- Cooking spray or oil
- Haddock fillets, defrosted if frozen
- Kosher salt
- Freshly ground black pepper
- ¼ cup of all-purpose flour
- 1½ cups of panko breadcrumbs
- 3 tablespoons of finely chopped fresh parsley
- 2 large eggs
- 3 tablespoons of mayonnaise
- Lemon wedges
- Preheat the oven to 425 degrees Fahrenheit. Get a foil to line a rimmed baking sheet. Then brush the foil lightly with oil or spray it with nonstick frying spray.
- Make sure you have collected all of the ingredients.
- Proceed to season the haddock fillets lightly with salt and pepper all over. If your seasoning is already extremely salty, you can omit or reduce the salt in this step. If necessary, you can check and add some salt towards the end of this recipe.
- In a large, shallow basin, go ahead and combine the flour and salt. Get a separate broad and shallow bowl to combine the panko crumbs and parsley.
- In a third bowl, go on and combine the eggs, mayonnaise, and seasoning. To ensure that the mayonnaise does not leave clumps, you will have to whisk for a minute or two.
- Proceed to coat each fillet thoroughly with flour. Then, dip the fillet into the egg mixture, and make sure you are coating both sides.
- Roll the fillet in the panko crumb mixture, pressing lightly to help the crumbs stick to the fish. Continue this with the remaining fillets.
- Go ahead and arrange the fish in the baking pan that has been prepared. Then tuck the thin sections of pieces with a long and thin “tail” under the fillet. They should be the same thickness so that they can cook evenly.
- Proceed to bake for 18 to 22 minutes until the fish is cooked through and flakes readily with a fork. The baking time is proportional to the thickness of the fillet, therefore, make sure you adjust the time for very thin or thick fillets.
- You can serve the cooked haddock filets with lemon wedges and your favorite seafood sauce. Enjoy.
I have found that the fear of undercooking frequently results in overcooked fish. So, make sure you remove the fish from the fire when it is just starting to flake and is hot in the center; the residual heat will continue cooking the fish while you are about dishing.
Notably, this recipe was a snap to make, making it a quick and delicious weeknight meal. The seasoning was spot on, and panko was a terrific substitute for traditional breading. A squeeze of lemon juice lightened it up wonderfully without the need for a sauce.
You can watch this video recipe to know how to cook haddock fillets.