Description
The freshest, flakiest, juiciest Haddock you ever ate!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
This recipe serves 2 for very generous servings and 4 for smaller portions.
- Prep Time: 20 mins
- Cook Time: 6 mins