To make pan-fried haddock, season the fish with salt and pepper, then lightly dredge the fish in flour and shake off the excess. Fry the fish in 2 tablespoons of canola oil and 1 tablespoon of butter skin-side down until cooked. Serve the fish with lemon and capers.
A spicier pan-fried haddock recipe starts by combining 4 teaspoons of rice flour, 2 tablespoons ground cumin, 1 1/2 teaspoons each of paprika and coriander and 1/4 teaspoon of salt. Heat 4 tablespoons of olive oil in a large skillet on medium-high heat. Place four 8-ounce servings of haddock into the skillet, and fry until just browned. This recipe makes four servings and is also gluten-free.
To make a fried haddock po'boy, combine 1 cup of flour, 1/4 teaspoon cayenne pepper, 1 teaspoon of salt and 12 ounces of beer. In a large saucepan, heat canola oil to about 375 degrees Fahrenheit. Cut an 8-ounce haddock fillets into bite-size pieces, dredge in the flour mix, and pan fry for two to three minutes. Split a baguette, and toast for a few minutes. Apply tarter sauce to both sides, then add the fish. Finish by topping the sandwich with lemon, salt, pepper and chopped arugula.