Description
This Crispy Baked Haddock recipe features flaky white fish coated in a golden, seasoned breadcrumb crust. It’s a healthier alternative to fried fish, with all the satisfying crunch and flavor.
Ingredients
Units
Scale
- 4 haddock fillets (about 6 oz each)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- Cooking spray or olive oil for brushing
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Pat the haddock fillets dry and season both sides with salt and pepper.
- Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with a mixture of panko, Parmesan, garlic powder, and paprika.
- Dredge each fillet in flour, then dip in egg, and coat with the breadcrumb mixture. Press lightly to adhere.
- Place the coated fillets on the prepared baking sheet. Lightly spray or brush the tops with olive oil.
- Bake for 15–18 minutes, or until the coating is golden and crispy and the fish flakes easily with a fork.
- Serve immediately with lemon wedges.
Notes
- Panko breadcrumbs provide the crispiest texture—avoid regular breadcrumbs for best results.
- For added flavor, mix fresh herbs or lemon zest into the breadcrumb mixture.
- This recipe works well with cod or pollock as a substitute for haddock.
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 1g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg