18 Crispy Pan Fried Haddock Delicious Recipes

Dive into the crispy, golden world of pan-fried haddock with our roundup of 18 mouthwatering recipes that promise to turn your weeknight dinners into a seafood feast! Whether you’re craving something light and lemony or rich and buttery, these easy-to-follow dishes are perfect for home cooks looking to add a delicious twist to their meal rotation. Get ready to impress your family with flavors that pop!

Classic Pan Fried Haddock with Lemon Butter Sauce

There’s something undeniably comforting about a perfectly pan-fried haddock, especially when it’s drizzled with a tangy lemon butter sauce. This recipe is a weeknight hero, ready in under 30 minutes!

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Pat the haddock fillets dry with paper towels. In a shallow dish, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Dredge each fillet in the flour mixture, shaking off excess, then place in the skillet. Cook for 3-4 minutes per side until golden and crispy.
3. Remove the fillets from the skillet and set aside. Reduce heat to low and add the butter to the skillet. Once melted, stir in the lemon juice and parsley, scraping up any browned bits from the pan.
4. Return the haddock to the skillet, spooning the sauce over the fillets. Cook for an additional minute to warm through.

The magic of this dish lies in the crispy, golden crust giving way to tender, flaky fish, all brought together by the bright lemon butter sauce. It’s a simple yet elegant meal that feels special any day of the week.

Tip: For an extra crispy crust, let the dredged fillets sit for 5 minutes before frying to allow the flour to adhere better.

Herb Crusted Pan Fried Haddock

This Herb Crusted Pan Fried Haddock is a quick, flavorful weeknight dinner that’s sure to impress with its crispy, golden exterior and tender, flaky fish inside.

Ingredients

• 4 haddock fillets (about 6 oz each)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 lemon, cut into wedges

Instructions

1. In a shallow dish, mix together the panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, salt, and black pepper.
2. Pat the haddock fillets dry with paper towels, then press each fillet into the breadcrumb mixture, coating both sides evenly.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the haddock fillets and cook for 3-4 minutes on each side, until the crust is golden brown and the fish flakes easily with a fork.
4. Serve immediately with lemon wedges on the side for squeezing over the top.

The combination of fresh herbs and Parmesan in the crust adds a burst of flavor that perfectly complements the mild, sweet taste of haddock.

Tip: For an extra crispy crust, let the breaded fillets sit for 5 minutes before frying to help the coating adhere better.

Spicy Pan Fried Haddock with Chili Lime Drizzle

Spice up your seafood night with this Spicy Pan Fried Haddock, topped with a zesty chili lime drizzle that’s bursting with flavor.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp chili flakes
• 1 tbsp chopped fresh cilantro

Instructions

1. Pat the haddock fillets dry with paper towels. In a shallow dish, mix together the flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper. Dredge each fillet in the flour mixture, shaking off any excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the haddock fillets. Cook for 3-4 minutes per side, until golden brown and cooked through.
3. While the haddock cooks, whisk together 2 tbsp fresh lime juice, 1 tsp honey, and 1/2 tsp chili flakes in a small bowl.
4. Transfer the cooked haddock to plates, drizzle with the chili lime mixture, and sprinkle with 1 tbsp chopped fresh cilantro.

The magic of this dish lies in the contrast between the crispy, spicy crust and the bright, tangy drizzle that cuts through the richness.

Tip: For an extra kick, add an additional 1/4 tsp cayenne pepper to the flour mixture.

Pan Fried Haddock with Garlic and Parsley

Pan-fried haddock with garlic and parsley is a simple yet flavorful dish that brings the taste of the sea right to your kitchen, perfect for a quick weeknight dinner.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the haddock fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Place the fillets in the skillet and cook for 4 minutes on each side, or until the fish flakes easily with a fork.
4. Add the minced garlic to the skillet during the last minute of cooking, stirring around the fish to infuse the oil.
5. Remove the skillet from heat and drizzle the fish with 1 tablespoon lemon juice, then sprinkle with 2 tablespoons fresh parsley.

The key to this dish is the quick cooking time that keeps the haddock moist and tender, while the garlic and parsley add a bright, herby punch that elevates the fish beautifully.

Tip: For an extra crispy exterior, pat the haddock fillets dry with a paper towel before seasoning and cooking.

Crispy Pan Fried Haddock with Tartar Sauce

There’s nothing quite like the satisfying crunch of perfectly pan-fried haddock, especially when it’s paired with homemade tartar sauce for that classic fish and chips vibe at home.

Ingredients

• 1 lb haddock fillets
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 1/2 tsp dried dill

Instructions

1. Pat the haddock fillets dry with paper towels to ensure a crispy crust.
2. In a shallow dish, mix together 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika.
3. Dredge each haddock fillet in the flour mixture, shaking off any excess.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the haddock fillets for 3-4 minutes per side, or until golden brown and crispy.
6. While the haddock cooks, whisk together 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tbsp lemon juice, and 1/2 tsp dried dill in a small bowl to make the tartar sauce.
7. Serve the crispy haddock immediately with the tartar sauce on the side.

The magic of this dish lies in the contrast between the crispy, golden exterior of the haddock and the creamy, tangy tartar sauce—a match made in seafood heaven.

Tip: For an extra crispy finish, let the dredged haddock sit on a wire rack for 5 minutes before frying to allow the coating to set.

Pan Fried Haddock with a Cornmeal Crust

Looking for a crispy, golden haddock that’s as easy to make as it is delicious? This Pan Fried Haddock with a Cornmeal Crust is your weeknight dinner hero.

Ingredients

• 4 haddock fillets (about 6 oz each)
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 egg
• 2 tbsp milk
• 2 tbsp olive oil
• Lemon wedges, for serving

Instructions

1. In a shallow dish, mix together 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika.
2. In another shallow dish, whisk together 1 egg and 2 tbsp milk.
3. Dip each haddock fillet into the egg mixture, then coat evenly with the cornmeal mixture.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the haddock fillets and cook for 3-4 minutes per side, until the crust is golden and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The cornmeal crust gives this haddock a delightful crunch that pairs perfectly with the tender, flaky fish inside. It’s a simple technique that delivers big on texture and flavor.

Tip: For an extra crispy crust, let the coated fillets sit for 5 minutes before frying to allow the coating to adhere better.

Pan Fried Haddock with Mango Salsa

Brighten up your weeknight dinner with this Pan Fried Haddock topped with a vibrant mango salsa—a perfect blend of sweet and savory that comes together in no time.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Season the haddock fillets with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the haddock fillets and cook for 3-4 minutes per side, until golden and flaky.
3. While the haddock cooks, prepare the mango salsa by combining the diced mango, 1/4 cup red onion, minced jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl.
4. Serve the pan-fried haddock hot, topped with the fresh mango salsa.

The contrast between the crispy haddock and the juicy, tangy mango salsa creates a dish that’s as delightful to eat as it is to look at.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the salsa.

Pan Fried Haddock with Dill and Cucumber Yogurt Sauce

This Pan Fried Haddock with Dill and Cucumber Yogurt Sauce is a light, flavorful dish that brings a touch of elegance to your weeknight dinner without any fuss.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/2 cup plain Greek yogurt
• 1/4 cup finely diced cucumber
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup all-purpose flour

Instructions

1. In a small bowl, mix together the Greek yogurt, diced cucumber, fresh dill, lemon juice, 1/4 tsp of the salt, and 1/8 tsp of the black pepper. Set aside in the fridge to let the flavors meld.
2. Pat the haddock fillets dry with paper towels. Season both sides with the remaining 1/4 tsp salt and 1/8 tsp black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Dredge the haddock fillets in the all-purpose flour, shaking off any excess.
4. Place the haddock in the skillet and cook for 3-4 minutes per side, until the fish is golden brown and flakes easily with a fork.
5. Serve the haddock hot, topped with the chilled dill and cucumber yogurt sauce.

The crisp exterior of the haddock paired with the cool, creamy sauce creates a delightful contrast that’s sure to impress.

Tip: For an extra burst of freshness, add a sprinkle of additional dill on top before serving.

Pan Fried Haddock with a Parmesan Crust

Looking for a quick yet impressive seafood dish? This Pan Fried Haddock with a Parmesan Crust is crispy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• Lemon wedges, for serving

Instructions

1. In a shallow dish, mix together the Parmesan cheese, flour, garlic powder, paprika, salt, and black pepper.
2. Dip each haddock fillet into the beaten egg, then coat thoroughly with the Parmesan mixture, pressing gently to adhere.
3. Heat olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
4. Add the coated haddock fillets to the skillet and cook for 3-4 minutes on each side, until the crust is golden brown and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The Parmesan crust creates a beautifully golden, crispy exterior that contrasts wonderfully with the flaky, moist haddock inside. It’s a simple technique that delivers restaurant-quality results at home.

Tip: For an extra crispy crust, let the coated fillets sit for 5 minutes before frying to allow the coating to set.

Pan Fried Haddock with Sweet Potato Fries

Looking for a quick, satisfying meal that feels a bit indulgent? This Pan Fried Haddock with Sweet Potato Fries combo is a weeknight winner, offering a perfect balance of crispy and tender textures.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 2 medium sweet potatoes, cut into 1/2-inch fries
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1 tbsp all-purpose flour
• 1 tbsp butter
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 425°F. Toss the sweet potato fries with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and paprika. Spread them on a baking sheet in a single layer. Bake for 25 minutes, flipping halfway, until crispy and golden.
2. While the fries bake, pat the haddock fillets dry and season with the remaining salt, black pepper, and garlic powder. Lightly dust with flour.
3. Heat the remaining olive oil and butter in a skillet over medium-high heat. Once the butter is melted and bubbling, add the haddock. Cook for 3-4 minutes per side, until the outside is golden and the fish flakes easily with a fork.
4. Serve the haddock immediately with the sweet potato fries and lemon wedges on the side. The contrast between the crispy, spiced fries and the tender, buttery fish makes this dish a standout.

Tip: For extra crispy fries, soak the cut sweet potatoes in cold water for 30 minutes before baking, then pat them dry thoroughly.

Pan Fried Haddock with a Beer Batter

There’s something irresistibly comforting about crispy beer-battered haddock, golden and flaky, straight from the pan. This recipe brings pub-style fish right to your kitchen with a foolproof batter that’s light, airy, and full of flavor.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup beer (lager or ale works best)
• 1 egg
• 4 haddock fillets (about 6 ounces each)
• 1/2 cup vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
2. Gradually pour in 1 cup beer and crack in 1 egg, whisking until the batter is smooth and free of lumps.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering.
4. Dip each haddock fillet into the batter, letting excess drip off, then carefully place in the hot oil. Fry for 3-4 minutes per side, until the batter is puffed and golden brown.
5. Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges.

The secret to this batter’s irresistible crunch? The carbonation in the beer creates tiny bubbles that lighten the texture, making each bite perfectly crisp.

Tip: For an extra crispy coating, let the batter rest for 10 minutes before dipping the fish.

Pan Fried Haddock with a Coconut Crust

Dive into the tropical flavors of this Pan Fried Haddock with a Coconut Crust, a dish that brings a crispy, sweet twist to your weeknight dinner.

Ingredients

• 4 haddock fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil
• Lime wedges, for serving

Instructions

1. Pat the haddock fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with a mix of 1 cup shredded coconut and 1/2 cup panko breadcrumbs.
3. Dredge each fillet in flour, shaking off excess. Dip into eggs, then press into the coconut mixture to coat evenly.
4. Heat 2 tbsp coconut oil in a large skillet over medium heat. Cook fillets for 3-4 minutes per side, until golden and fish flakes easily with a fork.
5. Serve immediately with lime wedges for a zesty finish.

The magic of this recipe lies in the coconut crust, offering a delightful crunch that contrasts beautifully with the tender haddock inside.

Tip: For an extra crispy crust, let the coated fillets rest for 5 minutes before frying.

Pan Fried Haddock with a Spicy Mayo Drizzle

This Pan Fried Haddock with a Spicy Mayo Drizzle is a quick, flavorful dish that brings a little heat to your weeknight dinner rotation.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lemon juice
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Pat the haddock fillets dry with paper towels. In a shallow dish, mix the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the haddock fillets. Cook for 3-4 minutes per side, until the fish is golden and flakes easily with a fork.
3. While the fish cooks, whisk together the mayonnaise, sriracha, and lemon juice in a small bowl.
4. Transfer the cooked haddock to plates. Drizzle with the spicy mayo and garnish with chopped parsley.

The crispy exterior of the haddock paired with the creamy, spicy mayo creates a delightful contrast that’s sure to impress.

Tip: For an extra crispy crust, let the dredged fillets sit for 5 minutes before frying.

Pan Fried Haddock with Roasted Vegetables

Looking for a simple yet elegant weeknight dinner? This Pan Fried Haddock with Roasted Vegetables brings the ocean’s freshness to your table with minimal fuss.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, sliced
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F. Toss the cherry tomatoes, zucchini, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, until vegetables are tender and slightly caramelized.
2. While the vegetables roast, season the haddock fillets with the remaining 1/4 tsp salt, garlic powder, and paprika.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the haddock fillets and cook for 3-4 minutes per side, until the fish is golden and flakes easily with a fork.
4. Drizzle the cooked haddock with fresh lemon juice and sprinkle with chopped parsley. Serve immediately with the roasted vegetables.

The magic of this dish lies in the contrast between the crispy, spice-crusted haddock and the sweet, roasted vegetables—a harmony of textures and flavors that’s sure to impress.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes to the vegetables before roasting.

Pan Fried Haddock with a Honey Mustard Glaze

Looking for a quick yet impressive seafood dish? This Pan Fried Haddock with a Honey Mustard Glaze combines sweet and tangy flavors in a dish that’s ready in under 30 minutes.

Ingredients

• 4 haddock fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Season the haddock fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the haddock fillets. Cook for 4-5 minutes on each side until the fish is golden and flakes easily with a fork.
3. While the fish cooks, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, and 1 tablespoon lemon juice in a small bowl.
4. Reduce the heat to low. Pour the honey mustard glaze over the cooked haddock fillets, turning to coat evenly. Let simmer for 1 minute to allow the flavors to meld.
5. Sprinkle with 1 tablespoon chopped fresh parsley before serving.

The magic of this dish lies in the glaze’s perfect balance of sweetness and tang, which elevates the mild haddock without overpowering it.

Tip: For an extra crispy exterior, pat the haddock fillets dry with paper towels before seasoning and cooking.

Pan Fried Haddock with a Panko Crust

Looking for a crispy, golden haddock that’s perfectly tender inside? This Pan Fried Haddock with a Panko Crust is your weeknight dinner hero.

Ingredients

• 4 haddock fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• Lemon wedges, for serving

Instructions

1. In a shallow dish, mix together the panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
2. Place the flour in another shallow dish and the beaten eggs in a third.
3. Dredge each haddock fillet in the flour, shaking off excess. Dip into the eggs, then coat with the panko mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the haddock fillets. Cook for 3-4 minutes per side, until the crust is golden brown and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The panko crust gives this haddock an irresistible crunch, while keeping the fish moist and flaky. It’s a simple technique that delivers restaurant-quality results at home.

Tip: For an extra crispy crust, let the breaded fillets sit on a wire rack for 5 minutes before frying.

Pan Fried Haddock with a Lemon Herb Butter

Nothing beats the simplicity and elegance of pan-fried haddock, especially when it’s topped with a vibrant lemon herb butter that melts beautifully over the flaky fish.

Ingredients

• 2 haddock fillets (about 6 oz each)
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Pat the haddock fillets dry with paper towels. In a shallow dish, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper. Lightly coat each fillet in the flour mixture, shaking off any excess.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the haddock fillets. Cook for 3-4 minutes per side, until golden brown and the fish flakes easily with a fork.
3. While the fish cooks, prepare the lemon herb butter. In a small bowl, combine the remaining 1 tbsp butter, 2 tbsp parsley, 1 tbsp dill, 1 tbsp lemon juice, and 1 tsp lemon zest. Mix until well blended.
4. Once the haddock is cooked, remove from the skillet and plate immediately. Top each fillet with a generous dollop of the lemon herb butter, allowing it to melt over the warm fish.

The magic of this dish lies in the contrast between the crispy, golden exterior of the haddock and the bright, herbaceous butter that adds a burst of freshness with every bite.

Tip: For an extra crispy crust, let the floured haddock sit for a few minutes before frying to allow the coating to adhere better.

Pan Fried Haddock with a Tomato Basil Relish

This Pan Fried Haddock with a Tomato Basil Relish is a light, flavorful dish that brings a touch of elegance to your weeknight dinner table without any fuss.

Ingredients

• 4 haddock fillets (about 6 oz each)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 clove garlic, minced

Instructions

1. Season the haddock fillets with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the haddock fillets and cook for 3-4 minutes per side, until golden and flaky.
3. While the haddock cooks, combine the cherry tomatoes, 1/4 cup fresh basil, 1 tbsp balsamic vinegar, 1 tsp honey, and 1 clove garlic in a bowl to make the relish.
4. Serve the haddock hot, topped with the tomato basil relish.

The contrast between the crispy haddock and the fresh, tangy relish makes this dish a standout. It’s a perfect example of how simple ingredients can create something truly special.

Tip: For an extra crispy exterior, pat the haddock fillets dry with a paper towel before seasoning and cooking.

Conclusion

We hope this roundup of 18 crispy pan-fried haddock recipes inspires your next kitchen adventure! Each dish promises a delicious twist on this classic favorite, perfect for home cooks across North America. Don’t forget to try them out, share your top picks in the comments, and pin your favorites on Pinterest. Happy cooking!

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