Description
Haddock Milanese served with an Arugula Citrus Salad is perfect for a light lunch or elegant dinner. This fish recipe combines crispy haddock fillets with a zesty citrus salad for a burst of flavor in every bite.
Ingredients
Scale
- 2, 8-10 ounce haddock fillets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup flour
- 2 beaten eggs
- 2 cups panko breadcrumbs
- Oil for frying
- 2 tablespoons butter
- flaky salt, for the fish
- cracked black pepper, for garnish
For the Arugula Citrus Salad:
- 2 cups baby arugula
- 1 seedless orange
- 1 tangerine
- 2 to 3 small blood oranges
- 1 grapefruit
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon salt
For the Dressing:
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing by combining all dressing ingredients in a jar and shaking well. Refrigerate until ready to use.
- Slice the peel and pith off of the citrus fruits with a sharp knife, and slice them into thin rounds. Place the citrus slices in a bowl and refrigerate.
- Pat the haddock fillets dry with paper towels. Season both sides with salt and pepper.
- Set up dredging stations: seasoned flour, beaten eggs, and panko breadcrumbs.
- Dredge the fish in the flour, then dip in the beaten eggs and coat with panko breadcrumbs, pressing down to adhere.
- Heat oil in a skillet over medium heat. Add butter to the oil.
- Once the butter is melted and the oil is hot, fry the fish in batches, if needed, until golden brown and cooked through. Fish should take about 3 minutes the first side and 2 minutes after flipping to brown and fully-cook.
- While the fish is frying, toss the arugula with prepared citrus slices and halved cherry tomatoes, in a bowl. Season with salt.
- Once the fish is cooked, drain on paper towels and sprinkle with flaky salt.
- Dress the salad with the prepared dressing.
- Plate the haddock fillets and top with the citrus salad.
- Garnish with cracked black pepper.
- ENJOY!
Notes
- Combine all of the ingredients for the dressing first to allow the flavors to marinate while preparing the remaining ingredients.
- Easily use your favorite white fish (cook times will vary depending upon the thickness of the fish).
- Regular breadcrumbs can be substituted for the panko.
- Use your favorite citrus fruits. If you do not like, or cannot eat grapefruit, easily leave out of the recipe.
- Instead of peeling the fruit, slice the peel off with a knife to remove all of the pith.
- Dried thyme can be substituted for fresh thyme leaves.
- Fry the fish in batches, if needed.
- Salt the fish with flaky salt, immediately out of the fry.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner, Fish and Seafood
- Method: Easy
- Cuisine: Seafood