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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 207 |
| pro | 24 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 113 mg |
| sodium | 382 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 5% |
| vit C | 13% |
| folate | 11% |
-
1 lb (500 g) haddock fillets
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) all-purpose flour
1 egg
1 tbsp (15 mL) 10% cream
2 tbsp (25 mL) vegetable oil
1 lemon, quartered
Pinch paprika
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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.
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