Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 large (100g) eggs, beaten
  • 1 cup (60g) panko breadcrumbs
  • 1/2 cup (50g) grated parmesan cheese
  • 4 tbsp (57g) unsalted butter, melted
  • 1 tsp (2g) lemon zest
  • 1/2 tsp (1g) garlic powder
  • 1.5 lbs (680g) haddock fillets

Instructions:

  1. Set up a coating station with three shallow bowls. In the first bowl, whisk together the flour, salt, and pepper. In the second, beat the eggs. In the third, combine panko, parmesan, lemon zest, and garlic powder, then stir in the melted butter until crumbs are evenly moistened.
  2. Pat the haddock fillets completely dry with paper towels. Dredge each fillet in flour, shaking off the excess, dip into the egg wash, and then press firmly into the panko-parmesan mixture until fully coated.
  3. Place the fillets on a parchment-lined baking sheet and bake at 425°F (218°C) for 12–15 minutes until the crust is mahogany-colored and the fish flakes easily with a fork.