Haddock Meuniere

 

 

The key is soaking the fish in milk. Don't skip this step!

1.5 pounds haddock (skin removed)

milk (any kind, including buttermilk) - enough to cover fish

3/4 cup flour

salt, pepper and any seasoning you like on the fish (I use something spicy like blackened seasoning)

2-4 Tbsp butter

fresh lemon juice

chopped fresh parsley

 

Place fish in a shallow dish and pour milk over them to cover. Soak for 5 to 20 minutes, but no longer than 20 minutes.

 

Mix flour and seasoning in a shallow pie pan or on a plate.

 

Melt butter in a frying pan and have it ready to go as you prepare the fish.

 

Dry off each fish filet with paper towel - working one filet at a time. Place fish in flour and coat until all fish is covered with flour. Then place in the frying pan with melted butter. Work quickly to repeat this with all fish fillets. Add extra seasoning on fish as desired.

 

Cook about 2 minutes and flip fish and when second side is golden brown, check to make sure fish is done (I use an instant read thermometer). Fish should be at least 145 degrees and flake easily.

 

Butter should begin to brown -- add additional butter as desired (butter should smell a bit nutty). Pour about 1 Tbsp of lemon juice over the fish and remove from pan, pouring butter on top.

 

Garnish with fresh parsley and serve immediately.

 

The fish will be tender, moist and flaky and should not taste fishy at all! Fast, easy and currently my favorite way to prepare white fish.

 

Serve with rice and fresh green beans, or other favorite sides.