Does anyone know a basic recipe for baked haddock with a breadcrumb topping?

Question

Nothing fancy, just something simple. It is my first attempt at baking haddock and I do like it with a buttery breadcrumb flavor. Having a hard time finding such a simple recipe though.

Answer 1

PANKO JAPANEESE BREAD CRUMS, brush fish with butter,add panco, bake. great for shrimp, oynun rings, anything that calls for breading.

Answer 2

All you need to do is get some Ritz crackers and crush them up really fine. Soak the haddock in milk or use beaten eggs to dip it in and then roll in cracker crumbs.

Answer 3

I just made this recipe with cod and it was easy and very tasty. The homemade bread crumbs really made this dish. I hope you will try it.

Crunchy Oven Fried Fish

To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges.

INGREDIENTS

4   large slices  white sandwich bread , torn into 1-inch pieces

2   tablespoons  unsalted butter , melted

Table salt and ground black pepper

2   tablespoons  minced fresh parsley leaves  

1   small  shallot , minced (about 2 tablespoons)

1/4   cup plus 5 tablespoons  unbleached all-purpose flour

2   large eggs

2   teaspoons  prepared horseradish (optional)

3   tablespoons  mayonnaise

1/2   teaspoon  paprika

1/4   teaspoon  cayenne pepper (optional)

1 1/4   pounds  skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)

Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.

2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.

3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.

4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

Answer 4

Massage fish with a little lemonjuice to take down the fishiness a little melt butter with a clove of minced fresh garlic and massage that on fish.I like to use town house butter crackers. Use a rolling pin and a large ziplock bag and crush them fine. Melt butter in a frying pan and toast the crumbs some make sure you keep them moving so they don'tburn. When they get a little color sprinkle them over the fish that you've prepared in bakingpan. Same fry pan melt a little more butter and toast sliced almonds the same way as the crumbs. When they get a little color sprinkle them over cracker crumbs and bake 350 for 20 minutes. Less if its thinner fish.