When I go out to buy the ingredients for our meals, I tend to not have a hard and fast list for the meats and fish. I like to see what looks good and choose the best available ingredients (subject to affordability and availability). When it comes to the fish, haddock tends to get overlooked. It is not a particularly fashionable fish. Fashion plays a role in all these things.
For example, beef short ribs have been the belle of the ball for a time now, while lamb’s liver is almost universally ignored. On the wine end of things, matters are a lot worse. It is practically impossible to buy an oaked Chardonnay in Ireland. A few years ago, it was hard to buy anything else. This recipe for Haddock in Panko Breadcrumbs is extremely easy and delicious. It’s also a good thing that it goes reasonably well with a Sauvignon Blanc. Because, our national white wine choice seems to be reduced to the above or Pinot Grigio. Damn this food fashion.
To confound the fashionistas some more, I served this on a bed of pearl couscous. This is a delicious, if not often served ingredient.
- Two serving sized pieces of haddock (the unfashionable white fish)
- A teaspoon of turmeric
- Flour for dusting the fish
- A bowl of panko breadcrumbs
- An egg
- A red onion
- A handful of coriander
- Four or five spring onions
- A chilli
- A packet of pearl couscous
- Salt and pepper to season
Add water to the dried couscous. Then chop up the various ingredients.
Slice the onions into rings and then slice them small. This is purely to facilitate a nice onion slicing photo.
Leave the chilli slicing until last. That way, you avoid most of the danger of wiping your eyes (or worse).
Add the chopped stuff to the couscous and season to taste. Next, skin the fish. You could leave the skin on. But it’s best to get it off.
Beat the egg on a plate.
Put some flour on another plate, season and sprinkle all over with turmeric. Place the panko on another plate. Heat a frying pan and add some oil. Be generous with the oil. Roll the fish fillets in the turmeric flour. Dip in the egg. Roll in the panko. Dip again in the egg and roll again in the panko. Place in the frying pan. Turn the fish when the crumbs are nice and brown underneath.
Drain the cooked fish on a newspaper (another thing going out of fashion).
Serve the fish on a bed of the couscous. The soft couscous gives a fantastic contrast to the crispy, crunchy, coating on the delicious white fleshed fish.
To hell with fashion. When it comes to the enjoyment of fine food, you just have to give this one a go.