Fried Haddock with Onion Fonduta Recipe

Name: Fried Haddock with Onion Fonduta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 onions, thinly sliced; 1 stick unsalted butter; Kosher salt; Freshly ground pepper; 1 cup plain Greek yogurt; 1 tablespoon chopped dill; Chopped cilantro; 1 cup all-purpose flour; 1 cup semolina flour; 1 tablespoon dried harissa (available at zamourispices.com); 1/2 teaspoon ground cumin; Pinch of ground allspice; 4 juniper berries, finely crushed; Six 8-ounce haddock or hake fillets; 1 1/2 cups buttermilk; Vegetable oil, for frying

Servings: persons

4 onions, thinly sliced
1 stick unsalted butter
Kosher salt
Freshly ground pepper
1 cup plain Greek yogurt
1 tablespoon chopped dill
Chopped cilantro
1 cup all-purpose flour
1 cup semolina flour
1 tablespoon dried harissa (available at zamourispices.com)
1/2 teaspoon ground cumin
Pinch of ground allspice
4 juniper berries, finely crushed
Six 8-ounce haddock or hake fillets
1 1/2 cups buttermilk
Vegetable oil, for frying

1
In an enameled cast-iron casserole, combine the onions and butter with 1 1/2 cups of water and bring to a boil.
2
Season with salt and pepper, cover and cook over moderate heat until the onions are softened, 10 minutes.
3
Uncover and cook over moderately low heat, stirring, until the onions are soft and just beginning to caramelize, 40 minutes longer.
4
Add a few tablespoons of water as the pan dries out.
5
The fonduta will be thick and creamy.
6
Meanwhile, in a small bowl, combine the yogurt with the dill and 1 tablespoon of cilantro.
7
Season with salt and pepper.
8
In a bowl, mix the flour, semolina, harissa, cumin, allspice and juniper with 1 tablespoon of salt.
9
Soak the fish in the buttermilk for 5 minutes.
10
Drain and dredge the fillets in the flour mixture and transfer to a wax paper-lined baking sheet.
11
In a very large skillet, heat 1/4 inch of oil.
12
Fry the fish in batches over moderate heat, turning once, until golden and just cooked through, 6 to 8 minutes.
13
Drain the fish on paper towels and transfer to plates.
14
Serve with the fonduta and yogurt.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 onions, thinly sliced, 1 stick unsalted butter, Kosher salt, Freshly ground pepper, and more.

Yes, Fried Haddock with Onion Fonduta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Haddock with Onion Fonduta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions