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.