Pan-Fried Haddock

INGREDIENTS

• 2 lbs Fresh haddock
• 2 tbsp oil 
• 1 tsp salt
• 1/2 pepper
• 1 cup All-Purpose Flour
• 2 tsp Onion Powder
• 1 tsp Garlic Powder

INSTRUCTIONS

1. Defrost fillets in a fridge for 8-12 hours. Alternatively, submerge for 20-30 minutes sealed package into a big pot filled with cold water.
2. In a separate bowl, mix together one cup of bread crumbs and one table spoon of dry lemon and black pepper seasoning mix. 
3. Alternative mixture is 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper.
4. Place the haddock fillets directly in the mixture and coat liberally.
5. Heat oil  in a pan on the stove over medium-high heat. Allow the oil to heat up.
6. Add the seasoned fish fillet to the hot oil. The fish should start to sizzle as soon as it touches the pan. 
7. Let the fish fry for 3-5 minutes in the pan without moving it until you start to see the edges brown. Use a metal spatula to gently lift an edge of the fried haddock to test if it lets go of the pan.
8. When the fish can be easily lifted, flip the fillet by turning it over onto a ‘new section’ of the hot frying pan.
9. Once haddock has been fried on both sides and is golden brown, remove the fish from the pan and serve it immediately.

WHERE TO BUY

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