How to Perfectly Prepare a Classic New England Style Haddock: A Koji Cooks Recipe

The classic dish of lightly breaded fish served with tartar sauce, potatoes, and a straightforward vegetable is truly a staple. We're adding a twist with wasabi ketchup! Check out Koji Cooks' Soups, Salads & Sides category for potato and vegetable recipes.

NEW ENGLAND HADDOCK PLATE - Recipe (serves 4)

4 haddock fillets 4-6 ounces each

sea salt and fresh cracked black pepper

2 tablespoons of flour

1 egg mixed with 2 tablespoons of cream or milk.

1/2 cup seasoned panko

2 tablespoons of vegetable oil

METHOD - Refer to photos for steps

Generously season the haddock with salt and pepper. Place the flour, egg and cream, and panko in three separate dishes. First, dust the haddock with flour, then dip and coat it with the egg mixture, and finally coat it with panko. Set it aside on a plate near the stove. Heat a large skillet over medium heat, and when hot, add the olive oil. Place the fish in the skillet and cook for 4 minutes on each side or until golden brown. Remove from the skillet and place on a foil-lined baking pan. This can be prepared in advance and finished in a 350-degree oven for about 10 minutes or until thoroughly heated. Serve with tartar sauce and wasabi ketchup; both recipes follow.

TARTER SAUCE

1/3 cup mayonnaise

1 tablespoon chopped flat leaf parsley

1 tablespoon sweet pickle relish

2 teaspoons capers

1/8 teaspoon celery salt

sea salt & fresh cracked black pepper

METHOD

Mix together in a small bowl.

WASABI KETCHUP

1/2 cup ketchup

2 teaspoons prepared wasabi