Panko Crusted Baked Haddock Recipe

If you love fried fish but would rather not deal with the oil and hassle of frying, this delicious Baked Haddock with Crispy Panko Crust is the recipe for you. If you can't find haddock, other mild white fish such as cod and catfish also work well in this recipe.

Serve the fillets with lemon wedges or a homemade tartar sauce or tartar sauce and add baked fries or hash browns for a filling meal. For a lighter dinner, serve the fish fillets on a bed of arugula or with plain steamed vegetables. Or stuff the fillets into rolls with all the trimmings for a wonderful fish sandwich. So many possibilities!

Make it a one-pan meal

If you want to bring your veggies in And Making sure the fish doesn't stick to the pan, place the fillets on a single layer of vegetables, which you drizzle with oil and season with salt, pepper, and other spices of your choice. Make sure they're quick-cooking veggies like onions, zucchini, pencil-thin asparagus, or chopped kale. Thinly slice the onions and courgettes, no more than 3mm thick (slicing on a mandolin can help, but a nice sharp knife will do just fine).

What is haddock?

Haddock is a bottom-feeding, solid saltwater fish most closely comparable to cod. It has a more tender texture, less fat and a slightly stronger flavor than cod, but is still quite mild. Like cod, haddock is commonly used in baking, grilling, and frying due to its robust flakes. You can even put it in soups like fish soup and it will keep its shape.

How to buy delicious – and sustainable – haddock

When buying haddock, look for firm, white fillets with no blemishes. The fish should smell like the sea – not overtly “fishy”. Frozen haddock fillets are also great for this recipe. Whether you're using fresh or frozen fillets, try to choose fillets that are all roughly the same size and thickness so they cook at the same speed.

With sustainability in mind, Monterey Bay Aquarium's Seafood Watch recommends choosing US-caught haddock and looking for fish that are certified by the Marine Stewardship Council. A good sustainable substitute for haddock is wild-caught Pacific cod (also marketed as Alaskan cod), which would work great in this recipe.

recipe tips

• Prepare fillets for sandwiches: If you want to use the baked fillets for sandwiches, simply cut them into bun-sized portions before brushing them with the crumbs. Serve the fillets in toasted buns with potato chips or french fries.
• Use panko: Panko is a special brand of Japanese breadcrumbs and makes a wonderfully light and crunchy breading. If you prefer a finer coating, grind the panko crumbs a few times in a food processor or use regular breadcrumbs.
• Keep an eye on salt: This recipe calls for homemade Creole seasonings, but feel free to use your favorite store-bought variety. If the mixture you are using is very salty, omit or reduce additional salt when seasoning the fish.
• Oil the baking sheet: To ensure the fish doesn't stick to the baking sheet, grease the pan well with oil or cooking spray.
• Follow the 10 minute rule: If you are using a different type of fish with thicker fillets (e.g. catfish) and are unsure how long to cook the fillets, you can use the 10 minute rule. Measure each fillet at the thickest point, then bake for 10 minutes for each inch. So a fillet that measures 1 1/2 inches at the thickest point would be baked at 450 F for 15 minutes.
• Learn how to test doneness: To test the doneness of a piece of fish, insert a fork into the center of the thickest fillet. Turn and lift. The center fish should flake off easily and appear opaque. To be absolutely sure your fish is done, use an instant read thermometer, which should read 145 F at the thickest part of the fillet.