Parmesan Crusted Haddock | Easy Baked Haddock Recipe | Manttlement (2024)

FAQs

What is the best cooking technique for haddock? ›

Battered haddock is probably the most popular method, but try pan-frying or cooking en-papillote. To crisp the skin of haddock when pan-frying, place it skin-side down in a preheated pan for a majority of the cooking time, and only turn it over in the last minute to finish it off.

Poaching haddock in milk adds a sweetness to the flavour of the fish; you can enhance this flavour by adding aromatics such as black pepper, thyme, garlic and onion. For a more exotic flavour, try adding chilli and ginger or even a spoon of curry powder.

Bake the haddock at 350 F degrees on the top rack of the oven, roughly for 20 to 25 minutes–until fish flakes easily.

You'll know the haddock is done when the internal temperature reaches 145 degrees F.

Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.

Cod has a more mild, clean taste. Haddock is more flavorful and “fishy.” However, the difference between Cod and Haddock is more about shape and texture than taste. Cod fillets are thicker and firmer.

You don't need to rinse fish, chicken, pork, or any other meat before cooking. Not only does it not get rid of bacteria, it spreads bacteria (if water splashes from the sink in the process of rinsing). What kills bacteria much more effectively is cooking.

When fish is finished cooking, it will easily flake apart with a fork (more on that next) without any pushing or tugging. The fish will firm up as it cooks.

Poaching the fish in milk adds a rich flavor and creates a creamy poaching liquid that you can spoon over the cooked fish. All you need is fish of your choice, whole milk, and a little salt. Then you can choose to poach the fish on the stove, in the oven, or even in the microwave.

Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod.

What is the best temperature to bake fish? ›

Baking Temperatures for Fish

Chefs recommend baking fish at between 350° Fahrenheit and 450° Fahrenheit.

You can use salted water, stock, coconut milk, milk etc. Cooking using this method retains the flavour of the fish and locks in the moisture. The key to poaching anything is to keep the simmer low.

You want to find pieces that don't show signs of discoloration or mold for dried or smoked haddock. The fish should be firm and not slimy. A “fishy” smell is expected, as is the scent of smoke in the case of smoked fish, but avoid it if it smells like it's spoiled or has a strong ammonia-like odor.

Haddock is at its peak during the winter and spring, between November and April, as the cold air makes the flesh firmer.

Best Oil to Fry Fish. Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

The best rig for general haddock fishing is a simple 2-hook rig keeping both baits fairly tight to the seabed.

The Level of Fat in the Fish – Leaner types of fish dry out more easily which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish (like tuna and salmon), on the other hand, are ideal for grilling and roasting.

Frying. Frying is probably the most popular method of cooking fish. Shallow frying: The fish should be seasoned and lightly coated with flour or crumb before frying to protect it and seal in the flavour. Use a mixture of oil and butter when frying and turn the fish only once during cooking, to avoid breaking up.