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pan fried haddock with waldorf salsa recipe

Pan fried Haddock with Waldorf Salsa

  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale

Waldorf Salsa

  • 1 cup chopped red apples
  • 1 cup chopped red grapes
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped walnuts
  • 1 tbsp chopped dill
  • Juice of 1/2 lemon

Pan Fried Haddock

  • 1 lb fresh haddock fillets
  • 2 lg eggs, lightly beaten
  • 1 1/2 cup cornmeal


  1. Combine all of the ingredients for the salsa into a bowl and toss. Refrigerate until needed.
  2. Place the eggs in one bowl and the cornmeal in another.
  3. Melt the butter in a sauté pan.
  4. Dip the fillets one at a time into the egg, letting any excess drip away. dredge the fillet into the cornmeal make sure that it’s completely coated.
  5. Pan fry the fillets until the fish is no longer opaque and the coating is crisp, about 4 minutes on each side.
  6. Serve topped with the Waldorf Salsa.
  • Category: fish, seafood, entrees

Keywords: Pan-Fried Haddock, Waldorf Salsa, Seafood Delight, Creative Culinary Fusion, Gourmet Fish Recipe, Flavorful Seafood Salsa, Haddock Dinner Inspiration, Fresh Ingredients Pairing, Culinary Exploration, Unique Seafood Dish