Tested till perfect Paddy's Pan-Fried Haddock

Paddy's Pan-Fried Haddock

There would be a local uproar if this simple but delicious fresh fish were not available at Paddy's & Rosie's.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe4 out of 5 based on 50 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbhaddock fillethaddock fillets
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupall-purpose flour
  • 1 1eggeggs
  • 1 tbsp 1tbsp10% cream
  • 2 tbsp 2tbspvegetable oil
  • 1 1lemonlemons, quartered
  • 1 pinch 1pinchpaprika
  • 2 tbsp 2tbspchopped fresh parsley
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Pat fillets dry; season with salt and pepper. Pour flour into shallow bowl. In separate shallow bowl, whisk egg with cream. In large nonstick skillet, heat oil over medium-high heat.

Using tongs, dip fillets into flour, gently shaking off excess; dip into egg mixture, letting excess drip off. Fry until golden and crisp on both sides and fish flakes easily when tested, about 8 minutes.

Squeeze lemon over top; sprinkle with paprika then parsley.

Nutritional Information Per serving: about

cal 207 pro 24g total fat 9g sat. fat 1g
carb 6g fibre 0 chol 113mg sodium 382mg

% RDI:

calcium 5 iron 13 vit A 5 vit C 13
folate 11
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