Friday, September 25, 2009

Pan Fried Haddock


Pan Fried Haddock

Water, water everywhere yet not a drop to drink...that is how we have felt this week on an island in the middle of the Atlantic, surrounded by ocean and almost no fresh fish or seafood available. We learned today that fishing season ended Labour Day, so the only fresh fish to be found seems to arrive now and then from Nova Scotia. Today, the only thing we could find was fresh haddock, which we fried up just as my grandfather did in a pan with a bit of butter, lemon juice, salt and pepper. Simple perfection.

Pan Fried Haddock

4 Fresh haddock fillets
1/3 c. All purpose flour
1 tsp. sea salt (approximately)
Freshly ground pepper
3-4 tbsp. butter
One lemon, cut in quarters

On a plate, mix together with sea salt and freshly ground pepper. Heat a non-stick pan and add butter until sizzling. Dredge fish in flour mixture, dust off extra flour and lay in pan. Turn carefully after about 4-5 minutes, once fish has turned golden brown. Cook about the same length of time on the other side. Squeeze fresh lemon juice on top of fish fillets, add extra sea salt if desired, and transfer to a serving dish. Serve immediately with lemon wedges.



1 comment:

  1. Note that this recipe can be made without the flour. Simple season the fish with salt & pepper, then pan fry. Delicious!

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