I’m not a fan of seafood. The most I have ever been able to stand is fried clam strips or fried fish sticks smothered in ketchup.
I really had to start watching my diet 8 years ago, eliminating soy and attempting to follow a migraineur/low-tyramine diet. I am NOT perfect, but one of the things I cut out completely was MSG in all its forms. … leaving me with no fish sticks to eat.
Fast forward to this year and more cooking from scratch thanks to the homemaking. Fair warning – grease splatters happen and you will probably get cornmeal everywhere. It’s like sand 😂 getting up to no good in your kitchen cracks.
- Apron!! For the splatters!
- Haddock – I buy the Icelandic brand. I defrost a bar of it in a gallon Ziploc bag overnight (on a plate).
- Equal parts flour and corn meal (about 1/2 c each, per block of fish)
- Black pepper, paprika, onion powder, garlic powder (1/4 tsp each)
- Sea salt to sprinkle AFTER frying
- About 6-8 Tbsp canola oil (just to coat pan) plus 1 Tbsp butter
- Put on apron. Get out a wide pot with lid. Get out all ingredients. Set up a “draining pan”- I use a cookie sheet lined with foil, then with paper towels on top.
- Mix flour, cornmeal, and spices.
- Cut haddock into 1 inch pieces (I use kitchen shears) and coat in flour mixture.
- Put oil and butter in pan. With lid on, slowly heat to medium. You don’t want your fish to burn, so you may need to turn it down while cooking.
- Once butter has melted, put fish in pan, spacing pieces an inch apart. Put lid on top.
- Rotate frequently. Fish coating will turn crispy and golden; insides will plump up and be white & flaky.
- Salt while draining.
NOTE: if you are making a lot, you can keep them in the oven on a low temp (make sure to REMOVE the paper towels FIRST!!!).
This recipe can easily be made gluten free using gluten free flour and corn meal.