Since I don’t cook a lot of meat, I don’t use breading too often. Perhaps that’s why it often seems that when I do use breading, it doesn’t stick well, or brown right, or look good. Or maybe it’s the other way around-breading doesn’t work, so I don’t use it.
Nevertheless, haddock was cheap at the supermarket last week (I refuse to buy fish when it costs more than $5/lb. Insert commentary on sustainable fisheries and the like here). Somehow, miraculously, I made breaded baked haddock that looked and tasted good–and the breading actually stuck! I thought it was only fair to share my success.
2 haddock fillets
2/3 cup milk
2/3 cup of panko bread crumbs
1 teaspoon dried thyme
1/4 cup Parmesan cheese
1. Mix the panko, cheese and thyme in a bowl. Pour the milk in a different bowl.
2. Oil the bottom of an 8×8 pan. Set aside.
3. Dip the haddock fillets in the milk. Coat them completely, but shake off any excess.
4. Coat the fish in the thyme/panko mixture. Press the mixture into the fish so as much sticks as possible.
5. Place the fish into the pan, drizzle with olive oil.
6. Bake at 500º for 10 minutes. Cover with foil and bake for another 5 minutes.