Cooking spray, or oil, for the baking sheet
4 (6-ounce) haddock fillets, defrosted if frozen
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup all-purpose flour
1 1/2 cups panko breadcrumbs
3 tablespoons finely chopped fresh parsley
2 large eggs
3 tablespoons mayonnaise
1 1/2 teaspoons Creole seasoning, or a similar seasoning salt blend
Lemon wedges, for serving
1) Gather the ingredients.
2) Preheat the oven to 425 F / 220 C / Gas Mark 7. Line a rimmed baking
sheet with foil. Spray the foil with nonstick cooking spray or brush
lightly with oil.
3) Lightly sprinkle the fish fillets all over with salt and pepper. Keep in
mind that if your Creole seasoning (or other seasoning blend) is quite
salty already, you can skip or reduce the salt in this step. You can
always salt at the end if needed.
4) Put the flour in a wide, shallow bowl. Combine the panko crumbs and
parsley in another wide, shallow bowl. In a third bowl, whisk the eggs
with the mayonnaise and Creole seasoning. You will have to whisk for a
minute or two to ensure the mayonnaise doesn't leave clumps.
5) Dip a fillet in the flour, coating thoroughly.
6) Then dip the fillet in the egg mixture, turning to coat both sides.
7) Next, roll the fillet in the panko crumb mixture, pressing lightly to
help crumbs adhere to the fish. Repeat with the remaining fillets.
8) Arrange the fish in the prepared baking pan. For pieces with a long,
thin "tail," tuck the thin parts under the fillet. They should be
uniform in thickness so they will cook evenly.
9) Bake the fish for about 18 to 22 minutes, or until it is cooked through
and flakes easily with a fork. The baking time depends on thickness, so
adjust for very thin or thick fillets.
10) Serve with lemon wedges, along with the seafood sauce of your choice. Enjoy.
Recipe courtesy of Diana Rattray