Pan-Fried Haddock

Haddock is a wonderful low-calorie fish. It is valued for its juicy white meat and minimal amount of bones. Perhaps the most popular dish is pan-fried haddock. In this recipe, we don't just fry the fish, but first dip it in egg, then in flour. This way we keep the meat juicy and give the pieces a more elegant look. Lemon and spices enhance its natural flavor.

Fish

2.2 lbs (haddock)

Lemon Juice

1.5 tbsp

Flour

1.5 cups

Eggs

2 pcs

Salt

to taste

Fish Spices

1.5-2 tsp

Vegetable Oil

for frying

To prepare pan-fried haddock, first prepare the fish. Gut it, remove the scales (if necessary), and take out all fins. Thoroughly wash it and dry with a paper towel. Cut the fish into equal pieces about 1.5-2 inches thick. Place in a bowl, drizzle with lemon juice, add spices, and gently mix. Let the fish marinate for 20-30 minutes.

In one container, slightly salt and mix the eggs, in another, pour the flour. Dip each piece of fish first in the egg, then in the flour on both sides. Place onto a well-heated skillet with oil.