Pan-fried Crusted Haddock

Ingredients:

1 lb  Haddock Fillets
Salt
1/2 cup All-purpose flour (for dredging)
Vegetable oil (approx. 1/2 cup, for shallow frying)

Sauce Ingredients:

2 cloves Garlic, minced
1 Shallot, minced
1/2 teaspoon Fennel seeds
1/2 cup White wine
1/2 cup Fish stock
Coarse black pepper

Method:

Season haddock fillets with salt. Heat 1 cm of oil in a skillet over medium-high heat. Dredge fillets in flour, shaking off excess, and sprinkle one side generously with coarse black pepper. Place fish in hot oil, pepper-side down.

Fry for 3–4 minutes until a deep golden crust forms. Flip and cook on the second side for 1–2 minutes until flesh is opaque. Remove fish from pan and set aside. Discard all but 1 tablespoon of oil. Add garlic, shallot, and fennel seeds to the pan. Sauté briefly. Pour in white wine and fish stock. Boil until reduced and slightly thickened. Pour sauce over haddock. Serve immediately.