Entertaining

Bright and tangy flavours go into this pan-fried haddock with gremolata tartar sauce recipe

Published: January 14, 2026

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Whether you reel in a fresh catch or pick up a few fillets in town, this quick and easy recipe will have everyone fishing for more.

 

Pan-fried Haddock

Amy Rosen
This is a fantastic meal for weekends with drop-in guests—especially if they bring fresh fish. With a dollop of homemade tartar sauce and a squeeze of lemon, it’s as tasty and fast as a meal can be. This recipe works with any freshwater whitefish.
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Course dinner
Cuisine Canadian
Servings 6 people

Ingredients
  

  • 1 ½ lbs boneless, skinless haddock fillets (or other whitefish)
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp pepper
  • pinch cayenne
  • 3 large eggs
  • 1 tbsp cold water
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 2 lemons cut into wedges

Instructions
 

  • Pat fillets dry. On a plate, season flour with salt, pepper, and cayenne. In a medium bowl, beat eggs with water.
  • Dip fillets in flour mixture, then in beaten egg. Set aside.
  • Heat oil in a large nonstick frying pan over medium heat. Add butter and let it melt and foam. Add fillets and pan-fry for about 3 minutes on each side, or until golden and cooked through (the fish will flake).
  • Serve with a side of tartar sauce and lemon wedges.
Keyword dinner, fish fry
Tried this recipe?Let us know how it was!

 

Gremolata Tartar Sauce

Amy Rosen
This zesty gremolata tartar sauce will brighten up any fried dish.
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Course dinner
Cuisine Canadian
Servings 6 people

Ingredients
  

  • ½ cup flat-leaf parsley chopped
  • 1 lemon zested
  • 1 small shallot chopped
  • 1 tsp Dijon mustard
  • 2 tsp sweet relish
  • ½ cup mayonnaise
  • salt and pepper to taste

Instructions
 

  • Add parsley, lemon zest, and shallot to a mini chopper or mince by hand. Add to a medium bowl and mix in Dijon, relish, mayonnaise, and salt and pepper to taste.
  • Stir well until combined, cover, and refrigerate for at least one hour before serving.
Keyword dinner, fish fry
Tried this recipe?Let us know how it was!

This recipe originally appeared in the June/July ’23 issue of Cottage Life.

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