Pan Fried Haddock & Tomato, Olives & Capers | Greedy Gourmet

Question 1

What does haddock taste like?

Accepted Answer

Not quite as meaty as cod or halibut, haddock has a mildly sweet taste with fine flakes and a tender texture. It’s ideal for those who don’t like the overpowering fishy flavor of other types of fish.

When it comes to pan frying fish, haddock is ideal. It only needs a few minutes on each side, so as not to ruin that delicious, delicate flavor.

Question 2

When should you season fish?

Accepted Answer

As with meat, it’s always best to season fish before you cook it. This way, the flavor of the seasoning will be locked in when your fish starts to cook.

You should season your fish just before you add it to the pan. If you season it too far in advance, the proteins in the fish will start to break down and the moisture from the fish will be drawn out. This means your fish fillet could end up dry.

Question 3

Can you fry fish without batter?

Accepted Answer

Of course! While deep frying fish in batter is absolutely delicious – and when served with chips, a huge part of British cuisine – it’s by no means the only way to fry fish.

Frying without batter is easy! You just need to season with salt and pepper, fry for a few minutes each side on a medium heat and voila!

For this recipe, I take simple pan fried haddock to the next level, with a sauce that will make your taste buds tingle.

Question 4

Should you use wine with pan fried fish fillets?

Accepted Answer

When cooking fish, adding wine is a great way to intensify and enhance the flavor of the dish.

When added correctly, it will bring out the natural aroma of the ingredients in the pan. The key is to add the wine near the beginning of the cooking process. You want the pan hot enough so that the alcohol evaporates, leaving only the flavor behind.

Be sure not to add wine too late. You’ll be left with a strong, boozy aftertaste that will ruin the delicate flavors of your dish.

White wine works especially well with pan fried haddock. Haddock has a mild, delicate sweet flavor, perfect for light bodied white wines.

Question 5

Can you fry frozen fish?

Accepted Answer

It’s best to use fresh fish for this recipe. Fresh fish always has a better flavor and texture and is the best way to go with any kind of fried fish recipe.

You can use frozen fish fillets, but you’ll need to defrost them first. To defrost frozen haddock fillets, leave them to thaw in the refrigerator overnight. Then, before cooking, pat them dry with a paper towel to remove any excess moisture.

If you try to pan fry frozen fillets, you won’t be able to get that slightly crispy texture on the outside of your fish.

Instead, because of the amount of water that will be released from the fish, you’ll end up with steamed fish fillets. Nice, but not right for this recipe.

Question 6

Can I swap in other types of fish?

Accepted Answer

Yes, you can. Other types of white fish such as cod, halibut and sole would work just as well in this recipe.

Still, with its delicate slightly sweet flavor and medium flaky texture, haddock is definitely the best fish, particularly with the ingredients in this dish.

Question 7

Wine pairing suggestions

Accepted Answer

While this pan fried haddock dish is absolutely delicious, you can take it to another level by pairing it with a great tasting wine.

I recommend a light, fresh white wine. As the taste of haddock is quite mild and delicate, you don’t want something to overpower it.

For me, a White Grenache, Sauvignon Blanc, Chenin Blanc or Pinot Grigio would work best with this dish.

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