Ready to dive into some delicious seafood? Fried haddock is the ultimate comfort food that’s perfect for quick weeknight dinners or weekend feasts. From crispy beer-battered classics to zesty lemon-herb twists, these 19 recipes will satisfy every seafood lover’s craving. Let’s get cooking!
Classic Beer-Battered Fried Haddock
Kick back and get ready for some seriously crispy fish that’ll have everyone asking for seconds. This beer-battered haddock is a total crowd-pleaser, and it’s way easier to make than you might think. You’ll love how light and golden it turns out!
Ingredients
– Haddock fillets – 1 lb
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Beer – ¾ cup
– Vegetable oil – 2 cups
Instructions
1. Pat the haddock fillets dry with paper towels to help the batter stick better.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and ½ tsp black pepper.
3. Pour in ¾ cup beer and stir until just combined; a few lumps are fine to avoid overmixing.
4. Heat 2 cups vegetable oil in a deep skillet to 375°F, using a thermometer for accuracy.
5. Dip each haddock fillet into the batter, coating both sides evenly.
6. Carefully place one fillet into the hot oil and fry for 3–4 minutes until golden brown.
7. Flip the fillet and fry for another 3–4 minutes until crispy and cooked through.
8. Remove the fried haddock with a slotted spoon and drain on a wire rack to keep it crisp.
9. Repeat with the remaining fillets, working in batches to avoid overcrowding the pan.
10. Serve immediately while hot for the best texture.
Right out of the fryer, this haddock is incredibly light and shatteringly crisp on the outside, with tender, flaky fish inside. The beer adds a subtle tang that pairs perfectly with a squeeze of lemon or a side of tartar sauce. Try it stuffed into a soft bun with slaw for an epic fish sandwich!
Crispy Parmesan-Crusted Haddock
Gosh, you know those nights when you want something crispy and satisfying without all the fuss? This haddock recipe is your answer—it’s quick, easy, and totally delicious. You’ll love how the parmesan adds that extra crunch and flavor.
Ingredients
– Haddock fillets – 4 (6 oz each)
– All-purpose flour – ½ cup
– Eggs – 2
– Grated parmesan cheese – 1 cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the haddock fillets dry with paper towels to ensure a crispy crust.
3. In a shallow dish, mix the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs until smooth.
5. Place the grated parmesan cheese in a third shallow dish.
6. Dip each haddock fillet first into the flour mixture, coating both sides evenly.
7. Next, dip the floured fillet into the beaten eggs, allowing excess to drip off.
8. Then, press the fillet into the parmesan cheese, coating both sides thoroughly for maximum crunch.
9. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
10. Place the coated fillets in the skillet and cook for 2-3 minutes per side until golden brown.
11. Transfer the fillets to the prepared baking sheet.
12. Bake in the preheated oven for 8-10 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
13. Let the fillets rest for 2 minutes before serving to allow juices to redistribute.
But that crispy, golden parmesan crust gives way to tender, flaky haddock inside—it’s a textural dream! Serve it with a squeeze of lemon or over a bed of greens for a light, satisfying meal that feels totally gourmet.
Spicy Cajun Fried Haddock Fillets
Tired of the same old fish recipes? You’ve got to try these spicy Cajun fried haddock fillets—they’re crispy, flavorful, and super easy to whip up for a quick weeknight dinner that feels anything but ordinary.
Ingredients
– Haddock fillets – 1 lb
– Flour – ½ cup
– Cajun seasoning – 2 tbsp
– Salt – 1 tsp
– Vegetable oil – 2 cups
– Buttermilk – 1 cup
Instructions
1. Pat the haddock fillets dry with paper towels to ensure a crispy coating.
2. In a shallow dish, combine the flour, Cajun seasoning, and salt.
3. Pour the buttermilk into a separate shallow dish.
4. Dip each haddock fillet into the buttermilk, coating both sides.
5. Dredge the fillet in the flour mixture, pressing gently to adhere the coating.
6. Heat the vegetable oil in a large skillet over medium-high heat to 350°F.
7. Carefully place the coated fillets into the hot oil, frying in batches to avoid overcrowding.
8. Fry for 3–4 minutes per side until golden brown and crispy.
9. Use a slotted spoon to transfer the fried fillets to a paper towel-lined plate to drain excess oil.
10. Let the fillets rest for 2 minutes before serving to allow the coating to set.
Kick back and enjoy that perfect crunch with every bite—the Cajun seasoning adds a smoky heat that pairs wonderfully with the tender haddock inside. Serve them tucked into tacos with a squeeze of lime or alongside a cool coleslaw to balance the spice.
Garlic Herb Haddock with Lemon Butter
Finally, let’s make this simple yet impressive garlic herb haddock with lemon butter. You’ll love how quickly it comes together for a delicious weeknight dinner that feels fancy without the fuss.
Ingredients
– Haddock fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Fresh parsley – ¼ cup, chopped
– Unsalted butter – 4 tbsp
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the haddock fillets completely dry with paper towels to ensure a crispy sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the haddock fillets in the skillet skin-side down if they have skin, or presentation-side down if skinless.
5. Cook for 4 minutes without moving to develop a golden-brown crust.
6. Flip the fillets carefully using a spatula.
7. Cook for another 3 minutes until the fish flakes easily with a fork.
8. Transfer the cooked haddock to a plate and cover loosely with foil to keep warm.
9. Reduce the skillet heat to medium-low and add the butter to the same pan.
10. Sauté the minced garlic in the butter for 1 minute until fragrant but not browned.
11. Stir in the lemon juice and chopped parsley, scraping up any browned bits from the pan for extra flavor.
12. Pour the lemon butter sauce over the haddock fillets immediately before serving.
Very flaky and tender, the haddock soaks up that bright lemon butter sauce beautifully. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal that’s both light and satisfying.
Southern-Style Fried Haddock with Cornmeal Coating
Deliciously crispy and golden, this Southern-style fried haddock brings coastal comfort right to your kitchen. You’ll love how the cornmeal coating adds that perfect crunch we all crave. It’s surprisingly simple to whip up for a weeknight dinner that feels special.
Ingredients
Haddock fillets – 1 lb
Cornmeal – ½ cup
All-purpose flour – ¼ cup
Paprika – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Egg – 1 large
Buttermilk – ½ cup
Vegetable oil – 2 cups
Instructions
1. Pat the haddock fillets completely dry with paper towels.
2. In a shallow dish, whisk together the cornmeal, flour, paprika, garlic powder, salt, and black pepper.
3. In another shallow dish, beat the egg with the buttermilk until smooth.
4. Dip each haddock fillet into the egg mixture, letting excess drip off.
5. Dredge the fillet in the cornmeal mixture, pressing gently to adhere the coating.
6. Place the coated fillets on a wire rack for 5 minutes to help the coating set.
7. Heat the vegetable oil in a large skillet to 350°F over medium-high heat.
8. Carefully place 2-3 fillets in the hot oil without crowding the pan.
9. Fry for 3-4 minutes per side until golden brown and crispy.
10. Use a slotted spatula to transfer the fried fillets to a paper towel-lined plate.
11. Repeat with the remaining fillets, maintaining the oil temperature at 350°F.
That crispy exterior gives way to flaky, tender fish inside with a hint of spice from the paprika. Serve it alongside coleslaw and fries for a classic combo, or try it in tacos with a squeeze of lime for a fun twist.
Tempura-Style Fried Haddock
Mmm, you know that light, crispy tempura batter you love at Japanese restaurants? Well, you can totally make it at home with haddock for a super easy weeknight dinner that feels fancy. It’s way simpler than you think!
Ingredients
– Haddock fillets – 1 lb
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Baking powder – 1 tsp
– Cold club soda – 1 cup
– Vegetable oil – 2 cups
– Salt – 1 tsp
Instructions
1. Pat the haddock fillets dry with paper towels to help the batter stick better.
2. In a medium bowl, whisk together 1 cup all-purpose flour, ¼ cup cornstarch, 1 tsp baking powder, and 1 tsp salt.
3. Pour 1 cup cold club soda into the flour mixture and stir gently until just combined; a few lumps are fine to keep the batter light.
4. Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F, using a thermometer for accuracy.
5. Dip each haddock fillet into the batter, letting excess drip off.
6. Carefully place one fillet into the hot oil and fry for 3–4 minutes until golden brown and crispy.
7. Flip the fillet with tongs and fry for another 2–3 minutes until cooked through.
8. Remove the fried haddock and drain on a wire rack set over a baking sheet to keep it crispy.
9. Repeat steps 5–8 with the remaining fillets, working in batches to avoid overcrowding the oil.
Perfectly crispy on the outside and tender inside, this haddock has a delicate flavor that pairs amazingly with a squeeze of lemon or a drizzle of spicy mayo. Serve it over a bed of rice with steamed veggies for a complete meal that’ll have everyone asking for seconds!
Coconut-Crusted Fried Haddock
Perfect for when you want something crispy and tropical without a ton of effort. You’ll love how the coconut adds a sweet crunch to the flaky haddock. It’s a quick dinner that feels totally special.
Ingredients
– Haddock fillets – 4 (6 oz each)
– All-purpose flour – ½ cup
– Eggs – 2
– Shredded coconut – 1 cup
– Vegetable oil – 1 cup
– Salt – 1 tsp
Instructions
1. Pat the haddock fillets dry with paper towels.
2. Season both sides of the fillets evenly with 1 tsp salt.
3. Place ½ cup all-purpose flour in a shallow dish.
4. Beat 2 eggs in a separate shallow dish.
5. Spread 1 cup shredded coconut in a third shallow dish.
6. Dredge each haddock fillet in the flour, shaking off any excess.
7. Dip the floured fillet into the beaten eggs, coating completely.
8. Press the fillet into the shredded coconut, ensuring an even layer on both sides.
9. Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
10. Carefully place 2 coated fillets into the hot oil.
11. Fry for 3-4 minutes per side until golden brown and crispy.
12. Remove the fillets and drain on a paper towel-lined plate.
13. Repeat steps 10-12 with the remaining 2 fillets.
You’ll get an incredible contrast between the crunchy coconut exterior and the tender, flaky fish inside. The subtle sweetness pairs amazingly with a squeeze of lime or a side of mango salsa for a tropical twist.
Panko-Breaded Fried Haddock with Tartar Sauce
Zesty and satisfying, this panko-breaded haddock is your new go-to for a crispy fish dinner. You’ll love how easy it is to make restaurant-quality fried fish at home, especially when paired with that tangy homemade tartar sauce.
Ingredients
Haddock fillets – 1 lb
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1 cup
Vegetable oil – 2 cups
Mayonnaise – ½ cup
Pickle relish – 2 tbsp
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the haddock fillets completely dry with paper towels to ensure maximum crispiness.
2. In a shallow dish, combine the flour with ½ teaspoon of salt and ¼ teaspoon of black pepper.
3. In another shallow dish, beat the two eggs until fully blended.
4. Place the panko breadcrumbs in a third shallow dish.
5. Dredge each haddock fillet first in the flour mixture, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, coating both sides.
7. Press the egg-coated fillet firmly into the panko breadcrumbs, ensuring an even layer sticks to all surfaces.
8. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
9. Carefully place two breaded fillets into the hot oil without crowding the pan.
10. Fry for 3-4 minutes per side until the coating is golden brown and crispy.
11. Remove the fried fillets with a slotted spoon and drain on a wire rack set over a baking sheet to keep them from getting soggy.
12. Repeat the frying process with the remaining fillets.
13. While the fish rests, make the tartar sauce by stirring together the mayonnaise, pickle relish, lemon juice, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper in a small bowl.
14. Serve the hot fried haddock immediately with the tartar sauce on the side.
Vibrantly golden and shatteringly crisp on the outside, the haddock stays wonderfully flaky and tender inside. That homemade tartar sauce adds the perfect zingy contrast—try serving it alongside some crunchy coleslaw or tucked into soft buns for amazing fish sandwiches.
Fried Haddock Tacos with Cabbage Slaw
Aren’t you craving something crispy and fresh for dinner tonight? These fried haddock tacos come together in no time and hit all the right notes. You’ll love how the crunchy fish pairs with the zesty slaw.
Ingredients
Haddock fillets – 1 lb
All-purpose flour – ½ cup
Cornstarch – ¼ cup
Baking powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Cold seltzer water – ¾ cup
Vegetable oil – 2 cups
Corn tortillas – 8
Green cabbage – 2 cups
Lime juice – 2 tbsp
Mayonnaise – 2 tbsp
Instructions
1. Pat the haddock fillets dry with paper towels to ensure a crisp coating.
2. Whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a medium bowl.
3. Pour the cold seltzer water into the flour mixture and stir until just combined; a few lumps are fine for a light batter.
4. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
5. Dip each haddock fillet into the batter, letting excess drip off.
6. Fry the battered fillets in the hot oil for 3–4 minutes per side until golden brown and crispy.
7. Remove the fried haddock and drain on a wire rack to keep it from getting soggy.
8. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Toss the green cabbage with the lime juice and mayonnaise in a bowl to make the slaw.
10. Assemble each taco by placing a piece of fried haddock on a warm tortilla and topping with the cabbage slaw.
Great texture contrast here—the crispy fish and crunchy slaw are a match made in heaven. For a fun twist, add a drizzle of hot sauce or serve with extra lime wedges on the side.
Blackened Haddock with Spiced Crust
Now, if you’re craving something with a serious flavor punch, this blackened haddock is your answer. It’s got that perfect spicy crust and flaky interior that makes seafood so satisfying. You’ll love how quick it comes together for a weeknight dinner.
Ingredients
– Haddock fillets – 4 (6 oz each)
– Paprika – 2 tbsp
– Garlic powder – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Pat the haddock fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. Rub the spice mixture evenly over both sides of each haddock fillet.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the seasoned haddock fillets in the hot skillet.
6. Cook for 4 minutes without moving to develop a dark, blackened crust.
7. Flip the fillets using a spatula.
8. Cook for another 3–4 minutes until the fish flakes easily with a fork.
9. Remove from the skillet and let rest for 2 minutes before serving.
Perfectly flaky and packed with smoky heat, this haddock is a total crowd-pleaser. Serve it over a bed of cilantro-lime rice or with a crisp salad to balance the spices. Leftovers? Flake it into tacos tomorrow for an easy lunch!
Mediterranean Lemon Garlic Fried Haddock
A perfectly crispy, lemony haddock fillet is just what you need for a quick weeknight dinner. You’ll love how the garlic and lemon brighten up this flaky fish. It comes together in minutes but tastes like you spent hours in the kitchen.
Ingredients
– Haddock fillets – 4 (6 oz each)
– All-purpose flour – ½ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Lemon juice – 2 tbsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the haddock fillets completely dry with paper towels to ensure maximum crispiness.
2. In a shallow dish, combine the flour, garlic powder, salt, and black pepper.
3. Dredge each haddock fillet in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully place the coated haddock fillets in the hot skillet without overcrowding.
6. Fry for 4 minutes until the bottom is golden brown and crispy.
7. Flip the fillets using a spatula and fry for another 3–4 minutes until cooked through and flaky.
8. Drizzle the lemon juice evenly over the fillets while still in the skillet.
9. Sprinkle with fresh parsley and remove from heat.
Serve this immediately to enjoy the contrast between the crunchy exterior and tender, moist fish inside. The zesty lemon and savory garlic make it irresistible—try it with a side of roasted veggies or over a bed of greens for a light meal.
Buffalo Fried Haddock Bites
Bite into these crispy, spicy Buffalo fried haddock bites—they’re perfect for game day or a fun weeknight dinner. You’ll love how quick and easy they are to make, with that classic buffalo kick we all crave.
Ingredients
– Haddock fillets – 1 lb
– All-purpose flour – 1 cup
– Buttermilk – 1 cup
– Hot sauce – ½ cup
– Vegetable oil – 2 cups
– Salt – 1 tsp
– Garlic powder – 1 tsp
Instructions
1. Cut 1 lb haddock fillets into 1-inch cubes.
2. In a bowl, combine 1 cup all-purpose flour, 1 tsp salt, and 1 tsp garlic powder.
3. Pour 1 cup buttermilk into a separate bowl.
4. Dip each haddock cube into the buttermilk, then coat evenly in the flour mixture. Tip: Shake off excess flour for a crispier coating.
5. Heat 2 cups vegetable oil in a deep skillet to 375°F. Use a thermometer to ensure accuracy.
6. Fry the coated haddock bites in batches for 3–4 minutes until golden brown and crispy. Tip: Avoid overcrowding the skillet to maintain oil temperature.
7. Remove bites with a slotted spoon and drain on paper towels.
8. In a large bowl, toss the fried bites with ½ cup hot sauce until fully coated. Tip: Toss while hot for better sauce adherence.
9. Serve immediately.
Enjoy these bites hot—they’re crunchy on the outside, tender inside, with a fiery buffalo flavor that pairs great with celery sticks and blue cheese dip for cooling contrast.
Herb-Infused Fried Haddock with Basil Aioli
A perfectly crispy fish dinner doesn’t have to be complicated—this herb-infused haddock comes together fast and tastes incredible. You’ll love how the fresh herbs brighten up each bite, especially when paired with that creamy basil aioli. It’s a restaurant-quality meal you can whip up any night of the week.
Ingredients
Haddock fillets – 4 (6 oz each)
All-purpose flour – 1 cup
Dried oregano – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – ½ cup
Egg – 1
Milk – 2 tbsp
Fresh basil – ¼ cup
Mayonnaise – ½ cup
Lemon juice – 1 tbsp
Instructions
1. Pat the haddock fillets dry with paper towels to ensure a crisp crust.
2. In a shallow dish, whisk together the flour, oregano, garlic powder, salt, and black pepper.
3. In another shallow dish, beat the egg with the milk.
4. Dip each haddock fillet into the egg mixture, letting excess drip off.
5. Dredge the fillet in the flour mixture, pressing gently to adhere.
6. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
7. Carefully place two fillets in the hot oil, frying for 3–4 minutes per side until golden brown.
8. Use a thermometer to check that the internal temperature of the fish reaches 145°F for doneness.
9. Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
10. Repeat steps 7–9 with the remaining fillets.
11. For the aioli, finely chop the fresh basil.
12. In a small bowl, combine the mayonnaise, chopped basil, and lemon juice.
13. Stir the aioli until smooth and well blended.
14. Serve the fried haddock immediately with the basil aioli on the side. My favorite way to enjoy this is with a squeeze of extra lemon and a simple green salad. The haddock stays flaky and tender inside with that satisfying crunch outside, while the aioli adds a cool, herby contrast that ties everything together.
Fried Haddock Sandwich with Dill Pickles
Haven’t you been craving that perfect crispy fish sandwich? You know, the kind that hits all the right notes with a golden crust and flaky interior. Let’s make it happen with this fried haddock version that’s surprisingly simple to whip up at home.
Ingredients
– Haddock fillets – 4 (6 oz each)
– All-purpose flour – 1 cup
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Buttermilk – 1 cup
– Vegetable oil – 2 cups
– Burger buns – 4
– Dill pickles – 8 slices
– Mayonnaise – ¼ cup
– Lemon – 1
Instructions
1. Pat the haddock fillets completely dry with paper towels to ensure maximum crispiness.
2. In a shallow bowl, whisk together 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
3. Pour 1 cup buttermilk into a separate shallow bowl.
4. Dip each haddock fillet first into the buttermilk, allowing excess to drip off.
5. Dredge the fillet in the flour mixture, pressing gently to adhere the coating evenly.
6. Place the coated fillets on a wire rack for 5 minutes to help the coating set.
7. Heat 2 cups vegetable oil in a heavy-bottomed pot to 375°F, using a thermometer for accuracy.
8. Carefully lower 2 fillets into the hot oil using tongs, frying for 3-4 minutes until golden brown.
9. Flip the fillets and fry for another 3 minutes until deeply golden and crispy.
10. Remove the fillets and drain on a paper towel-lined plate, sprinkling lightly with salt while hot.
11. Repeat the frying process with the remaining 2 fillets.
12. Toast 4 burger buns lightly in a dry skillet over medium heat for 1-2 minutes until warm.
13. Spread 1 tbsp mayonnaise on the bottom half of each bun.
14. Place one fried haddock fillet on each bun.
15. Top each fillet with 2 slices of dill pickles.
16. Squeeze fresh lemon juice from 1 lemon over the pickles and fish.
17. Close the sandwiches with the top bun halves.
Just look at that gorgeous stack! The haddock stays wonderfully flaky inside while the crust shatters with each bite. For a fun twist, try serving these with sweet potato fries or a tangy coleslaw on the side—it’s the ultimate comfort meal that never disappoints.
Buttery Fried Haddock with Capers
You know that craving for something crispy, buttery, and totally satisfying? Yeah, this haddock hits all the right notes—it’s quick, easy, and packed with flavor.
Ingredients
– Haddock fillets – 4 (6 oz each)
– All-purpose flour – ½ cup
– Unsalted butter – 4 tbsp
– Capers – 2 tbsp
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the haddock fillets dry with paper towels to ensure a crispy crust.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Dredge each fillet in the all-purpose flour, shaking off any excess.
4. Melt the unsalted butter in a large skillet over medium heat until it sizzles.
5. Place the floured fillets in the skillet without overcrowding; cook for 4 minutes per side until golden brown.
6. Add the capers and lemon juice to the skillet, stirring gently to coat the fillets.
7. Cook for an additional 1 minute to let the flavors meld.
8. Remove the skillet from the heat immediately.
What a delight—the haddock turns out flaky and tender inside with a golden, buttery crust that’s perfectly balanced by the briny pop of capers. Serve it over a bed of creamy mashed potatoes or with a simple green salad for a meal that feels both cozy and elegant.
Asian-Style Soy Ginger Fried Haddock
A crispy, savory fish dish that comes together in minutes—perfect for busy weeknights when you want something flavorful without the fuss. Asian-style soy ginger fried haddock delivers that restaurant-quality crunch with minimal effort, and it pairs beautifully with steamed rice or a simple salad.
Ingredients
– Haddock fillets – 1 lb
– Soy sauce – 2 tbsp
– Fresh ginger – 1 tbsp, minced
– All-purpose flour – ½ cup
– Vegetable oil – ¼ cup
– Green onions – 2, sliced
Instructions
1. Pat the haddock fillets dry with paper towels to ensure a crisp crust.
2. In a shallow bowl, combine the soy sauce and minced ginger.
3. Dip each haddock fillet into the soy-ginger mixture, coating both sides evenly.
4. Dredge the coated fillets in the all-purpose flour, shaking off any excess.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Carefully place the floured haddock fillets in the hot oil without overcrowding the pan.
7. Fry for 3–4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
8. Use a slotted spatula to transfer the fried haddock to a paper towel-lined plate to drain excess oil.
9. Garnish with sliced green onions before serving.
Unbelievably crispy on the outside and tender inside, this haddock boasts a savory umami kick from the soy and a warm ginger zing. Try serving it over a bed of jasmine rice with a drizzle of extra sauce, or chop it up for a fun twist on fish tacos with a crunchy slaw.
Fried Haddock with Sweet Chili Sauce
Frying up some crispy haddock with a sweet chili glaze is easier than you think! You’ll love how quickly this comes together for a weeknight dinner that feels special. The sweet-spicy sauce pairs perfectly with the flaky fish.
Ingredients
– Haddock fillets – 4 (6 oz each)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – ¼ cup
– Sweet chili sauce – ½ cup
– Lime juice – 2 tbsp
– Green onions – 2 (sliced)
Instructions
1. Pat the haddock fillets completely dry with paper towels.
2. Combine the flour, salt, and black pepper in a shallow dish.
3. Dredge each fillet in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Carefully place the fillets in the hot oil without crowding the pan.
6. Fry for 3–4 minutes per side until golden brown and crispy.
7. Transfer the fried fillets to a paper towel-lined plate to drain.
8. Pour off any excess oil from the skillet, leaving about 1 tablespoon.
9. Reduce the heat to low and add the sweet chili sauce and lime juice to the skillet.
10. Simmer the sauce for 1–2 minutes until slightly thickened.
11. Return the fried fillets to the skillet, turning to coat evenly in the sauce.
12. Garnish with sliced green onions before serving.
Velvety crispy on the outside and tender inside, the haddock holds up beautifully to the glossy, tangy-sweet sauce. Try serving it over steamed jasmine rice with a side of quick-pickled veggies for a complete meal that’s bursting with flavor and texture.
Zesty Lemon Dill Fried Haddock
Let’s be real—sometimes you just need a quick, flavorful fish dinner that doesn’t skimp on taste. Zesty lemon dill fried haddock hits all the right notes with minimal effort, making it perfect for busy weeknights or lazy weekends. You’ll love how the bright citrus and fresh herbs come together in this crispy, satisfying dish.
Ingredients
– Haddock fillets – 1 lb
– All-purpose flour – ½ cup
– Lemon juice – 2 tbsp
– Fresh dill – 1 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – ¼ cup
Instructions
1. Pat the haddock fillets completely dry with paper towels to ensure a crisp crust.
2. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
3. Dredge each haddock fillet in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Carefully place the coated haddock fillets in the hot oil without overcrowding the pan.
6. Fry for 3–4 minutes per side until golden brown and the internal temperature reaches 145°F.
7. Transfer the fried haddock to a paper towel-lined plate to drain excess oil.
8. Drizzle the lemon juice evenly over the hot haddock fillets.
9. Sprinkle the chopped fresh dill on top just before serving.
Keep it fresh by serving immediately—the contrast between the crunchy exterior and flaky interior is pure perfection. Kick back and enjoy this lemony, herb-packed delight with a simple side salad or crispy fries for a meal that feels both fancy and totally effortless.
Conclusion
Whether you’re craving classic beer-battered haddock or something more adventurous, these 19 recipes offer endless inspiration for seafood lovers. We hope you find a new favorite to try in your kitchen! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
