Guys! This is an exciting post for me…it’s my very first one where fish takes the stage. I ditched eating meat a few years ago, but have kept fish in my diet for a meal or two a week. I can get locally caught fish so easily being a Nova Scotian, and of that I take full advantage. Both farmer’s markets that I frequent have personable, well-stocked fish mongers that I am so grateful for!

Last Saturday, I hit up The Fish Shop at the Halifax Seaport Market and grabbed a pound of fresh, line-caught haddock. It can be really friggin hard to figure out what types of fish and fishing methods are considered the most sustainable, and I often refer to the SeaChoice website and search the type of fish I want, so I know what to look/ask for. Don’t I seem like a smart cookie? Well if that were the case then I wouldn’t be watching a couple of whackjobs on TLC talk about their thousands of Cabbage Patch Kids. Jesus. What is wrong with people! And yet I don’t change the channel.

Okay, back on to the fish. This is one of my favourite go-to ways of preparing haddock, cod, tilapia, even salmon would be yummy like this although I’ve never tried it. These crispy fillets are so good just on their own, or in a wrap/pita/sandwich with some crunchy lettuce and a little smear of lemon aioli. I’m on a countdown to a Florida vacation so I left the bread and oh-so-sexy aioli out of the picture tonight. I enjoyed it with a side of wholewheat couscous and bok choy….it was uber satisfying!

Don’t be intimidated or thrown off by the amount of prep involved, it really takes only minutes to get this on the stove and maybe 15 minutes start to finish! And completely worth the dishes. Okay, now the crazies are giving their dolls individual voices and building jungle gyms for them…I’m going to start throwing my dinner dishes at the TV so it’s time to wrap this up.

Crispy Pan-Fried Haddock

Yield: 2


  • 1/2 flour
  • 1 egg white
  • 3/4 cup bread crumbs
  • 1 tbsp italian spice mix
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast (optional)
  • 2 servings haddock, or any mild fish
  • 1 tbsp butter or oil

Heat up a frying pan over medium/high heat and melt butter or oil until sizzling, but not burning. Line up three shallow bowls or rimmed plates. On the first one, put the flour, second, the egg white, and third, with the breadcrumbs and spices.

Dredge the fish portions through flour, then egg, then breadcrumb mixture, making sure to get good and coated! Drop them on to the frying pan and cook for about 4-6 minutes per side, until crispy and browned and your fish is flaky. Serve alongside a fresh green salad, sweet potato fries, or on a freshly toasted bun with a good dollop of tartar!

2 comments to “Crispy Pan-Fried Haddock”

  1. Kathy says:

    There you go again posting every day!!! But totally random…I also had haddock tonight from The Fish Shop! We did it en papillote with lemon, garlic, and onions with sides of apple carrot salad and kale chips.

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