Pan Fried Haddock has a crispy coating which is created by mixing flour with corn flour. The coating has a bite which you can control by using either black pepper or cayenne. A quick delicious meal. Serve with my homemade tartar sauce. Enjoy!
Mix together flour, corn flour, salt and pepper in a shallow dish.
Pour milk in another shallow dish.
Dip each fillet into milk. Remove and let excess drip off.
Coat in flour mixture on both sides. Gently shake off excess.
Transfer onto platter or baking sheet.
Repeat with remaining fillets and place in a single layer.
Place a 12 inch cast iron skillet over medium high heat until skillet is hot.
Add 3 tablespoons of the butter and 3 tablespoons of oil and swirl pan to mix.
When the fat starts to bubble, carefully place fillets in skillet. When placing fillet in skillet, lower end closest to you first and finish lowering the fillet away from you. Just a safety precaution if any of hot fat splatters, it's away from you.
Lower the heat just a bit to medium.
Fry about 2 - 3 minutes, depending on thickness of fillet.
Using a slotted spatula, carefully turn each fillet. Remember to turn away from you. If the skillet is dry, add the additional tablespoon of butter and oil.
Fry another 2 -3 minutes. Transfer to plate or platter.
Serve with slices of lemon and if you want pretty, place a sprig or two of parsley. Don't forget the tartar sauce!
*You can cut each fillet in half for ease of flipping **If you want spicy use ¼ teaspoon cayenne instead of ½ teaspoon black pepper.
Pan Fried Haddock https://www.thegeneticchef.com/pan-fried-haddock/