Cracker Barrel Haddock
This Cracker Barrel-inspired haddock recipe is a crispy, golden delight that’s easy to prepare and perfect for a comforting meal. Whether you prefer frying or baking, this dish is packed with flavor and texture, thanks to its seasoned breading and tender, flaky fish. Serve it alongside your favorite comfort foods like mashed potatoes or coleslaw for the ultimate Cracker Barrel experience at home.
Equipment
- 1 shallow dish (for breading mixture)
- 1 shallow dish (for egg and buttermilk mixture)
- 1 frying pan or skillet (if frying) – preferably 10-12 inches in diameter
- 1 baking sheet (if baking)
- 1 paper towel (for draining excess oil, if frying)
- 1 tongs or spatula (for handling fish)
- 1 thermometer (for checking oil temperature, optional)
Ingredients
- 4 haddock fillets 6 oz each
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 cup breadcrumbs preferably panko
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil or canola oil for frying, about 2 cups or olive oil (for baking)
- 1 lemon wedge for garnish, optional
- Fresh parsley optional, for garnish
Instructions
Prepare the Haddock
- If using frozen haddock, make sure to thaw it completely before cooking. Pat the fillets dry with paper towels to remove excess moisture.
Prepare the Breading Mixture
- In a shallow dish, combine the all-purpose flour, cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper. Stir until evenly mixed.
Prepare the Egg Mixture
- In a separate shallow dish, whisk together the eggs and buttermilk until smooth.
Coat the Haddock
- Dip each haddock fillet into the egg mixture, ensuring it is fully coated. Then, transfer the fillet into the breading mixture, pressing gently to coat both sides evenly. Repeat for all fillets.
Cook the Haddock (Frying Option)
- Heat the vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking—about 350°F (175°C). Carefully place the breaded haddock fillets into the hot oil and fry for about 4-5 minutes on each side or until golden brown and crispy.Use tongs or a spatula to flip the fish gently. Once cooked, transfer to a paper towel-lined plate to drain excess oil.
Cook the Haddock (Baking Option)
- Preheat your oven to 400°F (200°C). Place the breaded haddock fillets on a lightly oiled baking sheet. Lightly drizzle the fillets with olive oil. Bake for 15-20 minutes or until the fish is cooked through and the breading is golden and crispy.
Serve
- Garnish the cooked haddock fillets with a wedge of lemon and fresh parsley, if desired. Serve with your favorite sides like mashed potatoes, coleslaw, or roasted vegetables.
Notes
- Oil Temperature: When frying, it's crucial to monitor the oil temperature. Too hot, and the breading will burn; too cold, and it will become greasy. A thermometer is helpful here.
- Baking: If you're baking the haddock, make sure to drizzle a little olive oil or melted butter over the fillets to ensure they stay moist and get crispy.
- Gluten-Free: You can make this dish gluten-free by using gluten-free flour and breadcrumbs.
- Make Ahead: You can prepare the breading and seasonings in advance and store them in an airtight container for up to a week. This makes the process quicker when you’re ready to cook.
- Leftovers: Leftover haddock can be stored in the fridge for up to 2 days. Reheat it in the oven or an air fryer to maintain crispiness.