for hubby and I. We are foodies so should enjoy. Question Chef Markus, is it really 1185 calories? Hope that is a typo especially since I'm making from scratch fettuccine Alfredo as a side along with asparagus.
Chef Markus Mueller
Hi Sandie, the calorie count we include in our recipes is an estimation based on the information provided by the cronometer web app. The 1185 calories is for the entire recipe, so one serving would be around 295 calories. Keep in mind the tool does not calculate the fact that only a small percentage of the flour is actually consumed, which would further reduce the number of calories per serving. I hope this helps. Chef Markus
Robin McMillen
Wow -- this is a great recipe. Thank you so much. My family loved this fish. I had some frozen haddock and I turned it into fabulous Fryday Tacos. It is 03-27-2020 and we are in shelter in place. Your fish recipe really made my family happy. Thanks so much
Chef Markus Mueller
Hi Robin, so glad your family enjoyed the fish! Stay safe out there!
Patti Kosteniuk
Prepared some tilapia fillets with the flour less version in my cast iron pan and used vegetable ghee. Turned out fantastic. I’ve never made good pan fry fish before.
Chef Markus Mueller
Awesome Patti! Glad you loved the fish!
Kari Heron | Chef and Steward
This recipe made me go out and buy some to cook! Love Lauren's idea of making it with chips. Thanks, will be sharing!
Chef Markus Mueller
Thanks Kari!
Jagruti Dhanecha
Your post is filled with useful information on this recipe, such an easy yet flavourful recipe that any seafood lover to keep in their repertoire.
Chef Markus Mueller
Thanks Jagruti!
Daniela
Thanks so much for sharing! Not all that familiar with Haddock. And really appreciate the easy to follow step by step pics :).
Chef Markus Mueller
Glad you found the recipe and how to steps helpful Daniela!
Nicole
Nothing like a good sear on some fish. I love haddock and this looks great!
Anne Murphy
I recently discovered what a difference simply flouring the fish makes! (I need gluten free, so I use rice flour, and that works just fine.) Our parents eat so much more fish than I'm used to - which is great, but challenged my cooking a little! So I'm delighted to have more basic ideas.
Dominique | Perchance to Cook
This looks incredibly delicious! I haven't mastered pan frying fish so I'm excited to try this recipe with some lemon sprinkled on top!
Kari Heron | Chef and Steward
Hi Markus, fish is always great with me. I love Leanne's suggestion for serving the paddock with chips. It's such a lovely fish.
Karyl
I love that this recipe is so simple to make. I live in a small town in a landlocked state, so I have to rely on frozen fish. But I always have haddock on hand, and will definitely give this a try. Looks perfect for an easy weeknight meal
Chef Markus Mueller
I generally keep some frozen fillets in the freezer as well...just in case I cant get my hands on decently priced fresh fish. Just make sure to fully thaw it prior to pan frying!
Leanne | Crumb Top Baking
Growing up my parents would pan fry cod, but I don't think I've ever had haddock. Perhaps in a restaurant and I just didn't realize it! I know you suggest a salad and some rice on the side, but now all I'm thinking about is panned fried haddock and a side of chips! Looks delicious Markus!
Veena Azmanov
Loving the simplicity of this dish. Seems perfect for the kids, planning to try it out for dinner. How I love quick and easy recipes
Chef Markus Mueller
Most of the meals i cook during the week need to be fast to ensure hungry kids are fed! Lol, once you know how to do something though it always goes faster, hence this guide!
Alisha Rodrigues
Super easy recipe with simple flavors. I love how beautifully you've explained each step, I'm sure these would turn out perfect !! Thanks for sharing
Chef Markus Mueller
You're welcome Alisha!
Jacque
Pan-fried fish is the absolute best! I can't wait to run to the store and grab me some haddock and get to frying!
Chef Markus Mueller
Agreed, I hope you enjoy the recipe!
Tammy
Panfried is my go-to method of cooking fish when I want a quick dinner on the table. Your haddock is cooked perfectly. So good!
Linda
That fish looks absolutely delicious and perfectly fried. I love how you gently seasoned it and gave tips how to fry properly so the crispy outside does not stick to the pan. Can't wait to give this a try with our local mahi mahi.
Chef Markus Mueller
MMM I love mahi mahi! I had it cooked like this in Barbados actually, of course it was seasonied with allspice, garlic, and ginger, ...it was so good!