My Mom and Aunt Joan made this.\u00a0 It was my child-hood favorite.<\/p>\n
Use other white fish if you have to, but there\u2019s really no substitute for haddock. I use cod now, haddock isn’t often available in San Diego or Colorado.\u00a0 Use two hands for dipping and breading fish, a dry hand and a wet hand. This will keep the mess down a little. Use regular or Panko breadcrumbs as desired.<\/p>\n
Preheat oven to 500 \u2013 525\u00b0F. While hotter is better, you can reduce the temperature to as little as 425\u00b0F, but it will take longer. We do this to bake fries<\/strong> in the same pan.<\/p>\n Cut fish<\/strong> into serving portions.<\/p>\n To prepare pan in the original way, put it in the oven for 5 minutes to get it hot. Remove and drop a small chunk of butter<\/strong> on the pan and swirl it around to coat pan. You can use a little cooking spray<\/strong> if you\u2019d prefer, but you sacrifice some flavor.<\/p>\n Set up a standard breading<\/strong> station or use plastic bags for the dry ingredients.<\/strong><\/p>\n Place flour<\/strong> in another shallow bowl or bag. Season with \u00bc tsp salt<\/strong> and a few grinds of pepper.<\/strong> Mix.<\/p>\n In a shallow bowl, beat egg<\/strong> and milk<\/strong> lightly. Season with pinch of salt<\/strong> and a couple of grinds of pepper.<\/strong><\/p>\n Place breadcrumbs<\/strong> in another bowl or bag and mix with \u00bd tsp salt<\/strong> and pepper<\/strong> to taste.<\/p>\n Dip or shake fish<\/strong> in flour<\/strong> on both sides. Shake off excess.<\/p>\n Place floured fish<\/strong> in egg mixture<\/strong> with dry hand. Turn to coat with the wet hand. Lift and drain excess.<\/p>\n Place or shake fish<\/strong> in breadcrumb mixture<\/strong> and coat well on both sides with dry hand. Put coated fish<\/strong> on prepared sheet pan. Thin tail<\/strong> pieces may be folded to make them the same thickness as other pieces.<\/p>\n When all fish<\/strong> is on pan, dot fish<\/strong> with small pieces of butter<\/strong> (optional: sprinkle with paprika<\/strong> for color).<\/p>\n Bake on the top rack of oven for 10 to 15 minutes depending on thickness of fish<\/strong> and how well you want it cooked.<\/p>\n Serve with:<\/strong> Yield: 4 servings Constance Ann Lafayette Nowell My Mom and Aunt Joan made this.\u00a0 It was my child-hood favorite. Use other white fish if you have to, but there\u2019s really no substitute for haddock. I use cod now, haddock isn’t often available in San Diego or Colorado.\u00a0 Use two hands for dipping and breading fish, a dry hand and a wet hand. This will keep the mess down a little. Use regular or Panko breadcrumbs as desired. 1\u00bdlb boneless haddock…<\/p>\n
\nPrep:<\/strong><\/p>\n
\nTwo schools of thought on this.\u00a0 I prefer mashed potatoes<\/strong> and green beans.<\/strong>\u00a0 Gayle prefers fries<\/strong> and coleslaw,<\/strong> so we usually have fries<\/strong> and coleslaw.<\/strong>\u00a0 Either works, but the mash<\/strong> and beans<\/strong> is better, IMHO \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"