What’s better than fish and chips? These easy haddock bites! They’re like the fun-sized version of the classic dish we all know and love. Perfect for snacking, adding to salads, or serving as an appetizer, these crispy little bites of fish are hard to resist. Once you make a batch, don’t expect them to stick around for long – they tend to disappear pretty quickly in my house!
Suggestions for Ingredient Substitution
For the haddock fillets, cod, halibut, or pollock can be used interchangeably, offering similar mild, flaky textures. These white fish options maintain the dish’s light flavor profile and nutritional benefits. Panko crumbs can be replaced with standard breadcrumbs for a denser coating, or almond flour for a gluten-free, low-carb alternative. Adjust the quantity as needed to achieve proper coverage. Corn starch can be substituted with potato starch, maintaining the crispy texture when fried. Use the same amount as called for in the recipe. For those avoiding eggs, a mixture of 2 tablespoons ground flaxseed with 3 tablespoons water can serve as a binding agent. Let it sit for a few minutes to thicken before using. This substitution adds healthy omega-3 fatty acids to the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
For the haddock bites:
- 1 cup panko crumbs (for extra crispiness)
- 14 oz haddock fillets
- 1 large egg (whisked well)
- 1 tsp salt
- 1/2 tsp black pepper (freshly ground, for best flavor)
- 1/2 cup corn starch
- neutral vegetable oil (for frying, I use Wesson canola oil)
For the sriracha mayo:
- 2 tbsp japanese mayonnaise (like Kewpie)
- 1 tbsp sriracha
Step 1: Prepare the Fish Fillets
Begin by dicing your fish fillets into bite-sized pieces, approximately 1.5 inches wide.
Use a paper towel to pat the diced fish dry on both sides to remove excess moisture.
Once dry, season the fish pieces evenly with salt and black pepper on both sides.
Step 2: Coat the Fish Pieces
Set up a dredging station with bowls containing cornstarch, beaten egg, and panko breadcrumbs.
Dip each piece of fish first in cornstarch, ensuring it is fully coated.
Then, dip the fish in the beaten egg, followed by the panko breadcrumbs.
Make sure each piece is evenly coated without any bald spots.
Step 3: Heat the Oil
Pour 2 inches of vegetable oil into a large pan and heat it over medium heat to approximately 350°F.
If you don’t have a thermometer, you can test the oil’s readiness by placing a wooden chopstick in the middle of the pan—if bubbles form around the chopstick, the oil is hot enough to begin frying.
Step 4: Fry the Fish
Fry the fish pieces in small batches to ensure they cook evenly.
Fry each side until the pieces become golden brown and are cooked through, about 2 minutes per side.
Remember, cooked fish should have an internal temperature of 145°F.
Step 5: Drain and Cool the Fish
Once the fish is fried to a golden brown, transfer them to a wire rack or a paper towel-lined baking sheet.
This step helps to drain any excess oil and keeps the fish crispy.
Step 6: Prepare Sriracha Mayo and Serve
Create a Sriracha Mayo sauce by combining your preferred ingredients in a small bowl.
Serve the sauce alongside the crispy fish bites for dipping, and enjoy this delicious snack or meal!
