Panfried Haddock Recipe
dredged haddock, duck fat fingerling potatoes, remoulade, slaw, seared lemon
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Ingredients
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For the Panfried Haddock
For the Duck Fat Fingerling Potatoes
For the Remoulade
For the Slaw
For the Seared Lemon
Method
Preparing the Duck Fat Fingerling Potatoes
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss fingerling potatoes with duck fat, salt, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until golden and crisp.
Making the Remoulade
Combine Ingredients
In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, and salt. Adjust seasoning to taste.
Preparing the Slaw
Mix the Slaw
In a large bowl, combine shredded cabbage and grated carrot. In a separate small bowl, whisk apple cider vinegar, olive oil, salt, and pepper. Pour the dressing over the slaw and toss to combine.
Cooking the Panfried Haddock
Dredge and Cook
Season the haddock fillets with salt and pepper. Dredge each fillet in flour, shaking off the excess. In a large skillet, heat duck fat over medium-high heat. Cook the fillets for about 3-4 minutes on each side until golden brown and cooked through.
Searing the Lemon
Sear the Lemon
In the same skillet, place halved lemons cut side down and sear for 2-3 minutes until caramelized.