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OVEN FRIED HADDOCK FILLETS

January 8, 2012

Now that we are all on a sugar high…..

I do have other recipes to share besides cakes and cookies though those are my favorite subjects.  One does not live on sweets alone!!

This is a very simple recipe from my Mom.  I think I wrote it down while we were talking on the phone or at my parent’s house with our children because the paper is pretty sketchy and my hand writing is, well, I’ve seen better.

Don’t worry, the recipe is below!

I just made it last night for dinner and even my  son, who is not an enthusiastic fish eater ( though he tries), ate 2 pieces.  I served it with rice and sauteed baby spinach with garlic and olive oil.

The temperature might seem excessively high but I’ve made it many times and it works.  Just make sure you put the oven fan on!  The fish may look slightly burnt on top but don’t worry, believe me it’s delicious!

Happy Cooking from my kitchen to yours!

Oven Fried Haddock Fillets (from my Mom)

1 tablespoon salt

1 cup milk

3 Haddock fillets (or Scrod (my favorite) or Cod), about 1 pound

3/4 cup bread crumbs (these should be homemade, I will discuss further below)

1/4 cup shredded parmesan cheese

1/4 teaspoon thyme

1/4 cup butter, melted

Put middle oven rack into top position.  Preheat oven to 525 degrees.

Add salt to milk in a shallow dish (like a glass pie dish) and stir until pretty much dissolved.  In another shallow dish, put bread crumbs, cheese and thyme.  Stir with fork to combine.

Cut fillets into serving pieces.

Dip fillets first into milk and then into bread crumb mixture.

Arrange fish in greased baking dish and pat any remaining bread crumbs onto fish.  Pour melted butter over fish.

Bake on top rack of oven for about 12 minutes.  May need another minute or two depending on thickness of fish.  Test with a sharp knife or carving fork.  The fork or knife should easily go into the fish with no resistance.

This is what the filets look like before they go into the oven.  This is scrod.  I had a very thin piece which I dipped in the milk and dredged in the breadcrumb mixture and then folded in half when I put it into the baking dish.  This way it is the same approximate thickness as the other filets.

Out of the oven, it looks slightly burnt but no worries, it’s delicious as you can see below when served!

Yum!

My husband likes his with lemon and a ketchup/horseradish mixture.  I like mine as is.  Serve the way you like!

As for the breadcrumbs, please try to make your own.  It does make a difference.  If you have a cuisinart, it’s a cinch! Or if you have a blender, this works too.

White bread, any kind, rolls, sliced bread, whatever you have on hand.  Chopped pretty fine, and dried in the oven at 250 degrees,  for about 1 hour.  I put mine in the freezer for future use.

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