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Pan Frying Haddock

Églefin poêlé

By:Larry's Catch 4.9(43 reviews)

Apprenez à poêler parfaitement de l'aiglefin grâce à des techniques simples pour obtenir une croûte dorée et un poisson tendre et feuilleté à chaque fois

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

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  • 1 filet d'aiglefin
  • 1 à 2 cuillères à soupe d'huile de cuisson neutre (canola, avocat ou huile d'olive légère)
  • Sel
  • Poivre noir fraîchement moulu
  • 1 cuillère à soupe de beurre (facultatif, pour la finition)
  • Quartiers de citron (facultatif)
  • Herbes fraîches comme le persil ou l'aneth (facultatif)
  • Poêle antiadhésive ou en acier inoxydable
  • Spatule large ou spatule à poisson
  • Pinces (facultatif)
  • Essuie-tout

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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