Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 2 tablespoons Old Bay seasoning
- Salt and pepper
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 cups panko bread crumbs
- 2 tablespoons vegetable oil
- 2 pounds skinless haddock fillet, 1 inch thick, sliced crosswise into 1-inch-wide strips
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Whisk yogurt, ¼ cup mayonnaise, 1 tablespoon mustard, and 1 tablespoon Old Bay together in bowl. Season with salt and pepper to taste; set aside.
2. Combine 1/2 cup flour, remaining 1 tablespoon Old Bay, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish. Whisk remaining 1/4 cup mayonnaise, remaining 1/4 cup flour, eggs, and remaining 2 tablespoons mustard together in second shallow dish. Combine panko and oil in 12-inch skillet and toast over medium-high heat until lightly browned, about 5 minutes. Transfer toasted panko to third shallow dish. Pat haddock dry with paper towels and season with salt and pepper. Working with 1 strip at a time, coat haddock strips lightly with flour mixture; dip in egg mixture; and dredge in panko, pressing to adhere. Transfer to prepared wire rack and bake until crumbs are golden and haddock is cooked through, 10 to 12 minutes. Serve with reserved sauce.