Haddock Meuniere….I was never a “fish” eater at home, I guess because my past experience with making it resulted in” fishy, dry” fillets that were most definitely “inedible”, in my opinion. I’ve tried frying, baking, broiling, and it always came out the same way..not so thrilling!
Then I tried this recipe for Sole Meuniere from a Fine Cooking magazine. I figured I give it a try hoping to get a much different effect than in the past. I thought there might be something to the soaking the fish fillets in milk. The first time I tried it my husband & I couldn’t believe how fresh, juicy, flaky and down right delicious it was. I think I made 1-3/4 lbs of haddock and it was GONE! Apparently the “soaking the fish in milk” really does get rid of the fishy taste, restores the “fresh from the sea” freshness, and results in the fish being flakier and juicer. Since then I have made this many, many times and quite frankly wouldn’t make it any other way. It is fast, easy and delicious, and doesn’t overcook the fish. You won’t be disappointed.
Let me know of this works for you! And remember, don’t overcook the fish! Only 3 minutes a side on a medium high heat on stove! A sprinkle of parsley, squeeze of a half a lemon, and a drizzle of browned butter…..Don’t forget, the number one, first mistake is over cooking your fish! Follow this, you’ll never make fish any other way again! I promise!
Want a variation on your pan fried Haddock Meuniere??? Try Haddock Piccata…the same great way to cook the Haddock, but with a great lemony sauce…delicious!
- 1-3/4 lb. haddock fillets, skin removed
- 1 c. milk
- 3/4 c. all purpose flour, seasoned with 1/2 tsp kosher salt & 1/4 tsp ground pepper
- 6 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice, plus lemon wedges for serving
- 1/4 finely chopped fresh flat leaf parsley
- 1/2 c. melted butter
- Arrange fillets in a dish and pour milk over them. Let soak for 5 minutes & up to 20 minutes.
- Heat 1/2 c. butter over med high heat until very hot but not smoking. Remove the fillets from the milk, blot with paper towels, dip into flour, and shake off the excess. Carefully lay the fillets into the hot butter, don’t crowd the pan or you’ll have trouble flipping the fillets.
- Cook the fish until golden on one side 2-3 minutes. With a slotted spatula and great care, flip the fish. Adjust the temp if the butter is getting too dark. Cook on the second side 2-3 minutes. Use slotted spatula to remove them, set on paper towels for a minutes and arrange on warm platter.
- If the pan is too dark clean out slightly with paper towel. Melt 6 Tbsp butter until butter foam turns slightly brown. Remove pan from the heat so butter doesn’t keep cooking, but keep hot. Pour lemon juice over fish and sprinkle with parsley. Pour the hot browned butter – you should hear a sizzle (if you don’t it will still taste great!) Serve immediately with wedges.
This recipe serves 2 for very generous servings and 4 for smaller portions.
This Haddock Meuniere was featured in Foodbuzz Top 9 recipes!