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Crispy Haddock with Garlic Butter Sauce
Omega-3 Rich

Crispy Haddock with Garlic Butter Sauce

By: Larry's Catch 4.0(21 reviews)

This Crispy Pan-Fried Haddock with Garlic Butter Sauce is a delicious way to enjoy the freshness of Larry’s Catch Wild Atlantic Haddock. The golden, crispy coating and rich garlic butter sauce create a flavourful combination that’s perfect fo...

TIME
TIME
20 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Challenging
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Ingredients

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  • 2 haddock fillets (1 lb)
  • Salt and pepper, to taste
  • 1/2 cup flour
  • 1/2 cup cornmeal or breadcrumbs
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 cup olive oil
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Juice of 1/2 lemon
  • Lemon wedges (for serving)
  • Steamed vegetables or rice (optional for serving)

Instructions

  1. Pat the haddock fillets dry with paper towels. Season both sides lightly with salt and pepper.
  2. In a shallow dish, mix the flour, cornmeal (or breadcrumbs), paprika, and garlic powder.
  3. Dredge each fillet in the coating mixture, pressing gently so it sticks, then shake off any excess.
  4. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  5. Add the haddock to the skillet in a single layer (cook in batches if needed). Cook 3–4 minutes per side, until golden brown and crispy and the fish flakes easily.
  6. Transfer cooked fillets to a plate lined with paper towels.
  7. Make the garlic butter sauce: melt the butter in a small saucepan over medium heat. Add the minced garlic and cook about 1 minute until fragrant.
  8. Stir in the lemon juice and chopped parsley. Simmer 1–2 minutes, then remove from heat.
  9. Drizzle garlic butter sauce over the crispy haddock and serve with lemon wedges and your choice of sides.

Nutrition Values

Per serving (200 g)
  • Calories: ~480–540 kcal
  • Protein: ~38–44 g
  • Fat: ~26–30 g
  • Saturated Fat: ~9–11 g
  • Carbohydrates: ~18–22 g
  • Fiber: ~1–2 g
  • Sugars: ~1 g
  • Sodium: ~550–700 mg
  • Cholesterol: ~110–130 mg
  • Omega-3 Fatty Acids: ~500–700 mg (approximate)

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