Ingredients:
- Cooking spray, or oil, for the baking sheet
- 4 (6-ounce) haddock fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1 1/2 cups Panko Breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 2 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Creole Seasoning
Preparation:
- Preheat the oven to 425 F. Line a rimmed baking sheet with foil.
Spray the foil with nonstick cooking spray or brush lightly with oil.
- Lightly sprinkle the fish fillets all over with salt and pepper.
- Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning.
-We are going to do standard breading by dipping the fillet in flour, egg, and then panko breadcrumb mixtures
- Arrange the fish in the prepared baking pan. For pieces with a long, thin "tail," tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.
- Bake the fish for about 18 to 22 minutes, or until it is cooked through and flakes easily with a fork. Ensure the fish reaches 165 degrees F internally. The baking time depends on thickness, so adjust for very thin or thick fillets.
