Step-by-step instructions
Pat the haddock fillets dry and cut them into portions.
Place the fillets in a bowl and pour the buttermilk over them, adding hot sauce if you like a bit of spice. Let them soak for 10-15 minutes.
In another bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper.
Heat oil in a cast iron skillet to 350°F (175°C).
Remove the haddock from the buttermilk, letting any excess drip off.
Dredge each piece in the cornmeal mixture, pressing gently so the coating sticks.
Fry the fillets for 3-4 minutes per side until they are golden brown and cooked through.
Drain on paper towels to absorb excess oil.
Serve hot with lemon wedges, tartar sauce, coleslaw, or even hush puppies.
Best ways to enjoy it
When it comes to serving this Fried Haddock, think comfort and warmth. A light squeeze of fresh lemon elevates the flavors beautifully; tartar sauce provides that classic touch. For sides, consider creamy coleslaw for crunch or hush puppies for that true Southern flair. You could also pair it with a fresh green salad for a lighter meal, or even homemade fries for a complete diner experience.
Keeping leftovers fresh
If you have any leftovers (though unlikely!), store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy the leftovers, reheat them in the oven rather than the microwave to keep that delightful crispy texture. For longer storage, you can freeze the cooked fish. Just ensure it’s properly wrapped to avoid freezer burn.
Helpful cooking tips
For an even crispier crust, try letting the dredged haddock sit for a couple of minutes before frying; this helps the coating adhere better. If you’re looking to add a bit of zest, consider incorporating finely chopped herbs like parsley or dill into your cornmeal mixture. If you’re frying multiple batches, maintain oil temperature to ensure perfectly cooked fish every time.
Creative twists
Feel free to experiment! For a spicy kick, swap out the paprika for cayenne or add in some chili powder. You could also kick up the flavor profile by incorporating Parmesan cheese into your cornmeal coating. By adding some lemon zest, you can introduce a refreshing bright note. For those watching their carbs, why not try a keto-friendly almond flour coating?
Common questions
How long does it take to prepare?
Setting everything up for this recipe takes approximately 30 minutes. With frying time, you can enjoy your meal in about an hour from start to finish.
Can I use frozen haddock fillets?
Absolutely! Just make sure they are fully thawed and patted dry before soaking in the buttermilk for the best results.
Is this recipe suitable for meal prep?
Yes! You can prepare the fish and bread it ahead of time, then fry when you’re ready to serve. Just keep the breaded fish in the fridge for up to 24 hours before frying.
Whether you’re new to frying or a seasoned captain in the kitchen, this Fried Haddock with Cornmeal Crust is sure to impress! Enjoy the happiness this dish brings, and don’t forget to share it with loved ones.
