Haddock Milanese
Haddock Milanese
Serves 4
Ingredients
4 Small Haddock Fillets or another type of thin white fish
¾ Tsp Coarse Kosher Salt, divided
¾ Tsp Black Pepper, divided
½ Tsp Onion Powder
½ Tsp Garlic Powder
2 Eggs, large
3 Tbsp Whole Milk
½ Tsp Hot Sauce, preferred Franks
⅓ c Flour
1 c Breadcrumbs
¼ c Parmesan Cheese, grated
2 Tbsp Parsley, chopped
½ c Grapeseed or Vegetable Oil
Flaky Sea Salt
Directions
In a ramekin or small bowl, mix the garlic powder, onion powder, ½ tsp salt and ½ tsp pepper, set aside.
Place the haddock fillets on a large cutting board, sprinkle both sides with the garlic and onion powder mixture. You will not use it all, add the leftover to the breadcrumbs.
Set up three dishes:
Add the flour, ¼ tsp salt and ¼ tsp black pepper to one dish.
Mix the eggs, milk and hot sauce in the second dish.
Mix breadcrumbs, parmesan cheese, parsley and leftover spice mixture in the third dish.
Dredge the fillets carefully in the flour mixture, then egg mixture and then into the breadcrumbs; pressing to adhere.
Add each of the fillets to a plate lined with parchment or wax paper until you’re ready to start cooking.
In a large cast iron skillet, heat up the oil over medium heat. Once the oil is shimmering, add the fillets in batches, two at a time. Cook about 2-3 minutes on each side or until golden brown on each side (it depends on the thickness of the fish) then transfer to a new plate lined with paper towels and add a pinch of flaky sea salt over each piece. Repeat and cook the other two pieces of breaded haddock. While you are cooking the rest of the haddock, cover the cooked pieces loosely with foil.
Serve on top of your favorite salad (mine is arugula drizzled with a little extra virgin olive oil and balsamic glaze).
Do ahead tip:
You can dredge the fillets ahead of time and lay them between layers of wax paper/parchment paper and keep in the refrigerator until you are ready to cook them.
