Haddock, what to do with it?

rotters

rotters

rotters

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My family and I went to the newlyn fish festival today and I ended up bidding on 2 haddocks, I've looked up a few youtubes on filleting them, but wondered what you guys would do with them?


Cheers in advance.




rotters
 
To be honest, if I went to a fish festival I would have a rough idea on what to do with any purchase I decided to make :/

I really do not like fish - it's too bony. To please me, you would have to fully bone and mince the flesh and form it into a cake with a crunchy, yet crumbly outer coating, and serve it warm (yet crunchy) with chips and peas.

HTH :)
 
How boring is that, we at least once a week buy something we haven't cooked or an unsure of, it makes food fun.

Fish and chips is a good shout but not really what I'm looking for, cheers though.
 
What did you expect? You went to a fish festival with no idea to how to prepare fish? No personal insults.

Sea fish has no taste and therefore has to be coated in batter and have salt, pepper and tartare sauce thrown all over it before it becomes palatable.
 
Don't be obtuse, and of course it has flavour, you obviously have no palate.

Comment referred to deleted.

As for not knowing what to do with the fish I bought, it's part of the adventure of cooking new things.

I was only asking for ideas, but it kinda back fired.
 
I would fillet it. But I think that is just personal preference.

If you cook them whole you could stuff them with something though.
 
Quink said:
What did you expect? You went to a fish festival with no idea to how to prepare fish? Comment deleted.

Sea fish has no taste and therefore has to be coated in batter and have salt, pepper and tartare sauce thrown all over it before it becomes palatable.
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Sea fish has no taste? Lol. You obviously don't know anything about fish or seafood. In fact, if you think fish has to be coated in batter, salt, pepper and Tartar sauce in order for it to taste good then your knowledge on food and cooking is probably non existent. The best restaurant you've ever been to is most probably Harvester or something.
 
Probably one of the best fishes for deep frying. Or wrapped in a foil parcel with a little salt, pepper, wine and a dash of lemon, and roasted.
 
Haddock does lend itself very well to frying in batter. Where I come from, it's haddock you get if you ask for fish and chips in the chippy.

If you don't want to deep fry it, I would suggest keeping it simple. Maybe pan fry it and serve with a bit of herb butter and a squeeze of lemon with some crushed tatties and some French beans or something like that.
 
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Do this. Battered fish. Some chips. Mushy peas. Bread and butter. Dollop of tartar sauce. You cant lose.
 
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Fillet it off.

Get a long piece of tin foil.

Place some very finely sliced ginger on the bottom, put fish on top of this ginger.

Then put some chilli, salt, pepper, more ginger, garlic, honey, juice and zest of half a lime in and seal up the tin foil so that you have something looking like a metallic pastie.

Bung in the oven at 180 for 7-10 mins and then take out and serve with either some sticky rice, noodles or stir fried veg. Dont forget to pour all the juices over what ever you serve it with too.

You can bung some finely sliced spring onions in there too, which is gooood.
 
Fillet it. Bake it with some chorizo, cherry tomatoes and basil scattered over the top. Also cover in a dash of olive oil and a glug or two of sherry.

Bake at 180c (covered with foil) for 10+ minutes until it is cooked. All the ingredients combine to make a wonderful sauce. Perfection.
 
PapaLazaru said:
Fillet it. Bake it with some chorizo, cherry tomatoes and basil scattered over the top. Also cover in a dash of olive oil and a glug or two of sherry.

Bake at 180c (covered with foil) for 10+ minutes until it is cooked. All the ingredients combine to make a wonderful sauce. Perfection.
Click to expand...

The wife and I do exactly this.

Serve on a bed of rice with a Naples style tomato sauce.
 
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