Ingredients:

  • 4 (approx. 150g / 5-6 oz each) Skinless Haddock Fillets
  • Fine Sea Salt and Freshly Cracked Black Pepper (to taste)
  • 120g (1 cup) All-Purpose Flour
  • 1 tsp Smoked Paprika (or Sweet Paprika)
  • 1/2 tsp Garlic Powder
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp (15 ml) Milk or Water
  • 100g (1 1/2 cups) Panko Breadcrumbs
  • 1 Tbsp Fresh Lemon Zest (from 1 small lemon)
  • 1/2 tsp Fine Sea Salt
  • 4 Tbsp (60 ml) High-Heat Neutral Oil (e.g., Rapeseed/Canola or refined Sunflower)
  • 2 Tbsp (30g) Unsalted Butter, cut into two pieces
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Dill, finely chopped

Instructions:

  1. Prep the Fish: Pat the haddock fillets aggressively dry with paper towels. Season generously on both sides with salt and pepper.
  2. Set Up the Breading Station: Prepare three shallow dishes. Dish 1: Whisk together the flour, paprika, and garlic powder. Dish 2: Whisk the eggs and milk/water until uniform. Dish 3: Combine the panko, lemon zest, and salt.
  3. Coat the Fillets: Working one piece at a time, dredge the fish in the flour mixture (shaking off excess), then dip in the egg wash, and finally press firmly into the panko mixture to ensure full coverage. Set the coated fillets aside on a wire rack.
  4. Heat the Oil: Place a large skillet over medium-high heat. Add the neutral oil. Once the oil shimmers, add one piece of butter.
  5. Fry the Fish (First Side): Once the butter melts and foams subside, carefully place two fillets in the hot pan (do not crowd). Cook undisturbed for 3 to 4 minutes until the crust is deep golden brown.
  6. Flip and Finish: Using a fish spatula, gently flip the fillets. Reduce the heat slightly to medium. Cook for an additional 3 to 4 minutes until the second side is golden and the fish flakes easily (internal temperature should reach 63°C / 145°F).
  7. Hold and Repeat: Transfer the cooked fillets to the wire rack. Repeat the frying steps with the remaining oil/butter mix and the final two fillets.
  8. Make the Pan Sauce: Turn the heat off but keep the skillet on the hob. Add the remaining piece of butter, the fresh lemon juice, and the chopped dill to the warm pan. Swirl quickly until the butter is melted and emulsified into a light sauce.
  9. Serve: Drizzle the lemon-dill butter generously over the crispy haddock fillets and serve immediately with your preferred sides.