Pan-Fried Haddock

Fresh Haddock from the Fish Plant

Maritime Classic

 

The following recipes are the traditional version and my twisted version both hold a place on the plates at our house.

 Pan fried haddock is a simple and satisfying dish. My mother serves it with mashed potatoes and a vegetable and I would call it a maritime classic.

Pan Fried Haddock

Haddock fillets

Butter

Flour

Salt & Pepper

Mix flour, salt & pepper. Rinse and pat dry fillets. Heat pan and melt butter. Dredge fillets in flour mixture, place in pan and fry turning only once. Haddock cooks quickly, be careful not to overcook.

This is maritime comfort food.

 Twisted Pan Fried Haddock

 Haddock fillets

Red pepper flakes

Salt & Pepper

Lemon

Olive oil

Butter

Rinse and pat dry fillets. Using a glass dish, drizzle olive oil, a few squeezes of lemon, salt & pepper, and a light sprinkle of red pepper. I like to let this marinade for 20-30 minutes. Heat pan, add olive oil and a bit of butter and pan fry. This can also be cooked in the oven, just move your pan to a pre heated 400 degree oven.

 I serve this with a simple salad, its healthy and its perfection.

Baked Stuffed Haddock

Whole Haddock

Ready for Baking

Baked Stuffed Haddock

If you are lucky enough to live in Nova Scotia, you are likely to have good access to fresh seafood, and if like me you live in a fishing community, well seafood is your oyster. Today, I was brought a small whole haddock, scaled, head and tail removed.

I cook with my mother’s hand, always adjusting amounts and seasonings as I taste and cook.  Most times this is a success and leads to new family recipes. These recipes are always adjusted for taste and what’s in the cupboard, so please use this as a guide and add your own variations.

This is how we prepared baked stuffed haddock.

 

1 Stalk of Celery chopped

1 Onion chopped

1 Clove Garlic chopped

1 Tomato chopped

1 Large Tomato sliced

Fresh Parsley

½ cup of White Wine

1 cup Cracker or Bread Crumbs

Olive Oil

Butter

Sauté onion, garlic, and celery in olive oil until soft. Add parsley and chopped tomato, until and continue to cook until tomato is mostly liquid. Add ¼ cup of the white wine and cracker crumbs. Reserve mixture.

Place haddock on a shallow baking dish and rub inside of haddock with butter and sprinkle with salt and pepper. Stuff haddock with reserved mixture. Lay tomato slices over haddock, pour remaining white wine over haddock, season again with salt and pepper and bake in 375-400 degree oven until done.

I served this with brown rice and caramelized onions dusted with brown sugar.