I live in Maine where Haddock is almost a staple, this wonderful, inexpensive and versatile fish can be fixed in literally hundreds of ways. Besides this recipe there is always the one that eliminates the milk altogether, subsituting about 2TBS of mayonaisse, rubbing it on with your fingers and following the rest of the recipe. I do however spray a small rack with a nonstick spray, place the rack in my pan and bake in a hot oven for 15 minutes. Sometimes I'll add a teaspoon of mustard to my mayo, sometimes Emeril or Old Bay to my crumbs, I do eliminate the melted butter and spray it with a butter flavored spray, it goes on more evenly and makes the fish crispier and tastes just as good. Sometimes the "new" is better! it's fun to experiment!
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I live in Maine where Haddock is almost a staple, this wonderful, inexpensive and versatile...