Crispy Haddock

crispy haddock

• Fresh haddock – If you can’t find haddock, cod or halibut will work. Pat both sides of the haddock dry, then season with salt and pepper.
  

• Mayo – Use any kind you like.
  

• Salted butter – room temperature, so take it out 30 to 45 minutes before.
  

• Dijon mustard – Don’t substitute a regular yellow mustard here. Dijon is key!
  

• Garlic powder and Dried Basil
  
  

Panko breadcrumbs – it makes for a crispier crust. Crushed Ritz crackers will work too—they’re a traditional crust for baked haddock.

Lemon – You’ll need the zest and juice from half a lemon. You can also add a squeeze of lemon juice and freshly ground black pepper to melted butter, then use this mixture for drizzling or dipping.

Panko Or, alternatively:

• 2 tbsp walnuts

• 2 tbsp almonds

• 6 tbsp breadcrumbs or Doritos spicy chips

Make the coating. Combine all of the remaining ingredients in a bowl.

Coat the haddock. Use your hands to spread the coating over the fish; it doesn’t have to be perfect, but it should be fairly even.

Baking tray, spray with non-stick spray or grease with butter and preheat the oven to 218°C.

Place the baking sheet in the oven and bake the haddock for 7 - 12 minutes or until cooked through and the topping is lightly browned and crispy.