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Pan Frying Haddock

Pan Frying Haddock

By:Larry's Catch 4.9(43 reviews)

Learn how to pan fry haddock perfectly with simple techniques for a golden crust and tender, flaky fish every time

TIME
TIME
10 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingredients & Materials

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  • 1 haddock fillet
  • 1–2 tbsp neutral cooking oil (canola, avocado, or light olive oil)
  • Salt
  • Freshly ground black pepper
  • 1 tbsp butter (optional, for finishing)
  • Lemon wedges (optional)
  • Fresh herbs such as parsley or dill (optional)
  • Non-stick or stainless steel frying pan
  • Wide spatula or fish spatula
  • Tongs (optional)
  • Paper towels

Instructions

  1. Thaw the haddock completely in the refrigerator (or use fresh fillets). Pat the fish very dry with paper towel.
  2. Season both sides with salt and pepper. Lightly brush with oil (or dust very lightly with flour if you want extra crispness).
  3. Heat a non-stick or stainless steel pan over medium to medium-high heat. Add 1–2 tbsp oil and let it heat until shimmering.
  4. Place the haddock in the pan and do not move it for 3–4 minutes (this helps it release naturally and form a golden crust).
  5. Carefully flip the fish with a wide spatula and cook another 2–4 minutes depending on thickness.
  6. Optional: add 1 tbsp butter in the last minute and spoon it over the fish for extra flavour.
  7. Check doneness: the fish should be opaque and flake easily. Target internal temperature is 125–130°F in the thickest part.
  8. Remove from the pan and rest for 1–2 minutes. Finish with lemon juice and herbs if you like.

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