Serve this Panko Crusted Oven Fried Haddock for dinner tonight! Did you know that although just simple breadcrumbs, panko originated in Japan! The best breadcrumb choice that keeps the fish moist and still gives a crunch element to outer layer of fish, instead of a mushy batter. Also healthier than battered fish and much easier to bake. Haddock contains no carbohydrates, fiber or sugar but is high in vitamins b6, b12 and magnesium.
To make Panko Crusted Oven Fried Haddock, you will need the following ingredients:
Preheat oven to 425 °F/ 220 °C/ Gas 7 and line a rimmed baking sheet with aluminum foil. Grease foil with nonstick cooking spray or brush lightly with oil.
Season haddock with light sprinkles of salt and pepper all over.
In a shallow bowl, place the flour.
In another shallow bowl, combine the panko crumbs with the parsley.
In a third bowl, whisk the eggs, mayonnaise and Creole seasoning.
Dip a haddock piece in the bowl of flour to coat thoroughly then continue into the egg mixture, once again coating both sides and finally press into the breadcrumbs to coat well and ensure they stick to the fish. Repeat with remaining haddock fillets.
Place haddock fillets on the lined and prepared baking sheet. Fillets with longer tails should be tucked underneath and fish should be equal in thickness so that they cook evenly.
Bake for about 18-22 minutes until the haddock is cooked through and flakes easily with a fork. Time may be adjusted based on thickness.
Serve hot, with a lemon wedge and a side dish of your choice.
I don’t always make fish recipes so that is why you should definitely try this Panko Crusted Oven Fried Haddock, because I can definitely vouch that this is the best tasting oven fried fish you will ever make! There is no reason for me to try anything else! Let us know if you agree and tag #cookmerecipes online to let us know which recipes your family loves the most!
Have you made this recipe? Share your opinion. Your review will help others learn about the quality of this recipe!
