Herb Crusted Haddock With Asiago Garlic Waffle Fries

Get ready for a great meal while watching hockey games (dominating the airwaves for the next couple of months). It is quick, easy and tastier than you could imagine. In a word: YUM!

  • 4 skinless, boneless Haddock fillets ( 1  1/2 – 2 lbs.)
  • 1 egg
  • 2/3 cups panko crumbs
  • 2 tbsp. fresh dill weed, snipped
  • 1 tbsp. olive oil

Preheat oven to 300 degrees. Rinse the fish and pat dry. Cut the fish into 8 equal pieces. In a small bowl, beat the egg and set aside.

In a separate bowl, combine panko crumbs, dill, pinch of salt and dip the fish into the egg and then into the crumbs. Set aside.

In a large skillet, heat the olive oil over medium high heat, and cook half of the fish 2-3 minutes each side or until the fish is golden brown and will flake easily . Drain on paper towels.

Keep warm in the preheated oven, while frying the remaining fish. Serve with the wonderful waffle fries. (recipe follows). Hint: Cook the fries first, then reduce temperature to 300.


ASIAGO Garlic Waffle Fries

  • 1/2 cup mayonnaise
  • 2/3 cup shredded Asiago cheese, divided
  • 1 tbsp. lemon juice
  • 1 glove garlic, finely chopped
  • 1 20 oz. bag of waffle fries, frozen
  • 2 tbsp. chopped parsley

In a bowl, combine the mayonnaise, 1/4 cup cheese, lemon juice and garlic until well blended.

Bake the waffle fries, according to directions and transfer to a large bowl. Add the remaining Asiago cheese and parsley, tossing to coat.

Serve fries immediately with the garlic dip and Haddock pieces.

Everyone in the neighborhood will be standing at the door, wanting some.


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