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Panko Crusted Oven Fried Haddock


Oven baked and nice and crispy. Great with tartar sauce and or lemon wedges.

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  • 1 1/2 pounds haddock filets (or any white fish )
  • salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 3 tablespoons finely chopped parsley
  • 2 large eggs
  • 1 1/2 teaspoons Creole or Cajun seasoning
  • 3 tablespoons mayonnaise
  • lemon wedges, for serving


Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Heat the oven to 425 F (220 C/Gas 7).
Line a rimmed baking sheet with foil; spray with nonstick cooking spray or brush lightly with oil.
Sprinkle the haddock fillets all over (lightly) with salt and pepper.
Put the flour in a wide shallow, wide bowl.
Combine the panko crumbs and parsley in another wide, shallow bowl.
In another bowl, whisk the eggs with the mayonnaise and Creole or Cajun seasonings.
Dip a haddock piece in the flour, coating thoroughly, and then dip the fillet in the egg mixture, turning to coat both sides. Next, roll the fish fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining pieces of fish.
Arrange the haddock in the prepared baking pan. For fillets with a long, thin "tail," tuck the thin parts under to make the pieces uniform in thickness.
Bake the fish fillets for about 18 to 22 minutes, or until the haddock is cooked through and flakes easily with a fork. The baking time depends on thickness, so adjust for very thin or thick fillets.
Serve the oven-fried fish fillets with lemon wedges and tartar sauce, malt vinegar, or a flavorful

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