John Myers
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Fried Haddock Fillet with Zucchini
The perfect fried haddock fillet with zucchini recipe with a picture and simple step-by-step instructions.
Haddock
- 350 g 1 St.Schellfischfilet frisch, MSC
- 5 Splash Organic lemon juice
- 5 Splash Sea salt from the mill
- 5 Splash Black pepper from the mill
- 3 tbsp Flour
- 2 tbsp Oil – sun + olive
- 20 g Butter
Zucchini vegetables
- 325 g 2 St. kleine, feste Bio-Zucchini frisch
- 30 g Butter
- 30 g Sweet paprika
- 30 g Sea salt from the mill
- 30 g Black pepper from the mill
- 30 g Nutmeg
- 75 ml Chardonnay white wine
- 75 ml Sugar
preparation
- Check the fish fillet at room temperature for residual bones, rinse, pat dry, acidify with lemon juice, season with salt. pepper, quarter and flour. Haddock fish is a special delicacy when fried, it is a “lean fish” with very few bones. Therefore it disintegrates very easily, so that it has to be handled very carefully. Carefully scrub the zucchini thoroughly with water and a brush, rinse, pat dry, remove the stem and flower base, quarter lengthways and cut into fine strips / sticks. Prepare the remaining ingredients.
preparation
- Heat the butter moderately in a saucepan and fry the zucchini strips in it, season with the spices, deglaze with the wine, simmer for about 7 minutes over low heat (the zucchini should be firm to the bite) and season to taste again. Heat the oil and butter moderately in a pan and fry the prepared fish pieces on each side for approx. 2 to 3 minutes until golden brown. I prepared mini potato fritters for this.
Serving
- Arrange 2 pieces of fried haddock with the zucchini vegetables and the mini potato buffers decoratively on preheated dinner plates and enjoy.
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