Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, is one of the most popular fish used in British fish and chips.
Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn chalky (nearly opaque).
Honestly, you can make Pan Fried Fish can be so easy.. I just wanted a nice and easy breakfast, I took a fillet, mixed a tbsp. of herb and garlic spices with a tbsp of corn flour and dipped the fish into it and then into a med-hot pan with a bit of my home raised and processed pork fat heated up ahead in it.. Allow the fish to fry till it will slide easy and flip and for me, I like to flatten it at that point and let it crisp up on the other side..
End Result, a perfectly cooked crispy bits, soft sweet and flavourful flesh to be used as is or in this case placed on a toasted English Muffin. Always fully cook your fish.. please no under-cooked fish on your plate.
I love to make this and then coarsely chop it up and put it over leftover rice made with a veggie broth.
I picked up five kinds of fish and seafood to do a few recipes with, there will be some traditional, some very basic and some a bit more work, I have a friend who ice fishes so I am hoping to get to show local whole as well, but for sure once normal fishing season starts. I want to bring in a lot more fish recipes to the blog this year, hubby is going to be traveling up to the north and I am very hopeful a big old chest of frozen char will find its way back down to the farm and we will cure some, smoke some, and can a lot more for our use.
My mom eats a good amount of fish and I would ideally like to keep it local, and Canadian as much as possible. I also enjoy fish but as hubby does not, I tend to have it mainly at lunch time or breakfast 🙂