20 Delicious Haddock Recipes for Seafood Lovers

If you’re a seafood lover, haddock is about to become your new weeknight hero. Flaky, mild, and incredibly versatile, this underrated fish is perfect for everything from crispy fish tacos to creamy chowders. Whether you’re craving a quick dinner or a cozy comfort meal, we’ve rounded up 20 delicious haddock recipes that are sure to impress. Dive in—your next favorite dish is waiting!

Pan-Seared Haddock with Lemon Butter Sauce

Many evenings, I find myself craving something light yet satisfying, and that’s when this pan-seared haddock with lemon butter sauce comes to mind. It’s a dish that reminds me of summer dinners by the lake, simple but full of flavor.

Ingredients

• 4 haddock fillets, skinless
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. Pat the haddock fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the fillets in the skillet and cook for 3-4 minutes on one side until golden brown. Tip: Don’t move the fillets around to get that perfect crust.
5. Flip the fillets and cook for another 3-4 minutes until the fish flakes easily with a fork.
6. Transfer the fillets to a plate and cover to keep warm.
7. In the same skillet, melt butter over medium heat and sauté garlic for 30 seconds until fragrant.
8. Add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Tip: Those bits are packed with flavor!
9. Simmer the sauce for 2 minutes until slightly thickened.
10. Stir in parsley and remove from heat.
11. Pour the lemon butter sauce over the haddock fillets before serving. Tip: For an extra touch, garnish with lemon slices and additional parsley.

Succulent and flaky, the haddock pairs beautifully with the bright, buttery sauce. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Baked Haddock with Parmesan Crust

Many evenings, I find myself craving something light yet satisfying, and that’s when this Baked Haddock with Parmesan Crust comes to mind. It’s a dish that reminds me of summer dinners by the lake, simple yet utterly delicious.

Ingredients

• 1 lb haddock fillets
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the haddock fillets dry with paper towels to ensure the coating sticks well.
3. In a small bowl, mix together the Parmesan cheese, mayonnaise, lemon juice, garlic powder, paprika, salt, and black pepper until well combined.
4. Spread the Parmesan mixture evenly over the top of each haddock fillet.
5. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the topping is golden and bubbly.
6. Sprinkle with chopped fresh parsley before serving for a fresh, colorful finish.

You’ll love how the Parmesan crust forms a golden, crispy layer that contrasts beautifully with the tender, flaky haddock underneath. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as nutritious as it is delicious.

Haddock Fish Tacos with Avocado Salsa

Every time I think about summer, my mind immediately goes to these haddock fish tacos with avocado salsa. There’s something about the combination of crispy fish and creamy salsa that just screams beach days and backyard barbecues. I remember the first time I made them; it was a hit, and now they’re a staple in my summer recipe rotation.

Ingredients

• 1 lb haddock fillets
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 cup vegetable oil
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced red onion
• 1 jalapeno, seeded and minced
• 2 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Pat the haddock fillets dry with paper towels to ensure they crisp up nicely when fried.
2. In a shallow dish, mix together the flour, salt, and black pepper. Dredge each haddock fillet in the mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Carefully add the dredged fillets, frying for about 3-4 minutes per side until golden brown and crispy.
4. While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, then keep them wrapped in a clean towel to stay warm.
5. In a medium bowl, gently combine the diced avocado, red onion, jalapeno, lime juice, and cilantro to make the avocado salsa. Be careful not to overmix to keep the salsa chunky.
6. Once the fish is done, let it rest on a paper towel-lined plate to drain any excess oil, then cut into strips.
7. Assemble the tacos by placing a few strips of haddock on each tortilla and topping with a generous spoonful of avocado salsa.

These tacos are a delightful mix of textures, from the crispy fish to the creamy avocado salsa. Try serving them with an extra squeeze of lime and a cold beer for the ultimate summer meal.

Smoked Haddock and Potato Pie

First off, let me tell you, there’s nothing quite like the comfort of a warm, hearty pie, especially when it’s filled with the smoky goodness of haddock and the creamy texture of potatoes. It’s the kind of dish that reminds me of cozy family dinners during the chilly months.

Ingredients

• 1 lb smoked haddock, skin removed
• 2 cups potatoes, peeled and diced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pie crust, store-bought or homemade

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, boil the diced potatoes in salted water for 10 minutes, or until just tender. Tip: Don’t overcook them, as they’ll continue to cook in the pie.
3. While the potatoes are boiling, flake the smoked haddock into large pieces, checking for any bones.
4. In a separate saucepan, warm the heavy cream, milk, butter, salt, and pepper over medium heat until the butter is melted. Tip: Keep the heat low to prevent the dairy from scalding.
5. Layer the boiled potatoes and flaked haddock in a pie dish, then pour the warm cream mixture over the top.
6. Cover the pie with the pie crust, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
7. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.

Zesty and rich, this smoked haddock and potato pie delivers a perfect balance of flavors and textures. Serve it with a simple green salad to cut through the creaminess, or enjoy it as is for the ultimate comfort food experience.

Grilled Haddock with Herb Marinade

Just last weekend, I found myself staring at a beautiful piece of haddock at the local market, and I knew it was destined for the grill. There’s something about the simplicity of grilled fish that feels both luxurious and utterly doable on a busy weeknight. This Grilled Haddock with Herb Marinade is my go-to when I want something light yet flavorful, and I’m excited to share how I make it.

Ingredients

• 1 lb haddock fillet
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Place 1 lb haddock fillet in a shallow dish and pour the marinade over it, ensuring the fish is fully coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the haddock from the marinade, letting any excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the haddock for 4-5 minutes on each side, or until the fish flakes easily with a fork and has a slight char. Avoid moving the fish too much to ensure those beautiful grill marks.
6. Transfer the grilled haddock to a serving plate and let it rest for 2 minutes before serving to allow the juices to redistribute.

Now, this grilled haddock comes off the grill with a perfectly flaky texture and a bright, herby flavor that’s just irresistible. I love serving it over a bed of quinoa with a side of grilled asparagus for a complete meal that’s as nutritious as it is delicious.

Haddock Ceviche with Lime and Cilantro

Summer evenings call for something light, refreshing, and bursting with flavor, and that’s exactly what this haddock ceviche delivers. I remember the first time I tried making ceviche at home; I was skeptical about the fish “cooking” in lime juice, but the result was a revelation—tender, tangy, and utterly delicious.

Ingredients

• 1 lb fresh haddock, diced into 1/2-inch pieces
• 3/4 cup freshly squeezed lime juice
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 tsp salt
• 1 avocado, diced

Instructions

1. In a large glass bowl, combine the diced haddock and lime juice, ensuring the fish is completely submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque.
2. While the fish is marinating, prepare the red onion, cilantro, and jalapeño. Tip: Soaking the red onion in cold water for 10 minutes before adding it to the ceviche can mellow its sharpness.
3. After the fish has “cooked” in the lime juice, drain off half of the lime juice and discard.
4. Gently fold in the red onion, cilantro, jalapeño, and salt into the haddock mixture. Tip: Use a rubber spatula to mix the ingredients to keep the fish pieces intact.
5. Cover and refrigerate the ceviche for an additional 10 minutes to allow the flavors to meld.
6. Right before serving, gently fold in the diced avocado. Tip: Adding the avocado last prevents it from becoming mushy.

Bright and zesty, this haddock ceviche is a perfect balance of flavors and textures—creamy avocado, crunchy onion, and tender fish. Serve it with crispy plantain chips or on a tostada for an extra crunch.

Haddock Fish Cakes with Tartar Sauce

Kind of like the ocean’s answer to the classic burger, these haddock fish cakes are a delightful twist on seafood that’s both comforting and elegant. I remember the first time I made them; it was a lazy Sunday afternoon, and I was craving something that felt special without requiring a trip to a fancy seafood market.

Ingredients

• 1 lb haddock fillets, skinless
• 1 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, lightly beaten
• 2 tbsp vegetable oil
• 1/2 cup tartar sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the haddock fillets on the prepared baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork.
3. Transfer the baked haddock to a large bowl and flake it into small pieces using a fork.
4. Add 1/2 cup panko breadcrumbs, mayonnaise, red onion, parsley, Dijon mustard, lemon zest, salt, pepper, and the beaten egg to the bowl with the haddock. Mix gently until just combined.
5. Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
6. Place the remaining 1/2 cup panko breadcrumbs on a plate and press each patty into the breadcrumbs, coating both sides.
7. Heat the vegetable oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
8. Serve the fish cakes warm with tartar sauce on the side.

Out of the oven, these fish cakes are wonderfully crispy on the outside, tender and flaky on the inside, with a bright hint of lemon that cuts through the richness. Try serving them on a bed of mixed greens for a light lunch or alongside roasted potatoes for a heartier meal.

Haddock in White Wine and Garlic Sauce

Craving something light yet flavorful for dinner tonight? I recently stumbled upon this haddock recipe that’s become a weeknight favorite in my house. It’s simple, elegant, and the white wine and garlic sauce is to die for.

Ingredients

• 1.5 lbs haddock fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the haddock fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the haddock fillets to the skillet and cook for 3-4 minutes per side, until golden and just cooked through. Remove fillets from skillet and set aside on a plate.
4. In the same skillet, add minced garlic and sauté for about 30 seconds, until fragrant.
5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3 minutes to reduce slightly.
6. Stir in butter and lemon juice until the butter is melted and the sauce is smooth.
7. Return the haddock fillets to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to heat through.
8. Sprinkle with chopped parsley before serving.

Unbelievably tender and flaky, the haddock pairs perfectly with the rich, garlicky sauce. Serve it over a bed of steamed vegetables or with a side of crusty bread to soak up every last drop of that delicious sauce.

Spicy Haddock Curry with Coconut Milk

Believe it or not, the first time I tried making Spicy Haddock Curry with Coconut Milk, I was skeptical about the combination of spices and coconut milk. But oh, was I wrong! This dish has since become a staple in my kitchen, especially on those chilly evenings when I crave something warm and comforting.

Ingredients

• 1.5 lbs haddock fillets, cut into chunks
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and ginger to the skillet. Sauté for 3-4 minutes until the onion is translucent.
3. Stir in curry powder and turmeric, cooking for 1 minute to release the flavors.
4. Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
5. Add haddock chunks to the skillet, ensuring they are submerged in the liquid. Simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Drizzle lime juice over the curry and season with salt to taste.
7. Garnish with fresh cilantro before serving.

Lusciously creamy with a kick of spice, this curry is a delightful balance of flavors. Serve it over a bed of steamed rice or with warm naan bread to soak up every last bit of the delicious sauce.

Haddock and Leek Risotto

Sometimes, the best dishes come from the simplest ingredients, and that’s exactly what happened when I first whipped up this Haddock and Leek Risotto. It was one of those evenings when the fridge was nearly empty, but the haddock and leeks were calling my name, and boy, am I glad I listened.

Ingredients

• 1 tbsp olive oil
• 1 cup leeks, thinly sliced
• 1 cup Arborio rice
• 3 cups chicken stock, kept warm
• 1/2 lb haddock, cut into chunks
• 1/2 cup white wine
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat until shimmering.
2. Add 1 cup thinly sliced leeks, sautéing until soft, about 5 minutes. Tip: Don’t let them brown; lower the heat if necessary.
3. Stir in 1 cup Arborio rice, coating the grains with oil and toasting slightly, about 2 minutes.
4. Pour in 1/2 cup white wine, stirring continuously until fully absorbed.
5. Begin adding 3 cups warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the stock warm to maintain the cooking temperature.
6. Once the rice is al dente and the mixture is creamy, gently fold in 1/2 lb haddock chunks. Cover and let cook for 3-4 minutes, or until the fish is just done. Tip: The residual heat will continue to cook the fish, so it’s okay if it’s slightly underdone when you turn off the heat.
7. Remove from heat, stir in 2 tbsp butter and 1/4 cup grated Parmesan cheese until melted and well combined. Season with salt to taste.

Lusciously creamy with a hint of sweetness from the leeks and a delicate, flaky texture from the haddock, this risotto is a testament to the magic of simple ingredients. Serve it with a crisp white wine and a side of steamed greens for a meal that feels both indulgent and wholesome.

Fried Haddock with Crispy Beer Batter

Sometimes, all you crave is something crispy, golden, and utterly satisfying. That’s exactly what this Fried Haddock with Crispy Beer Batter delivers, a dish that reminds me of summer evenings by the lake, where the fish is always fresh and the batter is light as air.

Ingredients

• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beer (lager preferred)
• 1 lb haddock fillets, cut into strips
• 1 quart vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
2. Gradually pour in 1 cup beer, whisking continuously until the batter is smooth and free of lumps. Let it rest for 10 minutes to allow the gluten to relax, which makes for a lighter batter.
3. Heat 1 quart vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy; the right temperature is crucial for that perfect crispiness.
4. Pat the haddock fillets dry with paper towels to ensure the batter adheres well.
5. Dip each haddock strip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy fish.
6. Fry for about 4-5 minutes, or until the batter is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Enjoy the haddock strips hot, with their crackling exterior giving way to tender, flaky fish inside. They’re fantastic with a squeeze of lemon or dipped in tartar sauce for that extra zing.

Haddock and Spinach Stuffed Shells

Zesty flavors and comforting textures come together in this delightful dish that’s perfect for any season. I remember the first time I tried making stuffed shells; the kitchen was a mess, but the result was so worth it. Now, it’s a go-to recipe for family dinners, especially when I want to sneak in some greens without a fuss.

Ingredients

• 12 jumbo pasta shells
• 1 lb haddock fillets, cooked and flaked
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and prevent sticking.
3. In a large bowl, combine the flaked haddock, chopped spinach, ricotta cheese, Parmesan cheese, beaten egg, garlic powder, salt, and black pepper. Mix well.
4. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
5. Fill each cooked pasta shell with the haddock and spinach mixture, then place them seam side up in the baking dish. Tip: Use a small spoon or a piping bag for easier filling.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with shredded mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes.

Mouthwatering and hearty, these stuffed shells offer a perfect balance of creamy and tangy flavors. Serve them with a side of garlic bread or a crisp salad for a complete meal that’s sure to impress.

Haddock Provençal with Tomatoes and Olives

Zesty and vibrant, this Haddock Provençal with Tomatoes and Olives is my go-to dish when I crave something light yet flavorful. It reminds me of summer evenings in Provence, where the simplicity of ingredients speaks volumes.

Ingredients

• 1.5 lbs haddock fillets
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-proof skillet over medium heat.
3. Season the haddock fillets with salt and pepper on both sides.
4. Place the fillets in the skillet and cook for 2 minutes per side, just until lightly golden. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Remove the fillets from the skillet and set aside on a plate.
6. In the same skillet, add the cherry tomatoes, olives, garlic, and thyme. Sauté for 3 minutes until the tomatoes start to soften.
7. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
8. Return the haddock fillets to the skillet, nestling them into the tomato mixture.
9. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the fish flakes easily with a fork. Tip: Check the fish at the 8-minute mark to avoid overcooking.
10. Serve immediately, garnished with fresh thyme if desired. Tip: A squeeze of lemon juice just before serving brightens the flavors.

Unbelievably tender, the haddock pairs beautifully with the sweet tomatoes and briny olives. Try serving it over a bed of quinoa or with a crusty baguette to soak up the delicious sauce.

Haddock and Sweet Potato Fish Pie

After a long day of work, there’s nothing I love more than cozying up with a comforting dish that feels like a hug in a bowl. That’s exactly what this haddock and sweet potato fish pie brings to the table—a creamy, flavorful filling topped with a sweet potato mash that’s just divine.

Ingredients

• 1 lb haddock fillets, skinless and boneless
• 2 cups sweet potatoes, peeled and cubed
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Place the sweet potatoes in a pot of boiling water and cook for 15 minutes, or until tender. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes.
4. Stir in the flour to create a roux, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6. Add the haddock fillets to the sauce, breaking them into large chunks. Stir in the salt, pepper, and smoked paprika. Cook for another 5 minutes, then remove from heat.
7. Mash the cooked sweet potatoes with a fork or potato masher until smooth. Season with a pinch of salt.
8. Transfer the haddock mixture to the prepared baking dish. Spread the mashed sweet potatoes evenly over the top.
9. Bake in the preheated oven for 25 minutes, or until the top is lightly golden and the filling is bubbling.
10. Sprinkle with fresh parsley before serving.

Mmm, the contrast between the creamy fish filling and the sweet, fluffy potato topping is simply irresistible. For an extra touch, serve with a side of steamed greens or a crisp salad to cut through the richness.

Haddock Chow Mein with Vegetables

Back when I first stumbled upon this recipe, I was on a mission to find something that was both comforting and packed with nutrients. Haddock Chow Mein with Vegetables quickly became a staple in my kitchen, especially on those busy weeknights when time is of the essence but you still crave something homemade and hearty.

Ingredients

• 1 lb haddock fillets, cut into bite-sized pieces
• 2 cups chow mein noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup chicken broth
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add haddock pieces to the skillet and cook for 3 minutes on each side, or until the fish is opaque and flakes easily with a fork.
4. Remove haddock from the skillet and set aside on a plate covered with foil to keep warm.
5. In the same skillet, add bell peppers, carrots, and broccoli. Stir-fry for 5 minutes until vegetables are tender-crisp.
6. While vegetables are cooking, boil chow mein noodles according to package instructions, then drain and set aside.
7. Return the haddock to the skillet with the vegetables. Add soy sauce, sesame oil, chicken broth, ground ginger, and red pepper flakes. Stir gently to combine.
8. Add the cooked chow mein noodles to the skillet and toss everything together until well coated and heated through, about 2 minutes.

Vibrant and full of flavor, this Haddock Chow Mein with Vegetables is a delightful mix of tender fish, crisp veggies, and savory noodles. Serve it with a sprinkle of green onions or a dash of extra soy sauce for an added umami kick.

Haddock and Corn Fritters

After a long day at work, there’s nothing I love more than whipping up something quick yet satisfying, and these Haddock and Corn Fritters hit the spot every time. Inspired by a seaside trip last summer, this recipe brings together the sweetness of corn with the delicate flavor of haddock in a crispy, golden package.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 cup milk
• 1 cup cooked haddock, flaked
• 1 cup corn kernels
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add 1 beaten egg and 1/2 cup milk to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters.
3. Gently fold in 1 cup flaked haddock and 1 cup corn kernels into the batter.
4. Heat 2 tbsp vegetable oil in a large skillet over medium heat (350°F). Tip: Test the oil’s readiness by dropping a small bit of batter in; if it sizzles, it’s ready.
5. Drop tablespoonfuls of the batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil.

Flaky haddock and sweet corn create a delightful contrast in these fritters, with a crispy exterior giving way to a tender inside. Serve them with a squeeze of lemon or a dollop of tartar sauce for an extra zing.

Haddock and Chorizo Paella

Zesty flavors and vibrant colors come together in this haddock and chorizo paella, a dish that’s as fun to make as it is to eat. I remember the first time I tried adding chorizo to my paella; the smoky depth it added was a game-changer, and now it’s a staple in my kitchen.

Ingredients

• 2 cups short-grain rice
• 4 cups chicken stock
• 1 lb haddock fillets, cut into chunks
• 1/2 lb chorizo, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 1/2 cup frozen peas
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add chorizo and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add onion, garlic, and bell pepper to the pan. Cook until vegetables are softened, about 5 minutes.
4. Stir in smoked paprika and saffron, cooking for 1 minute until fragrant.
5. Add rice to the pan, stirring to coat with the oil and spices, about 2 minutes.
6. Pour in chicken stock, bringing to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
7. Arrange haddock chunks and peas on top of the rice. Cover and cook for 10 minutes, or until fish is opaque.
8. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
9. Garnish with lemon wedges before serving.

You’ll love the contrast between the tender haddock and the crispy rice at the bottom of the pan, known as socarrat. For an extra touch of elegance, serve with a crisp white wine that complements the smoky chorizo.

Conclusion

With so many tasty ways to enjoy haddock, we hope this roundup inspires your next seafood night! Whether you’re craving crispy fish tacos or a comforting chowder, there’s something here for every home cook. Try a recipe (or three!) and let us know your favorite in the comments. Loved this list? Share the seafood love by pinning it for later—happy cooking!