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Le Chaudron recipe
Églefin pané croustillant
Crispy breaded haddock
⏱ 30 minServes 4Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4haddock fillets
100 g (3½ oz)panko breadcrumbs
50 g (2 oz)grated Parmesan
2beaten eggs
60 g (2 oz)flour
1lemon, cut into wedges
- 4 haddock fillets
- 100 g (3½ oz) panko breadcrumbs
- 50 g (2 oz) grated Parmesan
- 2 beaten eggs
- 60 g (2 oz) flour
- 1 lemon, cut into wedges
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the panko with the Parmesan.
- Dredge each fillet in flour, egg, then the panko mix.
- Place on a lined sheet and drizzle with oil.
- Bake at 200°C (400°F) for 18 minutes until golden.
- The fish should flake easily.
- Serve hot with lemon wedges and a green salad.
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