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Crispy Fried Haddock with a Panko Crust

Crispy Fried Haddock with a Panko Crust Picture

Prep time:     Cook time:     Total time:
Yield: 4 servings

This is an easy recipe for frying either Haddock or any other type of fish. Thanks to the Panko, there was ablsolutely no greasy taste at all. The fish was moist, and the Panko crust made for a nice crunch.

Here it is the end of October, beginning to get cold here in Charlotte, NC, 47 degrees this morning, and I'm missing all the fresh seafood in Charlotte. I've had a lot of requests to do womething with a different type of fish, and one of Rose's favorite fishes is Haddock. Of course, it was frozen, but it stil was really good. Flakey, moist, and sweet tasting nd a bt of thecrunch fromthe Pan ade it a perfect meal.

Of course it wouldn't have been the same if I didn't serve it with the Citrus sauce, and Citrus Rice. Nut oit still ouldhavebeen great on it's own with just a btof freshemonsquezed on it.

Yup, I've done something different tis time. I used Egg Whites in the breading instead of my normal egg yolks, and a little milk. Using the egg yolks and milk mixture for so long has gotten boring, and I've read recipes where people use egg whites, but IO've never used them on anything but my Candied Pecans.

The Egg Whites make for a lighter piece of fish. When I use egg yolks, I always end up real full from eating less than I nromally would. The Egg Whites was just enough "wet" to make the breading stick, without being too thick and rich.

One of the problems with fried food, is that it tends to be oily, and, because of the abundance of oil carried into the coating, I can never eat a lot about it. So, by using processed flour (Panko, or Bread Crumbs) in your mix, you can illiminate most of the oil absorbing qualities of the Protein (gluten) in flour. You could also use a mixture that contains non-gluten items like Corn Starch, Corn Flour, or Rice Flour.

  • 1/2 Medium, Onion, sliced
  • 1/4 Medium, Red Bell Pepper, minced, optional
  • 1/2 Cup, Pinot Grigio
  • 1 Cup, Orange Juice
  • 1 Large, Lime, zested and juiced
  • 1/3 Cup, Heavy Whipping Cream
  • 4 1/4 Pound, Pieces Haddock, about 1" thick each
    Breading Mixture
  • 1 Cup, Panko
  • 1/4 Cup, All-purpose Flour
  • 2 Tablespoons, Butt Kickin' Blacken, Seafood Blend
  • 1 Tablespoon, Coarse Kosher Salt
  • 2 Large, Egg Whites, beaten
  • 1/2 Cup, All-purpose Flour
  • Vegetable Oil, for frying

Vegetables Chopped for the Citrus Sauce Picture

1.    Make the Sauce:
Saute' the Onion in a little vegetable oil over med heat. Try not to brown it like I did.

Cooking the Citrus Sauce Picture

2.    Add the Red Bell Pepper, and the wine. Reduce the wine until it's about 1/4 of it's volume.

Add the orange juice and reduce again, until it begins to thicken up.

Add the Heavy Whipping Cream, remove from the heat, and let it sit until you're finished with the Haddock.

The Breading Mixture Picture

3.    Prep the Haddock by removing any skin, rinsing under cold water, then drying it.

Mix the ingredients for the Breading Mixture in a bowl.

Whisk the Egg White in a separate bowl.

Place the flour in another bowl.

The Breaded Haddock, Prior to Cooking Picture

4.    Dip the Haddock first, into the flour, dust off, then into the egg whites, and finally into the Bread Crumb Mixture.

Be sure to coat the Haddock real well with the breading mixture. Set the Haddock on a pate to dry a little while the oil heats up.

Frying the Haddock Picture

5.    Heat about 1/4" of oil in a pan large enough to hold the breaded Haddock to about 350 degrees. I test the oil, by placing a little of the Breading Mixture in it.

Fry the Haddock about 3 minutes on the first side, and about 2 minutes on the second side. Drain on Paper towels.

Ron's Note:
Total cooking time is directly related to the thickness of whatever your frying, and the exact temperature op the oil, and how fast it'll recover from placing the cold Haddock in it. Your cooking time may vary slightly. Cook this fish until it's just barely done, and remains moist.

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