Haddock are excellent candidates for pan-frying, their firm yet delicate flesh cooking to an irresistibly soft, silky texture. Whether you choose to bread haddock and pan-fry it in hot oil or gently saute in butter with fresh herbs, haddock fillets cook quickly so you can expect to have dinner ready in just minutes.
Haddock Prepared By Pan
A general rule for pan-frying fish is to measure the flesh at its thickest point and cook 8 to 10 minutes per inch, 4 to 5 minutes per half-inch. Cooking times are the same regardless if the fish is fried in oil or sauteed in butter. Cooked fish are opaque in appearance with milky white juices and flake easily with a fork when done. An instant-read thermometer can also be used to determine doneness. Simply insert the thermometer into the thickest part of the fillet and when it reads 145 degrees Fahrenheit, it’s done.
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References
- Fish Without A Doubt: The Cook’s Essential Companion; Rick Moonen and Roy Finamore
- Food Lover’s Companion: Sharon Tyler Herbst and Ron Herbst
- UDSA: Safe Minimum Internal Temperature Chart
Writer Bio
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.
Photo Credits
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