I’m on a bit of a food kick lately. Can ya tell? Last night, B & I decided to cook haddock. We were craving a (healthy) crunchy topping.
Turns out, we went with oatmeal. We never made oatmeal-crusted anything, but the stars aligned and we were feeling gutsy. I’m so glad we tried it because it was incredible and a much needed change from our usual go-to. I like unconventional things.
1 lb fresh haddock
1/2 to 1 cup wheat flour (all-purpose white is fine, too)
1 tsp garlic salt
1/2 tsp ground black pepper
1 egg, lightly beaten
1/2 cup almond milk (mayo also works, but B despises the stuff)
1 cup uncooked oatmeal
1/4 to 1/2 cup parmesan cheese
1 tbsp dried basil
1 tbsp dried oregano
1 tsp dried parsley
salt & pepper to taste
1. Preheat the oven to 400 degrees. Prepare a baking sheet with Pam or other cooking spray. Set aside.
2. Cut the haddock filet into smaller, individual portions if it didn’t already come that way.
3. In a food processor (or blender), grind the oatmeal until it becomes a fine powder.
4. In three separate bowls, arrange and mix your double-breading ingredients:
- Bowl 1: wheat flour, garlic salt, and black pepper. Mix together lightly with a fork.
- Bowl 2: beaten egg, milk, and garlic. Mix thoroughly with a fork.
- Bowl 3: ground oatmeal, cheese, herbs, and extra salt & pepper to taste.
5. Double-bread each piece of fish: First, dredge fish in the flour mixture, shaking off the excess. Then, dip into the egg mixture. Lastly, coat in the oatmeal-cheese-herb mixture, and set on the baking sheet. Repeat with each piece of fish, arranging them 1-2 inches apart on the baking sheet.
6. Serve on top of a bed of parmesan cous cous and sautéed spinach. And wine, of course. We must not ever forget the wine. (This cab rocks!)
What’s your favorite way to prepare fish? Always looking for new recipes!