Haddock help

I made some last night and I wasn't pleased with how it turned out. I have only had this fish a handful of times and it was in my early childhood. For some reason, I remembered it being a flakier fish. It wasn't...it was more firm, rubbery and very bland. I prepared it wrapped in grape leaves seasoned with salt, pepper, thyme, and olive oil. I served it with a lemon butter sauce...but still, it definitely wasn't great. I bought 2 filets yesterday, because they were on sale and only cooked one. Now I have one in the freezer and I am at a loss of what to do with it. I was thinking maybe a fish pie or some sort of tomato based recipe. Anybody have a good haddock recipe? Any suggestions would be greatly welcomed!

Try a beer batter. Put a little lemon juice on the fillet and make a batter using Bisquik or pancake mix, an egg and just enough beer to make a thick batter. Fry in about a 1/2 inch of oil heated to 375 and turn over when done on the first side. I believe tough, rubberiness is an indication of being over-cooked. A fish like haddock does not really have to be "cooked", just warmed up in the middle.

Agree with Howie, Maria, really sounds like overcook. We cook ours by James Beard's Canadian Cooking method; ten minutes per inch whether on on hot grill, broiler, 450 degree F oven, or hot sautee pan. Hope JB didn't insult any of you Canadians.

I'm sorry, but I can't hear the word "haddock" without thinking of John Cleese:

I am not a looney! Why should I be attired with the epithet looney merely because I have a pet halibut? I've heard tell that Sir Gerald Nabardo has a pet prawn called Simon (you wouldn't call him a looney); furthermore, Dawn Pailthorpe, the lady show-jumper, had a clam, called Stafford, after the late Chancellor, Allan Bullock has two pikes, both called Chris, and Marcel Proust had an haddock!

Eric the Half a Bee may have ruined me for haddock...


Mike

[Jenise]

Try a beer batter. Put a little lemon juice on the fillet and make a batter using Bisquik or pancake mix, an egg and just enough beer to make a thick batter. Fry in about a 1/2 inch of oil heated to 375 and turn over when done on the first side. I believe tough, rubberiness is an indication of being over-cooked. A fish like haddock does not really have to be "cooked", just warmed up in the middle.

Or, do as Howie instructs, and add a handful of grated parmesan and a few pinches of herbs de Provence to the batter--if the fish doesn't have flavor, you can put some new flavors in. Plus, I'd use a little less oil than he suggests.

Do you know that the fish was fresh?

[Jenise]

Do you know that the fish was fresh?

First question the rest of us should have asked, especially since they were on sale.