Appetizers & SnacksBaked GoodsBeveragesBreakfast FoodsCooking EquipmentDairy & EggsDesserts & SweetsDining OutFood IndustryFruitsGrains DishesMeat DishesSauces, Condiments, and PreservationSpecial DietsSpices & SeasoningsVegetable Dishes

How to Cook Haddock (With Recipes)

Updated on March 17, 2016
Gordon Hamilton profile image

Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.

Breaded and pan fried haddock with roast potatoes and tartare sauce is one of the recipes found on this page
Breaded and pan fried haddock with roast potatoes and tartare sauce is one of the recipes found on this page

Haddock is a firm, white fleshed fish, closely related to the Atlantic cod. It is found in the North Atlantic Ocean and the North Sea. Haddock is a very versatile fish and can be cooked in a great many different ways but it is usually cooked in filleted form rather than whole and on the bone. This is why it is almost always found pre-filleted and even skinned in supermarkets and fishmongers. There have for many years been concerns about the stock levels of haddock and the sustainability of the species. For this reason, while haddock can and should be enjoyed on occasion, it is important not to ignore sustainable alternatives such as coley, pollack or particularly the even more delicious whiting.

How to Fillet a Haddock

A whole, fresh haddock, a form in which the fish is rarely seen by consumers
A whole, fresh haddock, a form in which the fish is rarely seen by consumers

If you do happen to come by a whole haddock - perhaps you caught it yourself? - it is important to know how to fillet it properly. The short video below shows how to fillet and skin a haddock in a few short, easy steps. Do note only that it is imperative you do have a proper filleting knife to undertake this task.

If you do find yourself filleting a haddock, don't forget to use the head and bones to make fish stock. This can be frozen if you wish until required.

Beer Battered Haddock and Chips

Haddock in a crispy beer batter with homemade chips and salsa
Haddock in a crispy beer batter with homemade chips and salsa
Nutrition Facts
Serving size: 200g raw, skinless haddock
Calories 170
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Unsaturated fat 1 g
Carbohydrates 0 g
Sugar 0 g
Fiber 0 g
Protein 36 g72%
Cholesterol 110 mg37%
Sodium 131 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Deep fried and served with chips is the way haddock will be most familiar to a majority of people in the UK at least. This is because it is a very popular choice in fish and chip shops, especially in Scotland, where an overwhelming majority of fish suppers will be prepared from haddock. The salsa is not a common accompaniment to fish and chips but it does add an extra little twist to a classic combination.

In this recipe, the chips have been prepared by the three stage method of being once boiled and twice fried. This definitely does give them an extra internal fluffiness and external crispiness but the one drawback is that it does significantly impact on the cooking and preparation times stipulated in the recipe. If time is short, therefore, the chips can be prepared by your own established method of choice.

Cook Time

  • Prep time: 10 min
  • Cook time: 10 min
  • Ready in: 20 min
  • Yields: One serving

Ingredients

  • 1 skinless haddock fillet
  • 1 large floury/starchy potato, to make the chips
  • 1 small tomato, seeded and diced
  • 2" piece of cucumber, seeded and diced
  • 1 garlic clove, peeled and finely chopped
  • 3 or 4 basil leaves, finely sliced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 tbsp plain/all purpose flour
  • Ice cold lager type beer as required
  • Lemon wedge to garnish

Instructions

Click thumbnail to view full-size
Simple salsa ingredientsDeseeding tomato and cucumber for salsaPrepared salsa ingredientsCombining salsa ingredientsBeer batter ingredientsCoating haddock fillet in beer batterBeer battered haddock filletSalsa is plated
Simple salsa ingredients
Simple salsa ingredients
Deseeding tomato and cucumber for salsa
Deseeding tomato and cucumber for salsa
Prepared salsa ingredients
Prepared salsa ingredients
Combining salsa ingredients
Combining salsa ingredients
Beer batter ingredients
Beer batter ingredients
Coating haddock fillet in beer batter
Coating haddock fillet in beer batter
Beer battered haddock fillet
Beer battered haddock fillet
Salsa is plated
Salsa is plated
  1. Begin by preparing the salsa. This is in order to give the flavours the maximum amount of time to infuse. If this can be done a couple of hours in advance, all the better. If using the three stage method of preparing the chips, the salsa can be made while the chips are parboiling.
  2. Put the tomato, cucumber, garlic and basil in to a bowl. Season with salt and pepper and drizzle with the olive oil. Stir well, cover with plastic wrap and refrigerate until required.
  3. If you have a twin basket deep fryer, you can of course cook the haddock and give the chips their final fry simultaneously. If not, it is a good idea to cook the chips first, drain them on kitchen paper and keep them warm in an ovenproof dish in a low oven while you fry the haddock.
  4. Some batters require resting for fifteen to twenty minutes before they are used. With beer batter like this it is important to prepare it and use it immediately as the bubbles in the beer contribute to the lightness and crispness of the batter.
  5. Spoon the flour in to a dish. In this instance, a plastic dish designed for storing bacon in the refrigerator is used as being the perfect shape and size. Slowly pour in the beer, a little at a time, whisking as you do so with a fork. The consistency you want is that of moderately thick cream. If you accidentally add too much beer, simply add a little more flour. Don't worry too much about the odd small lump or two in your batter - it doesn't matter.
  6. Dip the haddock in the batter to give it an even coating. Hold it up for a couple of seconds only over the dish to let any excess drip off before very carefully lowering it in to the hot oil to fry for four or five minutes until crisp and golden.
  7. Lift the fish to a plate covered with kitchen paper to drain. Spoon the salsa in to a small ramekin and plate with the chips. Lay the haddock alongside, garnish with the lemon wedge and enjoy with the rest of the beer.

Haddock Fish Pie with Broccoli

Quick and easy haddock fish pie is simply served with broccoli
Quick and easy haddock fish pie is simply served with broccoli

Fish pies are usually made with two or even three different types of fish. The fish will also usually be cooked first by poaching and left to cool before being stirred in to the bechamel sauce. This recipe was designed for speed and simplicity and proved very tasty.

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: One serving

Ingredients

  • 1lb (gross weight) potatoes, peeled and roughly chopped
  • 6oz haddock fillet, cut in to bite sized pieces
  • 1/2 small carrot, cut in to discs
  • 1 tbsp frozen peas
  • 2oz butter (1oz for sauce and 1oz for mashing potatoes)
  • 1oz plain/all purpose flour
  • 6 fl oz milk
  • Tsp dried dill
  • Half head of broccoli, broken in to florets
  • Salt

Instructions

Click thumbnail to view full-size
Prepared haddock for fish piePeas and carrots for fish pieHaddock is stirred in to bechamel sauceFish pie filling is spread out in dishMashed potato is spooned on to fish pieSpreading the potato on the fish pie with a hot knifeFish pie is ready for the ovenFish pie removed from the oven
Prepared haddock for fish pie
Prepared haddock for fish pie
Peas and carrots for fish pie
Peas and carrots for fish pie
Haddock is stirred in to bechamel sauce
Haddock is stirred in to bechamel sauce
Fish pie filling is spread out in dish
Fish pie filling is spread out in dish
Mashed potato is spooned on to fish pie
Mashed potato is spooned on to fish pie
Spreading the potato on the fish pie with a hot knife
Spreading the potato on the fish pie with a hot knife
Fish pie is ready for the oven
Fish pie is ready for the oven
Fish pie removed from the oven
Fish pie removed from the oven
  1. Put the chunks of potato in to a pot of cold, salted water. Bring the water to a boil and simmer for about twenty minutes until the potatoes are just soft.
  2. When the potatoes are on, put the carrot in to a separate pot of salted water and simmer for about ten minutes before adding the frozen peas. Bring back to a simmer for three more minutes before draining through a colander.
  3. Drain the potatoes and return them to the pot. Leave to steam for four or five minutes. This gets rid of the excess moisture and prevents soggy mash. Add one ounce of the butter as well as the dill and mash the potatoes.
  4. Put your oven on to preheat to 190C/375F.
  5. Warm the milk in a small saucepan and transfer to a heatproof jug.
  6. Put the remaining butter in to the saucepan and gently melt. Add the flour and stir to form a roux.
  7. Stir the milk in to the roux in stages to form a lush sauce. The haddock, carrot and peas should carefully be folded in to the sauce.
  8. Put the pie filling in to an appropriate, ovenproof dish and smooth out.
  9. Use a teaspoon to dot lumps of potato evenly over the haddock sauce mixture. This prevents the two being accidentally combined. Dip a knife in boiling water before using it to smooth out the mash.
  10. Put the pie in to the hot oven for thirty minutes.
  11. Ten minutes before the pie is ready, put the broccoli florets in to boiling, salted water. Simmer for ten minutes.
  12. Brown the pie topping under the grill/broiler and transfer to a serving plate. Drain the broccoli and lay alongside.

Cullen Skink (Smoked Haddock Chowder)

Simple and traditional cullen skink
Simple and traditional cullen skink

Cullen skink is a smoked haddock soup which originated in the fishing village of Cullen in the North of Scotland. It is delicious prepared with another great Scottish delicacy if you can get it, Finnan haddie, a cold smoked form of haddock from the village of Findon in Aberdeenshire. Cullen skink is one of those classic dishes which has undergone all sorts of modernisations and recipe twists. While many of those additions certainly make for a delicious eating experience, it has to be argued as to how much you can amend a classic recipe before it essentially loses its identity and becomes something else altogether. That is why the Cullen skink recipe below is very much in keeping with the traditional.

show route and directions
A markerCullen, Moray, UK -
get directions

B markerFindon, Aberdeenshire, UK -
get directions

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: Four servings

Ingredients

  • 1lb (gross weight) starchy/floury potatoes, peeled and roughly chopped
  • 3/4lb cold smoked haddock fillet, skin on
  • 2 pints whole/full cream milk (not skimmed or even semi-skimmed)
  • Small bunch of flat leaf parsley
  • 1 bay leaf
  • 1/2 medium white onion, peeled and finely diced
  • 2oz unsalted butter, 1oz for mash and 1oz for sauteeing onion
  • White pepper to season

Instructions

Click thumbnail to view full-size
Principal cullen skink ingredientsparsley leaves are separated from stalksParsley stalks and bay leaf added to milkPoached smoked haddockMashing potatoesSkin is peeled from smoked haddockSmoked haddock is roughly flakedOnions are gently sauteed in butterStrained milk is re-added to panSmoked haddock and parsley are added to soup
Principal cullen skink ingredients
Principal cullen skink ingredients
parsley leaves are separated from stalks
parsley leaves are separated from stalks
Parsley stalks and bay leaf added to milk
Parsley stalks and bay leaf added to milk
Poached smoked haddock
Poached smoked haddock
Mashing potatoes
Mashing potatoes
Skin is peeled from smoked haddock
Skin is peeled from smoked haddock
Smoked haddock is roughly flaked
Smoked haddock is roughly flaked
Onions are gently sauteed in butter
Onions are gently sauteed in butter
Strained milk is re-added to pan
Strained milk is re-added to pan
Smoked haddock and parsley are added to soup
Smoked haddock and parsley are added to soup
  1. Put the potatoes in to a pot with plenty of cold water but - very importantly - no salt. This soup recipe should obtain all the salt necessary from the smoked haddock. Bring the water to a simmer for about twenty minutes until the potatoes are softened.
  2. Strip the parsley leaves from the stalks and set the leaves to one side.
  3. Put the smoked haddock in to a large pot and pour in the milk. Add the parsley stalks and the bay leaf. Heat the milk gently until it only just reaches a simmer and no more. Do not allow it to boil. Turn off the heat and sit the pot on a cool part of your stove for five minutes only. Remove the haddock with a slotted spoon to a plate, cover and leave to cool for around fifteen minutes until it can be comfortably handled.
  4. Drain the potatoes, return them to the pot and allow to steam for a few minutes. Add one ounce of the butter and mash with a hand masher.
  5. Strain the milk to remove the bay leaf and parsley stalks. Melt the remaining ounce of butter in a large soup pot and gently sweat the onion for a few minutes, stirring frequently with a wooden spoon. Pour in the strained milk, spoon in the mashed potato and heat over a medium setting until the liquid reaches a very gentle simmer.
  6. While the milk is heating, remove the skin from the smoked haddock. It should peel off easily. The haddock should then be very gently separated in to its large, natural flakes. Do use a light touch or you will damage the flakes. Also use the opportunity to feel for and remove any remaining bones.
  7. Roughly chop the parsley leaves.
  8. When the milk begins to simmer, begin stirring with a wooden spoon. As the potato begins to melt, it should thicken the liquid very slightly. (If you partiularly want extra thick soup, simply up the quantity of potato in the recipe).
  9. After a few minutes and when the soup has begun to thicken, add the smoked haddock and parsley. Bring the soup back to a simmer for two minutes only. Be very careful stirring at this stage or you may damage the haddock flakes.
  10. Taste the soup and season with white pepper as required. It is very unlikely to be required but salt can also be added if necessary.
  11. Ladle the soup in to bowls and serve.

Turmeric and Lime Pan Fried Haddock

Haddock fillets are briefly marinated in turmeric, salt and lime juice before being pan fried and served with a simple salad
Haddock fillets are briefly marinated in turmeric, salt and lime juice before being pan fried and served with a simple salad

This haddock recipe came from watching on TV the simple fish cooking techniques of the people of Goa, India. It is vital to point out that the fish really should be marinated for no more than two minutes or the acidity in the lime juice will have significantly started the cooking process and the fish will be served slightly on the tough side. This fact also means, however, that this dish is perfect for a night where you have had a hard day and are looking to eat quickly but well.

Cook Time

Prep time: 10 min

Cook time: 2 to 3 min

Ready in: 12 min

Yields: One serving

Ingredients

  • 2 small skinless haddock fillets
  • Juice of 2 limes
  • 1 tsp ground turmeric
  • 1/2 tsp salt plus extra for salad
  • Vegetable oil for frying
  • 2 handfuls mixed salad leaves
  • 1 small to medium tomato, cut in to six segments
  • 5 or 6 slices of cucumber
  • Black pepper
  • Coriander leaf/cilantro to garnish (optional)

Instructions

Click thumbnail to view full-size
Haddock marinade ingredientsPreparing turmeric and lime marinadeFresh haddock filletsMarinade is poured over haddock filletsMarinated haddock fillets are patted dry with kitchen paperPan frying haddock filletsSalad ley washedaves are carefullSide salad is plated
Haddock marinade ingredients
Haddock marinade ingredients
Preparing turmeric and lime marinade
Preparing turmeric and lime marinade
Fresh haddock fillets
Fresh haddock fillets
Marinade is poured over haddock fillets
Marinade is poured over haddock fillets
Marinated haddock fillets are patted dry with kitchen paper
Marinated haddock fillets are patted dry with kitchen paper
Pan frying haddock fillets
Pan frying haddock fillets
Salad ley washedaves are carefull
Salad ley washedaves are carefull
Side salad is plated
Side salad is plated
  1. Mix the marinade ingredients together in a small bowl. Lay the haddock fillets in a suitable deep dish and pour over the marinade. Lift and turn the fillets a couple of times with your hand to ensure even coating. Leave for two minutes.
  2. Lift the haddock fillets from the marinade, gently shake and pat dry with kitchen paper.
  3. Heat the vegetable oil in a frying pan and fry the fillets for a minute to a minute and a half (depending on thickness) only on each side.
  4. Bagged salad leaves bought from supermarkets will often be sold as washed and ready to eat. Never take this at face value and always wash them in a colander under running cold water.
  5. Plate the salad leaves, tomato and cucumber and season with salt and pepper.
  6. Lift the haddock fillets carefully on to the plate and garnish with the chopped herb if required.

Breaded Haddock with Roast Potatoes and Tartare Sauce

Breaded haddock fillet is shallow fried before being served with roast potatoes, peas and tartare sauce
Breaded haddock fillet is shallow fried before being served with roast potatoes, peas and tartare sauce

While this simple yet delicious dish could be prepared with homemade bread crumbs, it has to be reluctantly acknowledged and conceded that the supermarket bought, rusk based bread crumbs do make for considerably better presentation.

Cook Time

Prep time: 1 hour 15 min

Cook time: 45 min

Ready in: 2 hours

Yields: One serving

Ingredients

  • 5 baby new potatoes (or as required), skin on
  • 1 skinless haddock fillet
  • 1 egg, beaten in a deep plate
  • 2 tbsp golden breadcrumbs
  • Vegetable oil for frying
  • 2 tbsp frozen peas
  • Salt, pepper and malt vinegar
  • 1 tbsp tartare sauce (or as required)
  • Lemon wedge to garnish

Instructions

Click thumbnail to view full-size
Boiled potatoes are drained and left to coolCooled potatoes are carefully peeledEgg and breadcrumbs for haddockBreaded haddock filletPeeled potatoes are added to hot oilPan frying breaded haddock filletBreaded haddock filletPotatoes and peas are plated alongside haddock
Boiled potatoes are drained and left to cool
Boiled potatoes are drained and left to cool
Cooled potatoes are carefully peeled
Cooled potatoes are carefully peeled
Egg and breadcrumbs for haddock
Egg and breadcrumbs for haddock
Breaded haddock fillet
Breaded haddock fillet
Peeled potatoes are added to hot oil
Peeled potatoes are added to hot oil
Pan frying breaded haddock fillet
Pan frying breaded haddock fillet
Breaded haddock fillet
Breaded haddock fillet
Potatoes and peas are plated alongside haddock
Potatoes and peas are plated alongside haddock
  1. Put the potatoes in to cold salted water and bring the water to a boil. Reduce the heat and simmer for half an hour. Drain, return to the pot, cover and leave for an hour to cool completely.
  2. Peel/rub the skins from the cooled potatoes and put your deep frier on to reach a medium to high heat.
  3. Scatter the bread crumbs on a dinner plate. Put the vegetable oil in to a frying pan and bring up to a medium heat.
  4. Put the potatoes in to the deep fryer. They will take about five minutes to become crisp and golden.
  5. Dip the haddock in the egg then pat on both sides in the bread crumbs. Fry for two minutes each side on a medium heat.
  6. The peas should be added to boiling water for three minutes.
  7. Drain the potatoes on kitchen paper on a plate.
  8. Lay the haddock on a serving plate. Drain the peas through a colander and plate with the potatoes. Season the potatoes and peas with salt, pepper and malt vinegar.
  9. Spoon on the tartare sauce at one end of the haddock and garnish with the lemon wedge.

What do you think is the best way to cook haddock?

See results

Please Give your Rating of these Dishes

5 stars from 1 rating of the above haddock recipes

Comments

    0 of 8192 characters used
    Post Comment

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, John. Haddock is definitely an incredibly tasty fish and I was glad to read recently that the stocks are improving again in the oceans. I've never tasted a haddock from the Pacific or a King fish but would love to do so. Thanks for reading and leaving your comment.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi Wesman and thanks for stopping by. Cheers!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Nell and thank you. Nothing wrong with fish and chips at 2 in the morning - hope you enjoyed it! :)

    • John Sarkis profile image

      John Sarkis 4 years ago from Los Angeles, CA

      Love this hub! For years I'd always go to the Harrah's Buffet in Lake Tahoe just for the Haddock; it's a great tasting fish - one of my favorites. Atlantic fish taste better than Pacific ones. The King Fish is another of my all time favs!

      Voted up and away

      John

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 4 years ago from Kaufman, Texas

      What an extremely well done article! Cheers!

    • Nell Rose profile image

      Nell Rose 4 years ago from England

      This just my type of food! you must be a great cook, I am on my way! lol! now I want fish and chips at 2 in the morning! wonderful! lol! voted and shared, nell

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, randomcreative.The chowder/cullen skink is an old childhood association of mine and means a lot to me. I hope you enjoy it if you give it a try. Thanks as always for visiting and commenting.

    • randomcreative profile image

      Rose Clearfield 4 years ago from Milwaukee, Wisconsin

      I always enjoy the mix of recipes that you include in these types of articles! The chowder looks especially delicious. Thanks for the great resource. I'm excited to make haddock sometime.

    Click to Rate This Article