From creamy chowder to crispy beer-battered fish, these haddock dishes are the perfect solution for Lenten menus and meatless Mondays.
By Yankee Magazine
Oct 18 2022
Helen’s Fish ChowderPhoto Credit : Kristin Teig
With its firm texture and light, slightly-sweet flavor, haddock is a popular cold-water whitefish that works well baked, broiled, fried, or even smoked. It’s at its peak during the winter and spring, when the cold air makes for firmer flesh, but you should have no trouble finding it at any time of year. When choosing haddock from the fishmonger or supermarket, look for firm flesh that is bright white, not chalky or grey. Haddock is often sold with the skin — some say to differentiate it from cod. You can bake the fish with the skin on, remove it yourself, or ask them to do it for you at the counter.
Note: While haddock populations suffered from over-fishing in the late 20th century, the species has since begun to recover. We recommend purchasing wild haddock that has been hook-caught, as opposed to caught by bottom trawling. For more information on choosing sustainable seafood, visit Seafood Watch from the Monterey Bay Aquarium.
The perfect filling for a fried fish sandwich, or as part of a fisherman’s platter served with lemon wedges and tartar sauce.
Baked Haddock is already a Yankee seafood classic. This variation ups the ante with a buttery oyster stuffing.
A New England Lenten classic, these tasty fish cakes are the perfect combination of firm white fish, mashed potatoes, and tangy tartar sauce. Just add lemon!
We love this easy recipe for baked haddock, stuffed with a flavorful potato bread stuffing.
Simple and delicious, this cheesy haddock casserole is a seafood spin on classic comfort food.
One of our favorite haddock recipes, the simplicity of this fish chowder is all Down East ingenuity: The haddock is cooked in the potato water, and that broth becomes the basis of the chowder.
Made with lobster, haddock, shrimp, clams, and scallops, this seafood casserole has been a Yankee favorite for nearly 40 years.
A frozen favorite since the 1950s, homemade haddock fish sticks are both easy to make and kid-approved.
Dill gives the broth of this easy mock lobster soup its nutty, lobster-like flavor. Your wallet will thank you!
A beer-infused, homemade marinade paired with scallops, haddock, and shrimp makes these seafood kabobs a favorite for parties and entertaining.
Are any of these haddock recipes your favorite? Let us know in the comments!
This post was first published in 2016 and has been updated.