Dairy-Free Crispy Breaded Haddock
Experience the perfect balance of crunch and flavor with our Dairy-Free Crispy Breaded Haddock recipe! This delightful dish features haddock fillets coated in a golden, seasoned panko crust, made dairy-free with a light almond milk base. A zesty hint of fresh lemon juice and aromatic spices like garlic powder and paprika elevate the flavor profiles, while a quick bake in the oven ensures a healthier twist on the classic breaded fish. With just 20 minutes of prep time, this recipe is ideal for a weeknight dinner or a crowd-pleasing centerpiece. Serve with fresh lemon wedges and your favorite sides for a wholesome, allergen-friendly meal that doesn’t skimp on crispiness or taste. Perfect for those seeking easy dairy-free recipes, this one’s a must-try!
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Recipe Information
Ingredients
- 4 pieces haddock fillets
- 0.5 cup cornstarch
- 1 cup unsweetened almond milk
- 1 whole lemon
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the haddock fillets dry with paper towels. Squeeze the juice of one lemon over the fillets and let them sit for about 5 minutes.
In a shallow bowl, place the cornstarch. This is your first dredging component.
In another shallow dish, pour the almond milk. This will help the breadcrumbs adhere to the fish.
In a third shallow dish, combine the panko breadcrumbs, garlic powder, paprika, onion powder, dried parsley, salt, and black pepper. Mix well to ensure even seasoning.
Start dredging each haddock fillet by first coating it lightly in cornstarch. Make sure to shake off any excess.
Next, dip the cornstarch-coated fillet into the almond milk, allowing any excess liquid to drip off.
Finally, press the haddock into the breadcrumb mixture, ensuring a good, even coat on both sides.
Place the breaded haddock fillets on the prepared baking sheet. Drizzle each fillet with 1 tablespoon of olive oil to help achieve a golden crust.
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the breading is crispy and golden. The fish should flake easily with a fork.
Remove from the oven and let sit for a minute before serving. Serve your Dairy-Free Crispy Breaded Haddock with lemon wedges and your choice of sides.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3299 mg | 143% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 22.2 mcg | 111% | |
| Calcium | 542 mg | 42% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
