Crispy Haddock Seafood Supper Club

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Serving: Serves 2 (with leftovers)

Get inspired and watch Chef Andrew from North Coast Seafoods prepare this delicious recipe.

The "Not French" Fries Recipe is located here.

Seafood Supper Club Recipe

Crispy-breaded whitefish in homemade tartar sauce.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Season haddock with salt and pepper.

4. For breading, mix panko with 2 tablespoons each parsley, chives and dill together in a shallow bowl or container. Separately place flour and egg mixture in two more shallow bowls or containers.

5. Working with one haddock fillet at a time, coat each side in flour, then egg, then breading. Place coated portions on a plate until ready to cook. Wash hands after handling raw fish, egg and flour.

6. In a large sauté pan over medium-high heat add 1/4 cup canola oil. Once oil is hot, carefully add breaded haddock portions.

7. Cook about 4 minutes per side until golden brown. Fish is ready when internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read thermometer and it flakes easily. Remove from pan and keep warm.

8. Prepare tartar sauce by whisking remaining 1 tablespoon each of parsley, chives and dill with remaining ingredients in a large bowl. 

9. To serve, spoon a generous portion of tartar sauce on plate, then top with two haddock portions. Pair great with baked fries!

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