Reviewed: May 8, 2013

I tried this recipe but felt it truly didn't unlock its true potential. I replaced the milk with egg, although this would be a good alternative to those with egg allergies. I coated the fish with the same ingredients and left overnight in the fridge. I think this helps the breadcrumbs stop falling off when frying in a pan. Approx 20 hours later i added a splash of olive oil in a frying pan and put the fish in when the oil was hot. Cooking time 4 mins each side on a med-high heat. The Parmesan flavour was much more intense and the olive oil brings it up to 5 star.

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Reviewer:

Scooterk

Reviewed: May 7, 2013

In Nova Scotia, haddock is for dinner a lot. It's nice to find an alternate way of cooking haddock to change things a bit. Normally, I simply bake it as is and make a lemon dill sauce to pour over it. My husband does a great job of pan frying haddock. It's great in chowders and many other dishes that require white fish. It's very versatile. Although I won't be giving up my lemon dill sauce method, this recipe provides an alternative. I substituted dill for the thyme and left out the Parmesan cheese. This is just because of my personal taste. I like the fact this was a relatively low fat way of cooking and it did turn out crispy. This is a great basic recipe and a change from my usual way of cooking haddock. . And the best part is that this was a healthy recipe.

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Reviewer:

Cuisine Adventure

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Annapolis Valley, Nova Scotia, Canada

Reviewed: May 1, 2013

Loved all the tips. Used flax seed as the flour and mayo for the milk and only put it on top. Parchment paper kept it from sticking. The whole family liked it and they are not big fish eaters.

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Reviewer:

katmurra

Reviewed: Apr. 27, 2013

1/3 cup of milk would have been better than wasting all that milk. and it's also a good idea to toss in some shrimps or add mayo :3

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Reviewer:

movingdisaster

Reviewed: Apr. 21, 2013

Kids asked for seconds...I didn't have enough! Very tasty and super easy.

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Reviewer:

mostafit

Reviewed: Apr. 19, 2013

This fish was very good. I followed the directions but was a little skeptical about the 500 degree oven. But it cooked the fish perfectly. I didn't have any thyme so I sprinkled the fish with a little lemon pepper seasoning. I also cut back on the melted butter since my husband is watching his calories. All in all it was a great dish.

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Reviewer:

karen

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Reviewed: Apr. 14, 2013

This was really good and very easy! I used what I had in the house, so instead of Parmesan I used Romano cheese and Panko bread crumbs. Other than that followed the recipe exactly as written...Yum, will make it again.

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Reviewer:

shawna somers

Reviewed: Mar. 19, 2013

This was really good! I don't think I'll bother with the milk the next time.

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Reviewer:

ahmom

Reviewed: Mar. 19, 2013

I make this once a week and it's amazing!! So easy and so quick. Who knew something this good would be a go to meal when I don't feel like being in the kitchen all evening!

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Reviewer:

Rosie Smith

Cooking Level: Intermediate

Home Town: Bucksport, Maine, USA

Living In: Milo, Maine, USA

Reviewed: Mar. 17, 2013

Wonderful! I used adobo seasoning (granulated salt, pepper, garlic and oregano) in place of the salt and baked the fish on a broiler pan to keep it crispy ,though it did stick a little bit because I didn't grease it. The result was crisp fish with lots of flavor. I'll definitely make this again.

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