This week, the best-looking fish at the store was haddock. I like to crust haddock or cod with seasoned almond flour (I use kosher salt, ground black pepper and a little bit of paprika), and do a quick pan-fry on it. It takes just a couple minutes per fillet and the almond flour crisps up really nicely. I dip the fillets in a little beaten egg before dredging them, which helps keep the coating on as the fish cooks.
|Pan-fried haddock. Mmm, crispy!|