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.
Baked Panko Breaded Haddock
- 2/3 cup of panko bread crumbs
- 1 teaspoon dried thyme
- 1/4 cup Parmesan cheese
- 2/3 cup milk
- 2 haddock fillets about 3/4 pound total
- olive oil
- Mix the panko bread crumbs, Parmesan cheese and thyme in a bowl. Pour the milk in a different bowl.
- Oil the bottom of a baking dish or cookie sheet with olive oil. Set aside.
- Dip the haddock fillets in the milk. Coat them completely, but shake off any excess.
- Coat the fish in the panko/cheese/thyme mixture. Press the mixture into the fish so as much sticks as possible.
- Place the fish on the baking dish and drizzle with additional olive oil.
- Bake at 500º for 10 minutes. Cover with foil and bake for another 5 minutes.