Fried Haddock with Cornmeal Crust

Fried Haddock with Cornmeal Crust is the kind of simple Southern-style comfort that crackles when you bite into it — flaky, tender fish wrapped in a golden, crunchy cornmeal coating. It’s light, crisp, and full of that old-fashioned flavor that feels like a day on the coast or a family fish fry by the water. One bite tastes warm, homey, and unforgettable.

Ingredients
1 1/2 lbs haddock fillets
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
Oil for frying

Instructions
Pat haddock fillets dry and cut into portions.
Place in a bowl and pour buttermilk over them; add hot sauce if using.
Let soak 10–15 minutes.

In another bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper.

Heat oil in a cast-iron skillet to 350°F (175°C).

Remove haddock from buttermilk, letting excess drip off.
Dredge each piece in the cornmeal mixture, pressing gently so the coating sticks.

Fry 3–4 minutes per side, until golden and flaky.
Drain on paper towels.

Serve with lemon wedges, tartar sauce, coleslaw, or hush puppies — classic Southern-style comfort on a plate.