Imagine biting into a perfectly crispy, golden-brown haddock fillet, where the exterior crackles with each bite while the interior remains tender and flaky.
You’re about to discover ten different ways to achieve this seafood nirvana in your own kitchen.
From classic beer batters to gluten-free alternatives, these recipes transform humble haddock into restaurant-worthy dishes.
Whether you’re seeking bold Cajun heat or the tropical allure of coconut-crusted fillets, these tested techniques will elevate your fish fry game to professional standards.
Classic Beer-Battered Haddock With Herbed Tartar Sauce
This classic beer-battered haddock delivers the perfect crispy exterior while maintaining a flaky, tender fish inside.
Paired with a homemade herbed tartar sauce, this dish brings the authentic flavor of fish and chips right to your kitchen, minus the trip to the pub.
Ingredients:
- 1.5 pounds fresh haddock fillets, cut into 4-inch pieces
- 1.5 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1.5 cups non-alcoholic malt beverage or soda water
- 1 large egg, beaten
- Vegetable oil for frying
- 1 cup mayonnaise
- 2 tablespoons pickle relish
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Lemon wedges for serving
Instructions:
Step 1: Pat the haddock fillets dry with paper towels and season lightly with salt and pepper.
Place 1/2 cup of flour in a shallow dish and lightly coat each piece of fish, shaking off excess.
Place on a plate and refrigerate for 15 minutes.
Step 2: Meanwhile, prepare the herbed tartar sauce.
In a small bowl, combine mayonnaise, pickle relish, lemon juice, dill, parsley, garlic, and Dijon mustard.
Mix well, cover, and refrigerate until ready to serve.
Step 3: In a large bowl, whisk together the remaining 1 cup of flour, baking powder, salt, pepper, and paprika.
Make a well in the center and pour in the non-alcoholic malt beverage and beaten egg.
Whisk until smooth with the consistency of pancake batter.
Step 4: Heat oil in a deep heavy-bottomed pot or fryer to 350°F (175°C).
The oil should be about 3 inches deep.
Step 5: Working in batches, dip the floured fish pieces into the batter, allowing excess to drip off, then carefully lower into the hot oil.
Fry for 3-4 minutes per side until golden brown and crispy.
Step 6: Remove fish with a slotted spoon and transfer to a wire rack set over a baking sheet.
Keep warm in a 200°F (95°C) oven while cooking remaining batches.
Step 7: Serve immediately with the herbed tartar sauce and lemon wedges.
Nutrition:
- Calories: 420 per serving
- Protein: 28g
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 1g
- Sodium: 580mg
- Serving size: 1 piece of fish with 2 tablespoons sauce
Spicy Cajun Fried Haddock With Lemon Aioli
This crispy Cajun-spiced haddock delivers a perfect balance of heat and flavor, complemented by a cooling lemon aioli. The fish features a crackling exterior while maintaining a tender, flaky inside. This Gulf-inspired dish transforms ordinary haddock into a memorable meal that brings a taste of Southern cuisine to your dinner table.
Ingredients:
- 4 haddock fillets (about 6 oz each)
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup milk
- Vegetable oil for frying
For the Lemon Aioli:
- ½ cup mayonnaise
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- Zest of one lemon
- ¼ teaspoon salt
- Pinch of cayenne pepper
Instructions:
Step 1: Prepare the lemon aioli by combining mayonnaise, minced garlic, lemon juice, lemon zest, salt, and cayenne in a small bowl. Mix well, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
Step 2: Pat the haddock fillets dry with paper towels and season lightly with salt.
Step 3: Set up your breading station with three shallow dishes. In the first dish, combine 1 cup flour with half the Cajun seasoning, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
In the second dish, whisk together eggs and milk. In the third dish, combine the remaining flour and spices.
Step 4: Dredge each fillet in the first flour mixture, shaking off excess. Dip into egg mixture, allowing excess to drip off, then coat thoroughly with the second flour mixture, pressing gently to adhere.
Step 5: Heat vegetable oil in a large, deep skillet to 350°F (175°C). Use enough oil to reach about ½ inch depth.
Step 6: Carefully place coated fillets in hot oil and fry for 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Step 7: Transfer fried fish to a wire rack or paper towel-lined plate to drain excess oil.
Step 8: Serve immediately with lemon aioli on the side, accompanied by lemon wedges if desired.
Nutrition:
- Calories: 420 per serving
- Protein: 32g
- Fat: 24g
- Carbohydrates: 18g
- Sodium: 680mg
- Fiber: 1g
Coconut-Crusted Haddock With Mango Salsa
This tropical-inspired dish pairs flaky haddock fillets with a crispy coconut coating and fresh mango salsa. The sweetness of the coconut complements the mild flavor of the haddock, while the bright, zesty mango salsa adds a rejuvenating contrast to the crispy fish.
Ingredients:
- 4 haddock fillets (about 6 oz each)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Vegetable oil for frying
- 2 ripe mangoes, diced
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions:
Step 1: Prepare the mango salsa by combining the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
Step 2: Set up a breading station with three shallow dishes. In the first dish, place flour seasoned with salt and pepper. In the second dish, beat the eggs. In the third dish, combine the shredded coconut, panko breadcrumbs, garlic powder, and cayenne pepper (if using).
Step 3: Pat the haddock fillets dry with paper towels and season lightly with salt and pepper.
Step 4: Dredge each fillet in the seasoned flour, shaking off excess. Dip into beaten eggs, then press into the coconut-panko mixture, ensuring an even coating on both sides.
Step 5: Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
Step 6: Carefully place the coated fillets in the hot oil and cook for 3-4 minutes per side until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
Step 7: Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
Step 8: Serve the coconut-crusted haddock immediately with the mango salsa spooned over the top or on the side.
Nutrition:
- Calories: 420 per serving
- Protein: 32g
- Carbohydrates: 28g
- Fat: 21g
- Fiber: 4g
- Sugar: 12g
- Sodium: 520mg
Crispy Panko and Herb Haddock Fillets
These golden, crispy haddock fillets feature a delightful coating of panko breadcrumbs enhanced with fresh herbs.
Light and flaky on the inside while perfectly crunchy on the outside, this dish delivers restaurant-quality fish with minimal effort. The blend of herbs adds wonderful aromatics to the clean taste of haddock.
Ingredients:
- 4 haddock fillets (about 6 oz each)
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
Step 1: Pat the haddock fillets dry with paper towels and season lightly with salt and pepper on both sides.
Step 2: Prepare three shallow dishes for the breading station. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine panko breadcrumbs, parsley, dill, thyme, garlic powder, paprika, salt, and pepper.
Step 3: Dredge each fillet in flour, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, press into the panko herb mixture, ensuring even coating on all sides.
Step 4: Heat vegetable oil in a large skillet over medium-high heat. The oil should be about ¼ inch deep.
Step 5: Once the oil is hot (350°F), carefully place the coated fillets in the pan, working in batches if necessary to avoid overcrowding.
Step 6: Fry the fillets for 3-4 minutes per side until golden brown and crispy. The fish should flake easily when tested with a fork.
Step 7: Transfer to a paper towel-lined plate to drain excess oil.
Step 8: Serve immediately with lemon wedges for squeezing over the top.
Nutrition:
- Calories: 320 per serving
- Protein: 28g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 1g
- Sodium: 450mg
- Cholesterol: 145mg
Southern-Style Buttermilk Fried Haddock
This Southern-style buttermilk fried haddock delivers the perfect crunch with every bite. The fish is soaked in tangy buttermilk before being coated in a seasoned cornmeal-flour mixture, creating a golden, crispy crust while keeping the fish tender and moist inside.
Ingredients:
- 1½ pounds fresh haddock fillets, cut into 4-inch pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
Step 1: In a large bowl, mix buttermilk and hot sauce. Add the haddock fillets, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
Step 2: In a shallow dish, combine flour, cornmeal, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix thoroughly.
Step 3: Remove fish from buttermilk, allowing excess to drip off. Dredge each piece in the cornmeal mixture, pressing gently to guarantee coating adheres well.
Step 4: Heat vegetable oil in a large, heavy skillet or deep fryer to 350°F (175°C). The oil should be about 1-inch deep.
Step 5: Carefully place the coated fish into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy.
Step 6: Remove fish with a slotted spoon and place on a wire rack over a baking sheet or on paper towels to drain excess oil.
Step 7: Serve immediately with lemon wedges on the side.
Nutrition:
- Calories: 380 per serving
- Protein: 30g
- Carbohydrates: 28g
- Fat: 16g
- Fiber: 2g
- Sodium: 720mg
- Cholesterol: 85mg
Gluten-Free Almond Flour Fried Haddock
This delicious gluten-free almond flour fried haddock delivers the perfect crunch without traditional flour. The nutty coating creates a golden-brown crust that seals in the fish’s moisture while adding a subtle flavor that complements the delicate taste of haddock.
Ingredients:
- 1 lb fresh haddock fillets, cut into 4-5 pieces
- 1 1/2 cups almond flour
- 2 large eggs, beaten
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
Step 1: Pat the haddock fillets completely dry with paper towels. This guarantees the coating will stick properly.
Step 2: In a shallow bowl, mix almond flour, paprika, garlic powder, onion powder, dried parsley, salt, black pepper, and cayenne pepper (if using).
Step 3: Beat the eggs in a separate shallow bowl.
Step 4: Dip each haddock piece into the beaten eggs, guaranteeing it’s fully coated.
Step 5: Transfer the egg-coated fish to the almond flour mixture, pressing gently to adhere the coating all over.
Step 6: Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).
Step 7: Carefully place the coated fillets in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and crispy.
Step 8: Transfer to a paper towel-lined plate to absorb excess oil.
Step 9: Serve immediately with lemon wedges for squeezing over the top.
Nutrition:
- Calories: 320 per serving
- Protein: 28g
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 3g
- Sodium: 380mg
- Cholesterol: 145mg
Honey-Mustard Cornmeal Crusted Haddock
This crispy fried haddock recipe combines the sweetness of honey with tangy mustard and crunchy cornmeal coating to create a delicious seafood dish that’s perfect for weeknight dinners or special occasions.
The golden-brown exterior seals in the haddock’s natural moisture, resulting in flaky, tender fish with every bite.
Ingredients:
- 4 haddock fillets (about 6 ounces each)
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
Step 1: Pat the haddock fillets dry with paper towels and set aside.
Step 2: In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Step 3: In another shallow dish, whisk together eggs, honey, Dijon mustard, and whole grain mustard until smooth.
Step 4: Dip each haddock fillet into the honey-mustard mixture, making sure it’s completely coated.
Step 5: Immediately dredge the coated fillets in the cornmeal mixture, pressing gently to make certain the coating adheres well. Shake off any excess.
Step 6: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Step 7: Carefully place the crusted fillets in the hot oil, cooking in batches if necessary to avoid overcrowding.
Step 8: Fry for 3-4 minutes per side until golden brown and the fish flakes easily with a fork.
Step 9: Transfer to a paper towel-lined plate to drain excess oil.
Step 10: Serve immediately with lemon wedges for squeezing over the fish.
Nutrition:
- Calories: 420 per serving
- Protein: 28g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 3g
- Sodium: 680mg
- Cholesterol: 155mg
Air Fryer Crispy Haddock With Garlic Butter Drizzle
This air-fried haddock delivers all the crunch of traditional deep-fried fish without the excess oil. The flaky white fish gets coated in a seasoned breadcrumb mixture before being air-fried to golden perfection, then finished with a rich garlic butter drizzle that infuses each bite with flavor.
Ready in under 20 minutes, it’s a quick and delicious weeknight dinner option.
Ingredients:
- 1 pound haddock fillets, cut into 4 portions
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil, plus more for spraying
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 large eggs, beaten
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions:
Step 1: Preheat your air fryer to 390°F (200°C) for 3 minutes.
Step 2: Pat the haddock fillets dry with paper towels and season with salt and pepper on both sides.
Step 3: In a shallow bowl, combine the panko breadcrumbs, 2 tablespoons olive oil, paprika, garlic powder, onion powder, dried thyme, and cayenne pepper if using. Mix well to guarantee the breadcrumbs are coated with oil.
Step 4: Set up a breading station: place the beaten eggs in one bowl and the seasoned breadcrumb mixture in another.
Step 5: Dip each fillet into the beaten eggs, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Step 6: Lightly spray the air fryer basket with olive oil. Place the breaded fillets in the basket in a single layer, ensuring they don’t overlap. Spray the tops lightly with olive oil.
Step 7: Cook for 10-12 minutes until golden brown and crispy, carefully flipping halfway through cooking time.
Step 8: While the fish cooks, prepare the garlic butter drizzle. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Step 9: Remove from heat and stir in the lemon juice and chopped parsley.
Step 10: Transfer the crispy haddock to serving plates, drizzle with the garlic butter sauce, and serve immediately with lemon wedges.
Nutrition: (per serving)
- Calories: 315
- Protein: 28g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 380mg
- Cholesterol: 150mg
Curry-Spiced Chickpea Battered Haddock
This crispy curry-spiced haddock transforms the classic fish fry with an aromatic chickpea batter that creates an exceptionally crunchy exterior while keeping the fish moist and tender.
The earthy chickpea flour combined with warm curry spices elevates this dish into something truly special that pairs beautifully with cooling yogurt sauce or a squeeze of fresh lemon.
Ingredients:
- 4 haddock fillets (about 6 oz each), skin removed
- 1 cup chickpea flour (gram flour)
- 1/4 cup cornstarch
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 cup cold sparkling water
- 1 tablespoon lemon juice
- Vegetable oil for frying
- Fresh cilantro and lemon wedges for serving
Instructions:
Step 1: Pat the haddock fillets dry with paper towels. Season lightly with salt and pepper and set aside.
Step 2: In a large bowl, whisk together the chickpea flour, cornstarch, curry powder, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper.
Step 3: Add the minced garlic and grated ginger to the dry ingredients and mix well.
Step 4: Gradually whisk in the cold sparkling water and lemon juice until you have a smooth batter with the consistency of pancake batter. Let the batter rest for 15 minutes.
Step 5: Heat about 1 inch of vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C).
Step 6: Dip each haddock fillet in the chickpea batter, ensuring it’s completely coated, allowing excess batter to drip off.
Step 7: Carefully lower the battered fish into the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Step 8: Remove the fried fish and place on a wire rack lined with paper towels to drain excess oil.
Step 9: Serve immediately, garnished with fresh cilantro and lemon wedges.
Nutrition:
- Calories: 320 per serving
- Protein: 28g
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 5g
- Sodium: 680mg
- Cholesterol: 74mg
Lemon-Pepper Parmesan Crusted Haddock Fingers
These crispy lemon-pepper Parmesan haddock fingers are a delightful twist on traditional fish sticks. The bright citrus flavor combined with the sharp Parmesan and black pepper creates a perfectly seasoned crust that’s golden and crunchy on the outside while keeping the fish tender and moist on the inside.
Ingredients:
- 1½ pounds fresh haddock fillets, cut into 1-inch strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon water
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon zest
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- Vegetable oil for frying
- Fresh lemon wedges for serving
Instructions:
Step 1: Pat the haddock strips dry with paper towels to remove excess moisture. This helps the coating adhere better and creates a crispier result.
Step 2: Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and water. In the third dish, combine the Panko breadcrumbs, Parmesan cheese, lemon zest, black pepper, garlic powder, salt, and cayenne pepper if using.
Step 3: Dredge each haddock strip first in the flour, shaking off any excess. Then dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
Step 4: Place the breaded fish fingers on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes to help the coating set.
Step 5: Heat about ½ inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
Step 6: Working in batches to avoid overcrowding, fry the haddock fingers for 2-3 minutes per side until golden brown and the fish flakes easily with a fork.
Step 7: Transfer the fried haddock fingers to a plate lined with paper towels to drain excess oil. Season with a little extra salt while still hot if desired.
Step 8: Serve immediately with fresh lemon wedges and your favorite dipping sauce.
Nutrition:
- Calories: 325 per serving
- Protein: 28g
- Carbohydrates: 18g
- Fat: 16g
- Fiber: 1g
- Sodium: 420mg
- Serving size: 4 fingers (about 6 oz)
Final Thoughts
These ten crispy haddock recipes aren’t just delicious—they’re versatile kitchen staples you’ll return to again and again.
Did you know that haddock consumption has increased by 27% over the past five years as home cooks discover its mild flavor and perfect frying qualities?
Whether you’re coating with panko for maximum crunch or experimenting with chickpea batter for nutty depth, you’re now equipped to elevate this underrated white fish to star status.
