Fried Filleted Haddock

Ingredients

• 1.haddock, sliced into portions
• 2.1 onion, diced
• 3.14 gram butter, for frying onion
• 4.60 millilitre flour, for dusting fish
• 5.3 millilitre black pepper, mixed through flour for dusting
• 6.14 gram butter, extra; added for frying fish
• 7.250 millilitre boiling water
• 8.10 millilitre flour, slaked with milk for sauce
• 9.250 millilitre milk, or replace part quantity with cream
• 10.parsley, chopped

Method

1. 1.Put the slices of haddock in a pan of cold water. Bring gently to the boil. Simmer a few minutes and then drain. Let the haddock cool.
2. 2.Fry the diced onion in the tablespoon of butter. Remove onion from the pan.
3. 3.Dust the haddock pieces with the flour mixed through with the pepper.
4. 4.Add the extra butter to the butter remaining in the pan from frying the onions.
5. 5.Fry the floured haddock pieces in this butter. Fry gently – just golden brown.
6. 6.Replace the onions. Add the boiling water, cover with a lid and simmer a few minutes.
7. 7.Slake the 2 teaspoons of flour with a little of the milk. Blend to remove any lumps and add the balance of milk.
8. 8.Add parsley to milk and pour over haddock. Simmer till sauce thickens.
9. 9.If desired use less milk and replace quantity with cream.

Notes

• The haddock is first blanched in cold water before frying — this firms the flesh and removes some saltiness.
• Slaking = mixing flour with a small amount of cold liquid first to prevent lumps when adding to hot liquid.