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A crispy fried haddock filet topped with an arugula citrus salad sitting on a round, white plate.

Haddock Milanese with an Arugula Citrus Salad


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.


  • 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


  1. Prepare the dressing by combining all dressing ingredients in a jar and shaking well. Refrigerate until ready to use.
  2. 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.
  3. Pat the haddock fillets dry with paper towels. Season both sides with salt and pepper.
  4. Set up dredging stations: seasoned flour, beaten eggs, and panko breadcrumbs.
  5. Dredge the fish in the flour, then dip in the beaten eggs and coat with panko breadcrumbs, pressing down to adhere.
  6. Heat oil in a skillet over medium heat. Add butter to the oil.
  7. 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. 
  8. While the fish is frying, toss the arugula with prepared citrus slices and halved cherry tomatoes, in a bowl. Season with salt.
  9. Once the fish is cooked, drain on paper towels and sprinkle with flaky salt.
  10. Dress the salad with the prepared dressing.
  11. Plate the haddock fillets and top with the citrus salad.
  12. Garnish with cracked black pepper.
  13. ENJOY!

My New Favorite Fish Recipe! This Haddock Milanese combines crispy haddock fillets with a zesty citrus salad for a burst of flavor in every bite. Honestly, this is one of the best fish recipes, I have ever created. This fabulous haddock dish can be on your dinner table in less than 25 minutes! #fishrecipe #fish #friedfish #foodtiktok #dinnerideas #easyrecipe #cookingtiktok #howto

♬ Au Revoir - Sweet After Tears


  • 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

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