20 Crispy Pan Fried Haddock Recipes with Flavorful Twists

Forget boring fish dinners! If you’re craving crispy, golden haddock with exciting flavor twists, you’ve come to the right place. We’ve gathered 20 incredible pan-fried recipes that transform this classic fish into quick, delicious meals perfect for busy weeknights. From zesty lemon pepper to savory herb crusts, get ready to discover your new favorite way to enjoy haddock. Let’s dive into these mouthwatering recipes!

Lemon Herb Pan Fried Haddock

Who knew a humble fish fillet could achieve such culinary stardom? This lemon herb pan-fried haddock is basically the seafood equivalent of putting on a fancy outfit for your Tuesday night dinner—effortlessly elegant yet secretly simple enough to make you feel like a kitchen wizard. Get ready to transform ordinary haddock into a flaky, golden masterpiece that’ll have your taste buds doing a happy dance.

Ingredients

– 4 haddock fillets (6 ounces each), skinless
– ½ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup clarified butter
– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, thinly sliced
– 2 tablespoons fresh lemon juice
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh thyme leaves
– Lemon wedges for serving

Instructions

1. Pat the haddock fillets completely dry with paper towels on both sides.
2. Combine the flour, kosher salt, and black pepper in a shallow dish.
3. Dredge each fillet in the flour mixture, shaking off excess flour thoroughly.
4. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering (approximately 350°F).
5. Carefully place fillets in the hot skillet without crowding, cooking for 3-4 minutes until golden brown crust forms.
6. Flip fillets using a fish spatula and cook for another 2-3 minutes until flesh flakes easily with a fork.
7. Transfer cooked fillets to a wire rack set over a baking sheet to maintain crispness.
8. Reduce heat to medium and add thinly sliced garlic to the same skillet, sautéing for 30 seconds until fragrant.
9. Pour fresh lemon juice into the skillet, scraping up any browned bits from the bottom.
10. Stir in chopped parsley and thyme leaves, cooking for 15 seconds until herbs are just wilted.
11. Spoon the lemon herb butter sauce over the plated haddock fillets.
12. Serve immediately with lemon wedges on the side.

Flaky perfection meets zesty brilliance in every bite—the crisp golden crust gives way to tender, moist flesh that practically melts on your tongue. For a show-stopping presentation, serve over creamy polenta to catch every drop of that vibrant lemon herb sauce, or go full coastal vibe with roasted asparagus spears that complement the bright citrus notes beautifully.

Garlic Butter Pan Fried Haddock

Sizzling, buttery, and ridiculously easy to master, this garlic butter pan-fried haddock is your new weeknight hero—ready to rescue you from boring dinners with minimal effort and maximum flavor payoff. Seriously, if you can melt butter and flip a fish, you’ve got this in the bag.

Ingredients

• 4 haddock fillets (6 ounces each), skinless and patted dry
• 1/2 cup clarified butter
• 6 garlic cloves, finely minced
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup all-purpose flour

Instructions

1. Season both sides of the haddock fillets evenly with kosher salt and freshly cracked black pepper.
2. Dredge each fillet lightly in all-purpose flour, shaking off any excess to ensure a thin, even coating.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F.
4. Place the floured haddock fillets in the skillet, ensuring they do not touch, and cook for 3–4 minutes until the edges turn golden brown and release easily from the pan.
5. Flip each fillet carefully using a fish spatula and cook for an additional 2–3 minutes until the flesh is opaque and flakes easily with a fork.
6. Transfer the cooked haddock to a warm plate and reduce the skillet heat to medium-low.
7. Add finely minced garlic to the skillet and sauté for 45–60 seconds until fragrant but not browned.
8. Stir in freshly squeezed lemon juice and finely chopped fresh flat-leaf parsley, scraping up any browned bits from the pan bottom.
9. Pour the garlic butter sauce over the plated haddock fillets, ensuring each is generously coated.

Outrageously flaky and infused with that garlicky, lemon-kissed butter, this haddock practically begs to be piled atop creamy polenta or tucked into warm corn tortillas with a crisp slaw. Either way, consider your dinner dilemmas officially solved.

Crispy Panko Pan Fried Haddock

Brace yourselves, seafood lovers—we’re about to turn humble haddock into the crispy, golden superstar of your dinner table that’ll have you questioning why you ever bothered with takeout. This panko-crusted marvel delivers that satisfying crunch you crave with minimal fuss, proving that restaurant-quality fish is totally within your weeknight wheelhouse.

Ingredients

– 1 ½ pounds fresh haddock fillets, skin removed
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups panko breadcrumbs
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– ½ cup clarified butter
– 1 lemon, cut into wedges
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Pat the haddock fillets completely dry with paper towels.
2. Combine the flour, sea salt, black pepper, and smoked paprika in a shallow dish.
3. Place the lightly beaten eggs in a second shallow dish.
4. Spread the panko breadcrumbs in a third shallow dish.
5. Dredge each haddock fillet in the flour mixture, shaking off excess.
6. Dip the floured fillet into the beaten eggs, allowing excess to drip off.
7. Press the egg-coated fillet firmly into the panko breadcrumbs, ensuring even coverage on all sides.
8. Heat clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F.
9. Carefully place two breaded fillets in the hot butter, avoiding overcrowding.
10. Pan-fry for 3-4 minutes until the bottom develops a deep golden-brown crust.
11. Flip the fillets using a thin spatula and cook for another 3-4 minutes.
12. Transfer the cooked fillets to a wire rack set over a baking sheet to maintain crispness.
13. Repeat the cooking process with remaining fillets, adding more clarified butter if needed.
14. Sprinkle the finished fillets with fresh parsley and serve immediately with lemon wedges.

Dare we say this might be the most satisfying fish you’ll ever make at home? The panko creates an impossibly light, shatteringly crisp exterior that gives way to tender, flaky haddock beneath—a textural dream team that pairs beautifully with everything from classic tartar sauce to a zesty aioli. Try stacking it high on a brioche bun for an epic fish sandwich, or serve alongside crispy roasted potatoes for a meal that feels downright luxurious.

Spicy Cajun Pan Fried Haddock

Spice up your Tuesday with this fiery Cajun haddock that’ll make your taste buds do a happy dance—because bland fish should be a culinary crime punishable by extra dish duty. Seriously, who has time for boring seafood when you can have this flavor explosion in under 20 minutes?

Ingredients

– 2 (6-ounce) haddock fillets, skinless and patted dry
– 2 tablespoons clarified butter
– 1 tablespoon avocado oil
– 2 teaspoons Cajun seasoning blend
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– ½ teaspoon fine sea salt
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Pat the haddock fillets completely dry using paper towels to ensure proper searing.
2. Combine Cajun seasoning, smoked paprika, cayenne pepper, and fine sea salt in a small bowl.
3. Generously coat both sides of each fillet with the spice mixture, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat until water droplets sizzle upon contact.
5. Add avocado oil and clarified butter to the hot skillet, swirling to coat the surface evenly.
6. Carefully place the seasoned haddock fillets in the skillet, presentation-side down.
7. Cook undisturbed for 4 minutes to develop a golden-brown crust.
8. Gently flip the fillets using a fish spatula to maintain their delicate structure.
9. Continue cooking for 3-4 minutes until the internal temperature reaches 145°F.
10. Drizzle freshly squeezed lemon juice over the fillets during the final minute of cooking.
11. Transfer the cooked haddock to a warmed serving plate using the fish spatula.
12. Garnish immediately with chopped fresh flat-leaf parsley while the fish is still hot.

Buttery flakes practically melt on your tongue while that Cajun kick builds slowly—this isn’t your grandma’s mild fish dinner. Serve it over cheesy grits for ultimate comfort food vibes, or stuff it into warm tortillas with crunchy slaw for a next-level fish taco situation that’ll have everyone begging for your secret.

Pan Fried Haddock with Parmesan Crust

Zesty, golden, and gloriously crispy—this pan-fried haddock with Parmesan crust is about to become your weeknight superhero, rescuing dinner from the clutches of boring fish dishes with a crunch that’ll make you want to high-five your skillet. It’s the kind of meal that turns skeptical fish-doubters into enthusiastic plate-cleaners, all while making your kitchen smell like a fancy seaside bistro. Let’s get that crust crackling and those taste buds dancing!

Ingredients

• 2 haddock fillets (6 oz each), skinless and patted dry
• 1/2 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1/4 cup clarified butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp extra-virgin olive oil
• 1 lemon, cut into wedges

Instructions

1. Combine panko breadcrumbs, finely grated Parmigiano-Reggiano cheese, smoked paprika, garlic powder, fine sea salt, and freshly cracked black pepper in a shallow dish, mixing thoroughly with a fork.
2. Place all-purpose flour in a separate shallow dish and the lightly beaten pasture-raised egg in a third dish, creating a standard breading station.
3. Pat haddock fillets completely dry with paper towels to ensure maximum crust adhesion.
4. Dredge one haddock fillet in the all-purpose flour, shaking off any excess coating.
5. Dip the floured fillet into the lightly beaten pasture-raised egg, allowing excess to drip back into the dish.
6. Press the egg-coated fillet firmly into the panko-Parmesan mixture, ensuring even coverage on all sides.
7. Repeat the breading process with the second haddock fillet.
8. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking (approximately 350°F).
9. Carefully place both breaded haddock fillets into the hot skillet, laying them away from you to prevent oil splatter.
10. Cook for 3-4 minutes without moving until the bottom crust is deep golden brown and releases easily from the pan.
11. Flip fillets using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F and the crust is uniformly crisp.
12. Transfer haddock to a wire rack set over a baking sheet to maintain crust crispness while resting for 2 minutes.
13. Serve immediately with lemon wedges for squeezing over the top.

Buttery, flaky haddock meets its perfect match in that shatteringly crisp Parmesan armor—each bite delivers a satisfying crunch that gives way to tender, moist flesh beneath. The nutty, salty cheese crust plays beautifully against the mild sweetness of the fish, creating a texture symphony that’s both elegant and downright addictive. Try serving it atop a bed of lemony arugula or alongside roasted cherry tomatoes for a colorful plate that’s as Instagram-worthy as it is delicious.

Pan Fried Haddock with Lemon Caper Sauce

Unbelievably, this pan-fried haddock with lemon caper sauce is the culinary equivalent of finding twenty bucks in your winter coat pocket—surprisingly delightful and guaranteed to make your Tuesday feel like a Friday night. We’re talking flaky, tender fish swimming in a bright, briny sauce that’ll have you questioning why you ever ordered seafood out. This dish proves that restaurant-quality elegance can absolutely happen in your kitchen, even if your “sous chef” is just your cat judging you from the counter.

Ingredients

• 2 (6-ounce) haddock fillets, skinless and patted dry with paper towels
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons clarified butter
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons brined capers, drained
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Combine 1/4 cup all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a shallow dish.
2. Dredge both sides of each 6-ounce haddock fillet in the flour mixture, shaking off excess flour thoroughly.
3. Heat 3 tablespoons clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F.
4. Place haddock fillets in the hot skillet, cooking for 3-4 minutes until the bottom develops a golden-brown crust.
5. Flip fillets using a fish spatula and cook for another 2-3 minutes until the internal temperature reaches 145°F.
6. Transfer cooked haddock to a warmed plate, tent loosely with aluminum foil to retain heat.
7. Reduce skillet heat to medium and add 2 tablespoons unsalted butter, swirling until melted and foamy.
8. Sauté 2 minced garlic cloves for 30 seconds until fragrant but not browned.
9. Deglaze the pan with 1/4 cup dry white wine, scraping up all browned bits with a wooden spoon.
10. Simmer the wine reduction for 1 minute until reduced by half.
11. Add 2 tablespoons freshly squeezed lemon juice and 2 tablespoons drained capers, stirring to combine.
12. Remove skillet from heat and stir in 2 tablespoons finely chopped fresh Italian parsley.
13. Pour the lemon caper sauce over the plated haddock fillets immediately.

Yowza—that first bite delivers the ultimate texture symphony: crackly exterior giving way to pearlescent, flaky fish that practically dissolves on your tongue. The sauce brings this beautiful acidity that cuts through the richness, while those briny capers pop like little flavor fireworks. Serve this beauty over creamy polenta or alongside roasted asparagus for a meal that’ll make your dining table feel like the best seat in the house.

Pan Fried Haddock with Herb Aioli

Dive right into this crispy, flaky affair that’ll make your taste buds do a happy dance—pan-fried haddock with herb aioli is here to rescue your dinner routine from the clutches of blandness, proving that fancy doesn’t have to mean fussy. With a golden crust that crackles with every bite and a creamy, herb-kissed aioli that whispers sweet nothings to the fish, this dish is basically a seafood love story you can whip up in minutes. Trust me, your skillet is about to become the star of the show.

Ingredients

• 2 haddock fillets (6 oz each), skinless and patted dry
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup clarified butter
• 1/2 cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 garlic clove, microplaned
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives

Instructions

1. Combine 1/2 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper in a shallow dish, whisking until homogenous.
2. Dredge 2 haddock fillets in the flour mixture, ensuring an even, light coating on all sides, and shake off excess flour to prevent clumping.
3. Heat 1/4 cup clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F, using a thermometer for accuracy.
4. Place the dredged haddock fillets in the hot skillet, cooking for 3–4 minutes until the edges turn golden brown and crisp.
5. Flip the fillets using a spatula, and cook for another 3–4 minutes until the internal temperature reaches 145°F and the crust is uniformly bronzed.
6. Transfer the cooked haddock to a wire rack set over a sheet pan to drain excess butter and maintain crispness, avoiding a soggy bottom.
7. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp freshly squeezed lemon juice, 1 microplaned garlic clove, 2 tbsp finely chopped fresh dill, and 1 tbsp finely chopped fresh chives until fully emulsified.
8. Serve the pan-fried haddock immediately, topped with a generous dollop of the herb aioli.

Velvety flakes of haddock surrender to a crackling exterior, while the aioli’s zesty garlic and herb notes cut through the richness like a culinary high-five. For a playful twist, stack it on toasted brioche with arugula for a fish sandwich that’ll have you forgetting all about fast food. This dish is a texture lover’s dream—crispy, creamy, and utterly irresistible.

Pan Fried Haddock with Mango Salsa

Zesty, zippy, and downright zany—this pan-fried haddock with mango salsa is about to become your kitchen’s new rockstar. Who knew fish could be this fun? Let’s get cooking!

Ingredients

• 2 haddock fillets (6 ounces each), skinless
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 ripe mango, diced into 1/4-inch cubes
• 1/4 cup finely diced red onion
• 2 tablespoons freshly chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon extra virgin olive oil

Instructions

1. Pat haddock fillets completely dry with paper towels to ensure crisp searing.
2. Combine flour, smoked paprika, sea salt, and black pepper in a shallow dish.
3. Dredge each fillet thoroughly in the flour mixture, shaking off excess.
4. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place fillets in the hot skillet and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip fillets carefully using a fish spatula and cook for another 3-4 minutes until flesh flakes easily with a fork.
7. While fish cooks, combine diced mango, red onion, cilantro, jalapeño, lime juice, and olive oil in a medium bowl.
8. Gently fold salsa ingredients until evenly distributed, being careful not to crush the mango.
9. Transfer cooked haddock to a wire rack to maintain crispness while resting for 2 minutes.
10. Top each fillet generously with mango salsa just before serving.

Gloriously golden haddock meets its tropical match in this vibrant dish—the crisp exterior gives way to flaky perfection, while the salsa delivers sweet heat that dances across your palate. Serve it over coconut rice for a Caribbean twist, or stuff it into warm tortillas for fish tacos that’ll make Tuesday feel like vacation.

Pan Fried Haddock with Brown Butter Sauce

Venture beyond your usual fish fry with this elegant yet surprisingly simple pan-fried haddock that’ll make you feel like a seaside chef without the pesky seagulls. This dish transforms humble white fish into a buttery masterpiece that’s perfect for both weeknight dinners and impressing your fanciest friends. Get ready to brown some butter like a boss and create a sauce that’ll have everyone asking for your secret.

Ingredients

• 4 (6-ounce) haddock fillets, skin removed
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 4 tablespoons unsalted European-style butter, divided
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon capers, drained

Instructions

1. Pat haddock fillets completely dry with paper towels to ensure proper browning.
2. Combine flour, kosher salt, black pepper, and smoked paprika in a shallow dish.
3. Dredge each haddock fillet in the flour mixture, shaking off excess coating.
4. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter foams and subsides.
5. Place haddock fillets in the hot skillet, cooking for 4 minutes until golden brown crust forms.
6. Flip fillets carefully using a fish spatula and cook for 3 more minutes until flesh flakes easily with a fork.
7. Transfer cooked haddock to a warm plate and tent loosely with aluminum foil.
8. Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet.
9. Swirl butter continuously for 2-3 minutes until it turns nutty brown and releases a toasty aroma.
10. Immediately remove skillet from heat and stir in lemon juice to stop the cooking process.
11. Add capers and chopped parsley to the brown butter sauce, swirling to combine.
12. Spoon the warm brown butter sauce generously over the plated haddock fillets.

Flaky, buttery perfection awaits! The haddock develops a delicate crisp exterior while remaining incredibly moist inside, with the brown butter sauce adding nutty complexity that cuts through the richness. Try serving it over creamy polenta or alongside roasted asparagus for a meal that feels restaurant-worthy but requires zero reservations.

Pan Fried Haddock with Dill Yogurt Dip

Mmm, who knew a humble haddock could cause such a kitchen commotion? This pan-fried masterpiece is about to become your new weeknight hero, delivering crispy perfection without the fuss of a deep-fryer. Get ready to impress your taste buds and anyone lucky enough to snag a bite.

Ingredients

• 4 (6-ounce) haddock fillets, skinless and patted dry
• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon smoked paprika
• ¼ cup clarified butter
• 2 tablespoons extra-virgin olive oil
• 1 cup whole-milk Greek yogurt
• 2 tablespoons freshly chopped dill fronds
• 1 tablespoon freshly squeezed lemon juice
• 1 small garlic clove, microplaned
• ¼ teaspoon lemon zest

Instructions

1. Combine 1 cup all-purpose flour, 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and ½ teaspoon smoked paprika in a shallow dish.
2. Pat 4 haddock fillets completely dry using paper towels to ensure optimal browning.
3. Dredge each fillet thoroughly in the flour mixture, shaking off excess coating.
4. Heat ¼ cup clarified butter and 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking (approximately 375°F).
5. Place fillets in the hot skillet without crowding, cooking in batches if necessary.
6. Cook for 3-4 minutes until the edges appear golden brown and crispy.
7. Carefully flip fillets using a fish spatula when the bottom develops a deep golden crust.
8. Cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
9. Transfer cooked fillets to a wire rack set over a baking sheet to maintain crispness.
10. Whisk together 1 cup whole-milk Greek yogurt, 2 tablespoons freshly chopped dill, 1 tablespoon lemon juice, 1 microplaned garlic clove, and ¼ teaspoon lemon zest in a medium bowl.
11. Season the yogurt mixture with a pinch of salt until well incorporated.
12. Chill the dill yogurt dip for 10 minutes to allow flavors to meld before serving.

Just wait until you experience that satisfying crackle of the golden crust giving way to tender, flaky haddock. The cool, herby yogurt dip provides the perfect tangy counterpoint to the rich fish, creating a symphony of textures that’ll have you reaching for seconds. Try serving it alongside crispy roasted potatoes or tucked into warm pita pockets for an unexpected twist that’ll make Tuesday night feel like a seafood celebration.

Pan Fried Haddock with Tartar Sauce

So you’re craving something crispy, golden, and downright delightful? Let’s talk pan-fried haddock—the kind of dish that makes you feel like a seaside chef without the pesky seagulls stealing your lunch. This recipe delivers flaky, tender fish with a crunch that’ll have you doing a happy dance right there at the stove.

Ingredients

– 1 lb fresh haddock fillets, skinless and patted dry
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup clarified butter
– 1/2 cup mayonnaise
– 2 tbsp sweet pickle relish
– 1 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 tsp smoked paprika
– Kosher salt and freshly ground black pepper

Instructions

1. Combine 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 tsp smoked paprika in a small bowl to create the tartar sauce.
2. Refrigerate the tartar sauce for at least 20 minutes to allow flavors to meld.
3. Season 1 lb fresh haddock fillets generously with kosher salt and freshly ground black pepper on both sides.
4. Place 1 cup all-purpose flour in a shallow dish.
5. Pour 2 large pasture-raised eggs, lightly beaten, into a second shallow dish.
6. Spread 1 cup panko breadcrumbs in a third shallow dish.
7. Dredge each haddock fillet first in the flour, shaking off excess.
8. Dip the floured fillet into the beaten eggs, coating completely.
9. Press the egg-coated fillet into the panko breadcrumbs, ensuring an even crust.
10. Heat 1/2 cup clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F.
11. Carefully place breaded haddock fillets in the hot butter, cooking for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
12. Transfer cooked fillets to a wire rack to maintain crispiness.
Golden, crackly perfection! The panko crust shatters to reveal pearlescent flakes that practically melt on your tongue, while that tangy homemade tartar sauce cuts through the richness like a culinary high-five. Serve it stuffed in a brioche bun for a next-level fish sandwich, or alongside crispy fries for a coastal diner experience at home.

Pan Fried Haddock with Tomato Basil Relish

Sizzling, succulent, and seriously simple—this pan-fried haddock with tomato basil relish is about to become your weeknight superhero, rescuing you from bland dinners with minimal effort and maximum flavor payoff. Forget complicated techniques; we’re talking crispy-skinned perfection meeting a vibrant, fresh relish that’ll make your taste buds do a happy dance. Let’s get cooking!

Ingredients

• 4 (6-ounce) skin-on haddock fillets, patted dry
• 2 tablespoons clarified butter
• 1 cup cherry tomatoes, quartered
• ¼ cup fresh basil leaves, chiffonade-cut
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon fine sea salt, divided
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

1. Season both sides of the haddock fillets with ¾ teaspoon fine sea salt and ½ teaspoon freshly cracked black pepper.
2. Heat 2 tablespoons clarified butter in a large stainless steel skillet over medium-high heat until shimmering but not smoking.
3. Place haddock fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
4. Cook undisturbed for 4-5 minutes until the skin releases easily from the pan and achieves a golden-brown crispness.
5. Flip fillets carefully using a fish spatula and cook for 2-3 minutes until the flesh turns opaque and flakes easily with a fork.
6. Transfer cooked haddock to a wire rack set over a baking sheet to maintain crispness while preparing the relish.
7. Combine 1 cup quartered cherry tomatoes, ¼ cup chiffonade-cut fresh basil, 2 tablespoons extra-virgin olive oil, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon fine sea salt, and ¼ teaspoon crushed red pepper flakes in a medium bowl.
8. Gently toss the relish ingredients until evenly coated, being careful not to crush the tomatoes.
9. Plate the haddock fillets skin-side up and spoon the tomato basil relish generously over the top.

Elevate this dish by serving it over creamy polenta or alongside roasted fingerling potatoes to soak up the vibrant relish juices. The contrast between the crackling skin and the burst of fresh tomatoes creates a textural symphony, while the basil and lemon brighten each bite without overwhelming the delicate haddock. For an extra flourish, garnish with microgreens or serve with crusty bread to scoop up every last bit of that zesty relish.

Pan Fried Haddock with Honey Mustard Glaze

Kick your Tuesday blues to the curb with this pan-fried haddock that’s about to become your new kitchen superstar—it’s crispy, saucy, and ridiculously easy to pull off, even when your motivation is hiding under the couch.

Ingredients

– 2 (6-ounce) haddock fillets, skinless and patted dry
– 1/4 cup all-purpose flour
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 3 tablespoons clarified butter
– 2 tablespoons Dijon mustard
– 1 tablespoon raw honey
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon chopped fresh dill fronds
– 1/4 cup dry white wine (such as Sauvignon Blanc)

Instructions

1. Combine 1/4 cup all-purpose flour, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper in a shallow dish.
2. Dredge each 6-ounce haddock fillet thoroughly in the flour mixture, shaking off excess.
3. Heat 3 tablespoons clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place haddock fillets in the skillet and cook for 3–4 minutes until the edges turn golden brown.
5. Flip fillets using a fish spatula and cook for another 3 minutes until the flesh flakes easily with a fork.
6. Transfer haddock to a warmed plate, tent with foil, and reduce heat to medium.
7. Pour 1/4 cup dry white wine into the skillet, scraping up browned bits with a wooden spoon, and simmer for 1 minute.
8. Whisk in 2 tablespoons Dijon mustard, 1 tablespoon raw honey, and 1 tablespoon freshly squeezed lemon juice until the glaze thickens slightly, about 1 minute.
9. Stir in 1 tablespoon chopped fresh dill fronds and immediately drizzle the glaze over the haddock.
10. Serve immediately while the crust remains crisp. Tip: Patting the fish dry ensures a crackling sear. Tip: Let the butter shimmer—not smoke—for a nutty, non-burned crust. Tip: Deglazing with wine lifts the flavorful fond for a complex sauce. Marvel at how the crackling crust gives way to tender flakes, all swathed in a sweet-tangy glaze that’s bold enough to make your taste buds do a happy dance. Try it piled over creamy polenta or alongside roasted asparagus for a meal that’s basically a high-five in food form.

Pan Fried Haddock with Crispy Prosciutto

Mmm, let’s be real—most fish dishes are about as exciting as watching paint dry, but this pan-fried haddock with crispy prosciutto is here to slap your taste buds awake like a morning alarm you actually want to hit snooze on. Imagine flaky, pearly-white haddock getting a golden tan in a hot pan while salty prosciutto crisps up like bacon’s fancy European cousin. It’s the kind of meal that makes you feel like a Michelin-star chef without having to pronounce “bouillabaisse” correctly.

Ingredients

– 2 (6-ounce) skinless haddock fillets, patted dry
– 4 thin slices of prosciutto di Parma
– 3 tablespoons clarified butter, divided
– ½ cup all-purpose flour
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Lay prosciutto slices in a single layer in a cold, large non-stick skillet.
2. Heat the skillet over medium heat for 4–5 minutes until prosciutto is crisp and renders fat, then transfer to a paper towel-lined plate.
3. Combine flour, smoked paprika, sea salt, and black pepper in a shallow dish.
4. Dredge each haddock fillet in the flour mixture, shaking off excess thoroughly.
5. Heat 2 tablespoons clarified butter and olive oil in the same skillet over medium-high heat until shimmering, about 1 minute.
6. Place haddock fillets in the skillet and cook undisturbed for 3–4 minutes until a golden-brown crust forms.
7. Flip fillets carefully using a fish spatula and cook for another 2–3 minutes until flesh flakes easily with a fork.
8. Transfer haddock to a warm serving platter and tent loosely with foil.
9. Add remaining 1 tablespoon clarified butter and lemon juice to the skillet, swirling to emulsify into a pan sauce.
10. Crumble crispy prosciutto over the haddock fillets.
11. Drizzle the lemon-butter sauce over the fish and garnish with chopped parsley.
Just when you thought fish couldn’t get any better, this dish delivers a crunch-salty-punch from the prosciutto against the haddock’s tender, buttery flakes. Serve it over a heap of lemony arugula or alongside creamy polenta to soak up every last drop of that zesty pan sauce—because leaving any behind should be a culinary crime.

Pan Fried Haddock with Avocado Lime Crema

Mmm, let’s talk about that magical moment when flaky white fish meets the zesty embrace of avocado lime crema—a dish so delightfully simple it practically winks at you from the pan. Pan-fried haddock gets a serious glow-up here, trading bland for bold with a crispy golden crust and a creamy, tangy sauce that’s basically a party in your mouth. Trust me, this is the weeknight hero you didn’t know you needed, ready to swoop in and save dinner from the clutches of monotony.

Ingredients

• 2 haddock fillets (6 oz each), skinless and patted dry
• 1/4 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 3 tbsp clarified butter
• 1 ripe Hass avocado, pitted and scooped
• 1/4 cup crème fraîche
• 2 tbsp freshly squeezed lime juice
• 1 small garlic clove, microplaned
• 1 tbsp finely chopped fresh cilantro
• 1/4 tsp kosher salt

Instructions

1. Combine 1/4 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper in a shallow dish.
2. Dredge each 6 oz haddock fillet in the flour mixture, shaking off excess to ensure a thin, even coating.
3. Heat 3 tbsp clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the dredged haddock fillets in the hot skillet, laying them away from you to avoid splatter.
5. Pan-fry for 4 minutes without moving to develop a golden-brown crust. Tip: Resist the urge to peek—letting the fish sear undisturbed ensures maximum crispiness.
6. Flip the fillets using a thin spatula and cook for another 3–4 minutes until the flesh is opaque and flakes easily with a fork.
7. Transfer the cooked haddock to a wire rack set over a sheet pan to keep the bottom crust crisp.
8. In a medium bowl, mash 1 ripe Hass avocado with a fork until smooth but slightly textured.
9. Fold in 1/4 cup crème fraîche, 2 tbsp freshly squeezed lime juice, 1 microplaned garlic clove, 1 tbsp finely chopped fresh cilantro, and 1/4 tsp kosher salt until fully incorporated. Tip: Add lime juice immediately after mashing the avocado to prevent browning.
10. Whisk the crema vigorously for 30 seconds to emulsify and achieve a silky consistency.
11. Plate the haddock fillets and spoon the avocado lime crema generously over the top. Tip: For an extra flavor boost, let the crema sit for 5 minutes before serving to allow the garlic and lime to meld.

A buttery, flaky haddock fillet with its crackly exterior gives way to the cool, velvety crema, where the bright acidity of lime cuts through the richness of avocado. Serve it tucked into warm corn tortillas with a sprinkle of pickled red onions, or alongside a jicama slaw for a refreshing crunch that plays off the dish’s creamy texture. Either way, it’s a vibrant, restaurant-worthy meal that’s deceptively easy to pull off—no culinary degree required.

Pan Fried Haddock with Sweet Chili Sauce

A perfectly pan-fried haddock fillet swimming in sweet chili sauce isn’t just dinner—it’s your ticket to feeling like a seafood superstar without the fancy restaurant price tag. This dish delivers that irresistible crispy-on-the-outside, flaky-on-the-inside magic that’ll have you doing a happy dance right at the stove. Get ready to turn ordinary fish night into an extraordinary flavor fiesta!

Ingredients

• 2 (6-ounce) skinless haddock fillets, patted dry
• 1/4 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons clarified butter
• 1/3 cup sweet chili sauce
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon toasted sesame oil
• 2 tablespoons thinly sliced scallions
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine 1/4 cup all-purpose flour, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper in a shallow dish.
2. Dredge each 6-ounce haddock fillet in the flour mixture, shaking off excess to create a thin, even coating.
3. Heat 2 tablespoons clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
4. Place haddock fillets in the hot skillet, presentation-side down, and cook undisturbed for 3-4 minutes until golden brown crust forms.
5. Flip fillets using a fish spatula and cook for another 2-3 minutes until flesh flakes easily with slight pressure.
6. Transfer cooked haddock to a wire rack set over a baking sheet to maintain crispness.
7. Reduce skillet heat to medium and pour 1/3 cup sweet chili sauce into the pan drippings.
8. Add 1 tablespoon freshly squeezed lime juice and 1 teaspoon toasted sesame oil to the sauce.
9. Simmer sauce for 1-2 minutes until slightly thickened and glossy.
10. Spoon warm sauce over plated haddock fillets.
11. Garnish with 2 tablespoons thinly sliced scallions and 1 tablespoon toasted sesame seeds.

Crispy, golden haddock meets its match in that sticky-sweet chili glaze that clings to every flaky bite. The contrast between the delicate fish and bold sauce creates a texture party in your mouth that’s downright addictive. Serve it over jasmine rice to catch every last drop of that glorious sauce, or stuff it into warm tortillas with crunchy slaw for an unexpected fish taco twist that’ll make Tuesday night feel like a coastal vacation.

Pan Fried Haddock with Roasted Garlic Mash

Fancy a fish dish that’ll make you feel like a culinary rockstar without the fuss? This pan-fried haddock with roasted garlic mash is your ticket to a restaurant-worthy meal that’s surprisingly simple to whip up. It’s flaky, buttery, and guaranteed to impress even the pickiest eaters at your table.

Ingredients

• 4 haddock fillets, skinless and patted dry
• 2 large russet potatoes, peeled and quartered
• 1 head of garlic, top trimmed to expose cloves
• 1/2 cup heavy cream, warmed
• 4 tablespoons unsalted European-style butter, divided
• 2 tablespoons extra-virgin olive oil
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt, plus more for seasoning
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh chives, finely minced

Instructions

1. Preheat your oven to 400°F.
2. Place the trimmed garlic head on a small sheet of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
3. Roast the garlic packet directly on the oven rack for 40 minutes, or until the cloves are soft and golden.
4. While the garlic roasts, add the quartered potatoes to a large pot of cold, generously salted water.
5. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes, until fork-tender.
6. Drain the potatoes thoroughly and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
7. Squeeze the roasted garlic cloves from their skins into a small bowl and mash with a fork until smooth.
8. Pass the hot potatoes through a ricer or mash thoroughly with a potato masher.
9. Fold the warm heavy cream, 2 tablespoons of butter, and the roasted garlic paste into the mashed potatoes until fully incorporated.
10. Stir in the minced chives and season with salt and pepper to taste.
11. Cover the mash and keep warm while you prepare the fish.
12. Combine the flour, smoked paprika, 1/2 teaspoon sea salt, and black pepper on a shallow plate.
13. Dredge each haddock fillet in the flour mixture, shaking off any excess.
14. Heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until the butter foams.
15. Carefully place the dredged fillets in the hot skillet, presentation-side down.
16. Cook the haddock for 3–4 minutes, until a golden-brown crust forms and the edges begin to turn opaque.
17. Gently flip the fillets using a thin, flexible spatula to avoid breaking the delicate flesh.
18. Cook for another 2–3 minutes on the second side, until the fish is flaky and opaque throughout.
19. Transfer the haddock to a wire rack set over a baking sheet to prevent sogginess.

Keep that mash warm and creamy while you plate—the contrast of the crispy, golden haddock against the velvety, garlic-infused potatoes is pure magic. For a next-level twist, top each fillet with a quick lemon-brown butter sauce or serve alongside roasted asparagus spears for a vibrant, complete meal that’s as beautiful as it is delicious.

Pan Fried Haddock with Lemon Pepper Seasoning

Picture this: you’re about to transform a humble haddock fillet into a crispy, zesty masterpiece that’ll have your taste buds doing a happy dance. This pan-fried delight, kissed with lemon pepper seasoning, is so ridiculously easy and delicious, you’ll wonder why you ever ordered takeout. Get ready to impress yourself—and anyone lucky enough to snag a bite.

Ingredients

• 2 (6-ounce) skinless haddock fillets, patted dry
• 1/4 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1 tablespoon freshly cracked lemon pepper seasoning
• 3 tablespoons clarified butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, chilled and cubed
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Combine 1/4 cup all-purpose flour, 1 teaspoon fine sea salt, and 1 tablespoon freshly cracked lemon pepper seasoning in a shallow dish.
2. Dredge each 6-ounce haddock fillet in the flour mixture, shaking off excess to ensure a thin, even coating.
3. Heat 3 tablespoons clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the coated haddock fillets in the skillet, cooking for 3–4 minutes until the edges turn golden brown.
5. Flip the fillets using a fish spatula and cook for another 3–4 minutes until the flesh flakes easily with a fork.
6. Transfer the cooked haddock to a wire rack set over a sheet pan to maintain crispness.
7. Pour off any excess butter from the skillet, then reduce heat to low and add 2 tablespoons fresh lemon juice.
8. Whisk in 2 tablespoons chilled, cubed unsalted butter until the sauce emulsifies and thickens slightly, about 1 minute.
9. Stir in 1 tablespoon finely chopped fresh parsley, then drizzle the lemon-butter sauce over the plated haddock.

Buttery, flaky haddock meets a crackly, lemon-pepper crust that shatters with each forkful. Serve it atop a heap of garlicky mashed potatoes or alongside a crisp arugula salad—either way, that zesty pan sauce is liquid gold you’ll want to slurp straight from the plate.

Pan Fried Haddock with Herb Crusted Topping

Crispy, golden, and packed with flavor—this pan-fried haddock is about to become your new weeknight hero. Forget boring fish dinners; we’re giving this flaky superstar a herb-crusted makeover that’ll have you doing a happy dance at the table. Trust me, your taste buds are in for a treat.

Ingredients

• 4 haddock fillets, skinless and patted dry
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons minced fresh dill
• 1 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest, finely grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 3 tablespoons clarified butter
• 2 tablespoons extra-virgin olive oil
• 1 lemon, cut into wedges
• Kosher salt and freshly ground black pepper

Instructions

1. Season both sides of the haddock fillets with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
2. Combine panko breadcrumbs, parsley, dill, thyme, lemon zest, garlic powder, and smoked paprika in a shallow dish.
3. Place all-purpose flour in a separate shallow dish.
4. Pour lightly beaten pasture-raised eggs into a third shallow dish.
5. Dredge each haddock fillet in flour, shaking off excess.
6. Dip the floured fillet into the beaten eggs, allowing excess to drip off.
7. Press the egg-coated fillet into the herb-panko mixture, ensuring even coverage on both sides.
8. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
9. Carefully place two coated haddock fillets in the hot skillet, presentation side down.
10. Cook for 3–4 minutes until the crust is golden brown and crispy.
11. Flip the fillets using a thin spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
12. Transfer cooked fillets to a wire rack set over a baking sheet to maintain crispiness.
13. Repeat the cooking process with remaining fillets, adding more clarified butter if needed.
14. Squeeze fresh lemon wedges over the hot haddock just before serving.

Flaky, tender haddock meets that irresistible herb-crusted crunch in every glorious bite. The lemon zest brightens the earthy herbs while the panko provides that satisfying texture contrast. Serve this beauty alongside garlicky roasted asparagus or atop a bed of lemony quinoa for a meal that feels fancy but comes together faster than your favorite takeout.

Pan Fried Haddock with Spicy Remoulade

Razzle-dazzle your taste buds with this crispy, flaky haddock that’s about to become your new weeknight superhero. We’re talking golden-brown perfection paired with a spicy remoulade that packs just enough punch to make your palate do a happy dance—because boring fish dishes should be illegal.

Ingredients

– 4 (6-ounce) skinless haddock fillets, patted dry
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/4 cup clarified butter
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon prepared horseradish
– 1 tablespoon capers, finely chopped
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 2 tablespoons fresh parsley, minced
– 1 tablespoon fresh lemon juice
– Kosher salt to season
– Freshly ground black pepper to season

Instructions

1. Combine mayonnaise, Dijon mustard, horseradish, capers, smoked paprika, cayenne pepper, parsley, and lemon juice in a small bowl.
2. Whisk the remoulade ingredients until fully incorporated and refrigerate for 30 minutes to allow flavors to meld.
3. Season both sides of the haddock fillets generously with kosher salt and freshly ground black pepper.
4. Place flour in a shallow dish, beaten eggs in a second dish, and panko breadcrumbs in a third dish.
5. Dredge each haddock fillet first in flour, shaking off excess, then dip completely in beaten eggs.
6. Press each fillet firmly into panko breadcrumbs, ensuring even coating on all surfaces.
7. Heat clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F.
8. Carefully place two breaded fillets in the hot skillet, cooking for 3-4 minutes until golden brown and crispy.
9. Flip fillets using a fish spatula and cook for another 3-4 minutes until internal temperature reaches 145°F.
10. Transfer cooked fillets to a wire rack set over a baking sheet to maintain crispness.
11. Repeat the cooking process with remaining two fillets, adding more clarified butter if needed.
12. Serve immediately with chilled spicy remoulade sauce.

What emerges is a textural masterpiece—the crackling panko crust gives way to pearlescent, moist flakes that practically melt on your tongue. The spicy remoulade cuts through the richness with its tangy kick, making this dish equally at home on a weeknight plate or dressed up for company with crispy roasted potatoes and a bright arugula salad.

Summary

You’ve now discovered 20 creative ways to transform simple haddock into crispy, restaurant-worthy meals right in your own kitchen. Whether you’re craving classic flavors or adventurous twists, these recipes offer something for every palate. We’d love to hear which one becomes your new favorite—drop us a comment below and don’t forget to pin this article to your Pinterest boards for easy recipe access!