Fried haddock: recipe. Video
Fried haddock can be prepared and served in many different ways, but every time it will be filling and delicious. The meat of this white fish is considered dietary and goes well with many sauces, vegetables and spices. It is also firm enough to hold its shape after frying. Fry the simple haddock recipe, or darken it with onions.
Fried haddock: how to cook
A simple recipe for fried haddock
Ingredients: – 800 g of headless haddock; – 0,5 tbsp. milk; – 0,5 tsp. salt; – 3 tbsp. flour; – vegetable oil.
For frying haddock, and any other fish, heat-resistant dishes are better suited, the bottom of which heats up evenly, otherwise some pieces will burn, while others will not cook at all. Ideal – a frying pan made of cast iron or ceramic
Rinse the haddock well and cut it into transverse pieces no more than 3 mm thick. Put them in a bowl or container, make a marinade from milk with dissolved salt in it and pour it over the fish for 20 minutes. Pour one centimeter layer of vegetable oil into a skillet and heat it over high heat. Put the flour in a flat plate, roll the fish slices in it and place them in the hot fat. Fry haddock on each side until golden brown, spread on a paper towel to absorb excess oil.
Ingredients: – 1 small haddock; – 4 onions; – 1 red bell pepper; – 2 cloves of garlic; – 1 tbsp. fish broth; – 2 tbsp. flour; – a pinch of ground black pepper; – 0,5 tsp. salt; – vegetable oil; – half a lemon; – 3 sprigs of dill.
Peel the onions, cut them into thin rings and sauté in vegetable oil over medium heat until transparent. Remove the stalk and seeds from the bell pepper, chop it into strips and add to the onion. Cook the vegetables for another 5-7 minutes with constant stirring, then add the broth to them, mix everything and bring to a boil.
Haddock scales are very large and dense, so it is more convenient to remove them together with the skin
Peel the haddock, cut off its head and fins, remove the entrails and thoroughly wash the carcass under running water. Rub it with half salt and pepper and sprinkle with flour. Put a second skillet with vegetable oil on high heat and fry the fish in it until golden brown. Turn it over to the other side using a wide spatula so as not to damage it, and after a minute, carefully transfer to the broth.
Crush the garlic cloves in a special press, rub them thoroughly in a mortar with the remaining salt and season the dish. Simmer for 2-3 minutes, then remove from the stove and let stand, covered for a few more minutes. Place the haddock on a thick oval plate, cover with vegetables and pour over the sauce. Cut half a lemon into nice circles, cut them, roll into spirals, decorate the fish and sprinkle it with chopped herbs.