Haddock is a saltwater fish and is a member of the cod family. Wholey Haddock is a mild, slightly sweet tasting fish without an overpowering fishy flavor. Its white flesh is lean, with low levels of oiliness, and fine flakes that are firm and tender once cooked. It is an excellent fish for kids and those that don’t like to eat strong tasting, fishy seafood like anchovies or mackerel.
Compared to cod, Wholey Haddock has a slightly stronger flavor profile, although they are quite similar. Few could tell these fish apart once battered, cooked, and served on a plate. The two fish tend to get used interchangeably when used for fish and chips in the U.K.
However, a cod fillet will usually be firmer and thicker than a haddock. The Wholey Haddock’s flake is more delicate than cod, and its meat tends to have a drier appearance. In the kitchen, a good rule of thumb is to fry haddock as they cook quickly. Cod can be seared, grilled, or fried; thanks to its thickness, it won’t overcook as easily.
WHOLEY BROILED HADDOCK
- 1 bag Wholey Haddock, thawed
- ¼ tbsp. Onion Powder
- ¼ tbsp. Paprika
- ¼ tbsp. Garlic Powder
- ¼ tbsp. Ground Black Pepper
- ¼ tbsp. Salt
- 1/8 tbsp. Cayenne Pepper
- ½ tbsp. Butter
- 1 Lemon, cut into wedges
Preheat oven broiler. Place oven rack about 6 inches from broiler. Place aluminum foil on a baking sheet and spray with cooking oil.
Thaw and rinse fish. Pat dry. Place fish on prepared foil baking sheet. Mix onion powder, paprika, garlic powder, black pepper, salt and cayenne pepper. Sprinkle over fish. Dot fish with butter.
Broil 6-8 minutes or until fish flakes easily with a fork. Serve with lemon wedges.
BAKE: Thaw and rinse Haddock. Pat dry. Preheat oven to 425 F. place fish in a lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 10-12 minutes, or until fish flakes easily with a fork.
BROIL: Thaw and rinse Haddock. Pat dry. Preheat broiler pan. Season fish with salt, pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork.
FRY: Thaw and rinse Haddock. Pat fry. Heat oil to 350 F. dip fish in flour or cornmeal. Fry until golden brown, approximately 3-4 minutes per side.