Fillets of Haddock is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of haddock fillets that are breaded, fried in butter and served with tartar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Haddock.
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This is a classic recipe for a Victorian version of Fillets of Haddock that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 232.—FILLETS OF HADDOCKS.
These are prepared in the same manner as fillets of salmon, for which see No. 207.
Modern Redaction
Ingredients:
4 haddock fillets
1 egg, beaten
200g fine breadcrumbs
60g clarified butter, for frying tartar sauce
Method:
Remove any skin from the haddock fillets then dip in the egg and coat in the breadcrumbs. Melt the clarified butter in a frying pan and when hot, add the breaded haddock fillets and fry until golden brown and heated through.
Pour some tartar sauce in the centre of a serving plate and arrange the fish fillets (overlapping them slightly) on top of this. Pour a little more Tartar sauce over the top then serve.
