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What to do with Haddock?

p
pass Jun 19, 2009 07:17 AM

I have some leftover haddock fillets and apart from battering them, turning them into fish-cakes or a soup (neither of which I particularly fancy tonight), I just don't know what to do with them.

Are there any classic/staple main dishes you can recommend to that incorporate haddock/cod/whitefish?

Or can you recommend some alternatives to chips/fries to go with battered fish should I end up deep frying it - I can't have chips two nights in row!

Thanks chowhounds!

  1. Bat Guano Jun 19, 2009 07:54 AM

    My favorite thing to do is stir-fry a bunch of vegetables - whatever you have in your fridge, really, though I usually end up including squash, cabbage, mushrooms, sometimes carrots, broccoli, cauliflower - and always onions and garlic - a lot of vegetables, in a large, deep pan. Then, when they're sort of half-cooked, with some liquid starting to accumulate at the bottom of the pan, put the fish fillets on top, salt and pepper, put the top on the pan, turn the heat down to medium or medium-low, and let the fish steam on top of the veggies. By the time the fish is done, between 5 and 10 minutes depending on how thick they are, the veggies will be perfect. Serve over rice, put a piece of fish over the rice and then scoop the veggies underneath on top of the fish. One of the best ways I've found to cook a fish fillet.

    3 Replies
    1. re: Bat Guano
      p
      pass Jun 19, 2009 08:16 AM

      I would have never of thought of that and I need some cabbage to mop up some other leftovers in a day or so. Thanks

      1. re: Bat Guano
        j
        jchamberlain Jun 19, 2009 12:59 PM

        Two words - fish tacos.

        Soft shells - pan blackened, lettuce tomato, lime juice, sour creme, and anything else you want. Sometimes I like black beans, sometimes cilantro, you name it.

        1. re: jchamberlain
          kchurchill5 Jun 19, 2009 01:29 PM

          I second the tacos or quesadillas. Love to use leftover fish this way.

      2. h
        Harters Jun 19, 2009 08:03 AM

        If it's smoked haddock (which is more common here), then definitely kedgeree. You could still try it if its ordinary unsmoked.

        2 Replies
        1. re: Harters
          p
          pass Jun 19, 2009 08:21 AM

          I absolutely love a good kedgeree but sadly its not smoked and I'm not sure it would be the same. It's a good excuse to buy a smoker though. So its on at the expensive end of the list :)

          1. re: pass
            s
            smtucker Jun 19, 2009 10:25 AM

            I bought an inside, stovetop smoker that does a brilliant job with smoking fish. It is the Emeril-5-in-1 cast iron model. It was on a clearance table for $40. Emerilware seems to be on a lot of clearance tables these days, so maybe this would be helpful.

        2. cassoulady Jun 19, 2009 08:18 AM

          I broil haddock with a little breadcrumbs and lemon juice and butter on top and serve with homemade tarter sauce. Very new england and good.

          1 Reply
          1. re: cassoulady
            p
            pass Jun 20, 2009 12:34 PM

            Thanks for all the good advice everyone, I went for this one in the end as I already had the all the ingredients although I will attempt the others in the future. I served it with new potatoes and spring onions although the combination of fish and sauce is so good it could easily have been served alone.

          2. BobB Jun 19, 2009 08:51 AM

            I made some gorgeous haddock last night. Cut it into 3" - 4" pieces, shook it in a bag with lightly seasoned flour (salt, pepper, thyme, paprika, and a pinch of Old Bay). Quick seared over medium-high heat in a mixture of grapeseed oil and butter, then served with a spicy mayo-based sauce.

            For the sauce, mix together 1/2 cup good mayo, 1 tbsp lemon juice, 1 tbsp chopped pickled jalapeño, 2 tsps Melinda's XXXTra Hot Habanero Sauce. Great with almost any fish.

            1 Reply
            1. re: BobB
              k
              Kelli2006 Jun 19, 2009 11:18 AM

              Both yours and Cassoulady's recs sound very good. I tend to sear-roast fish fillets after crusting them with seasoned flour or crumbs and haddock's mild firm flesh takes very well to that method.

            2. kchurchill5 Jun 19, 2009 01:39 PM

              For leftovers, fish is always good, lots of variations. I love to pan sear with a spicy cumin and lime marinade, served over some baked cornbread and black beans seasoned with just some garlic and onion and cumin. Serve with a little salsa and sour cream. Sort of Mexican fish. You can add some chilis or cheese to a basic mix and end up with a quick easy meal. And very in expensive.

              Cut in cubes in pan sauteed with olives, grape tomatoes, artichokes, peppers and chicken broth over yellow rice. A light healthy dish.

              Fish stuffed mushrooms. I love to make a stuffing of fish, celery, peppers, onions, tomatoes and stuff into portabellos. Top with some bread crumbs and bake. Great light dish for summer.

              1. Cheese Boy Jun 20, 2009 08:08 PM

                Haddock chowder is a favorite of mine. ... Maybe next time.

                1. s
                  smartie Jun 21, 2009 07:28 AM

                  fish pie - poach the haddock in a small amount of seasoned water, save the water, drain the fish. Make a cheese sauce incorporating the fish water, maybe add some carrots, cauliflour, brocolli and leeks (well drained). Pour cheese sauce onto fish and veg, top with mash and bake.

                  2 Replies
                  1. re: smartie
                    h
                    Harters Jul 9, 2009 02:32 PM

                    Improvement on smartie's fish pie. Poach in milk. Add a few prawns.

                    1. re: Harters
                      s
                      Stuffed Monkey Jul 9, 2009 08:00 PM

                      My fish pie is as smarties, but I put a layer of spinach on the bottom and add some hard boiled eggs cut in wedges. I also like to use a mix of haddock, hake and salmon. My aunt uses some smoked haddock and a mix of other fish in hers.

                  2. CreativeFoodie42 Jul 9, 2009 06:24 AM

                    I made a wonderful beer batter fish last night with a side of fresh veggies from the local farmer's market. The best part of the meal was the amazing tarter sauce I made using a Bobby Flay recipe (minus the anchovies and used dried habanero peppers instead). Delicious. http://www.foodnetwork.com/recipes/bo...

                    2 Replies
                    1. re: CreativeFoodie42
                      kchurchill5 Jul 9, 2009 08:44 AM

                      I grow habeneros so I am always looking for recipes that won't kill others, lol. I love Bobbys Lemon Tarter Sauce. It was wonderful. I didn't serve it with his fish or vinegar. But did make some great chips (aka potatoes) and some pan fried fish. It still was great. I pan fried my nuggets of cod in the pan and then put them on a skewer to serve. It was just a fun way to make easy servings. I made a simple coleslaw, nothing fancy, pretty traditional but no mayo, just vinaigrette based for this one. The vinegar went with the fish well.

                      1. re: kchurchill5
                        CreativeFoodie42 Jul 9, 2009 07:22 PM

                        Sounds delicious! I like the nuggets and skewer idea. I'll have to try it out!

                    2. n
                      normalheightsfoodie Jul 9, 2009 11:05 PM

                      HAve you thought about ceviche.
                      Juice 2 oranges and 2 limes, remove seeds from a Jalepeno, pinch of salt, a little garlic.

                      Cut fish in small cubes.

                      Allow liquid mixture to to it's thing for a 1/2 hour. After a 1/2 hour add the fish and allow to marinate for 30 minutes or so in the fridge.

                      Cube some mango, cucumber and avocado.

                      strain fish and divide between plates, reserve liquid.

                      top with avo, cuc,and mango, drizzle some of the marinade.

                      serve chilled.

                      1. krisrishere Jul 10, 2009 08:13 AM

                        I use this recipe for any sturdy white fish. The fish is baked with a cracker crumb topping. It's really different and tasty. http://tinyurl.com/mqp5ap

                        1. h
                          Harters Jul 10, 2009 08:48 AM

                          Bake with a rarebit topping and serve with a lightly poached egg, as sauce.

                          1. kchurchill5 Jul 10, 2009 10:01 AM

                            I haven't made this, but my friend has and gave me the recipe. It was very very good.

                            http://www.helenrennie.com/recipes/fi...

                            Spinach, mushrooms and onions with a bit of stuffing makes for a great topping with cod and a simple white wine base. It was excellent.

                            1. c
                              cwherrett Feb 12, 2012 02:16 PM

                              Seafood Creole, there is a 5 star recipe for it in Allrecipes.com. I just printed it out, due to looking for a substitute for Haddock.

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