Pan-Fried Haddock Fillets

prep 15 mins cook 20 mins
  • 1 kg (2 lb) floury potatoes, peeled
  • 75 ml (3 fl oz) full-fat milk
  • 150 g (5 oz) butter
  • 4 haddock fillets, about 150 g (5 oz) each, skin on
  • 2 tablespoons capers in brine, drained and rinsed
  • 4 tablespoons lemon juice
  • salt and pepper

Cook the potatoes in lightly salted boiling water for about 20 minutes. Mash until smooth with the milk and 50 g (2 oz) of the butter. Season well.

Meanwhile, melt the remaining butter in a large frying pan, add the haddock fillets, skin-side down, and cook for about 3 minutes until golden and crispy. Carefully turn over the fillets and cook for a further 1–2 minutes.

Remove the fillets and transfer to serving plates with the mashed potato.

Return the pan to the hob. Increase the heat until the butter turns nut-brown in colour, then add the capers and lemon juice. Bubble for a minute and then spoon over the fish and potatoes. Serve immediately.

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