Plantain-Crusted Haddock

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Plantain Crusted Haddock (gluten-free breaded fish) by Ashley of MyHeartBeets.com

Do you guys like seafood?

(this is where 5-year-old me opens her mouth and says, “SEE food!”)

Okay, it’s not very funny now but you know you loved that joke when you were a kid.

Two things about me:

  1. I love fish.
  2. It’s the protein that I eat the least.

Anddd I have no idea why.

I’m going to try and eat fish more often. And now that I’ve written/said it out loud and put it out on the interwebs, I’ll actually do it, right?

Let’s start with this recipe: Plantain-Crusted Haddock. It’s the perfect solution for those of us gluten-free eaters who want breaded fish. It’s a light and tender and flaky fish with a crispy and crunchy coating… mmmm bready fish.

Plantain Crusted Haddock (gluten-free breaded fish) by Ashley of MyHeartBeets.com

This is the perfect winter fish recipe. Because, let’s be real, there’s no way you’re going to turn your oven to 500F in the summer.

It’s really simple to make and it’s done in no time at all. You just pop it in the oven and bam, 10ish minutes later, you’ve got baked fish:

Plantain Crusted Haddock (gluten-free breaded fish) by Ashley of MyHeartBeets.com

Plantain-Crusted Haddock

Plantain Crusted Haddock (gluten-free breaded fish) by Ashley of MyHeartBeets.com

Plantain-Crusted Haddock

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Ingredients
 

  • 2 pounds Haddock or another white fish, cut into small pieces
  • 1 cup plantain chips
  • 1 large egg whisked
  • Pinch of cayenne adjust to taste
  • Salt adjust to taste

Instructions
 

  • Preheat oven to 500F.
  • Put the plantain chips in a food processor and finely grind. Place into a shallow bowl.
  • Dip the top of the fish into the whisked egg, letting any excess drip. Then place the top of the fish into the bowl with the crushed chips. The top of the fish should be well coated. Repeat with remaining pieces of fish.
  • Bake at 500F for 10-12 minutes or until the fish easily flakes.

Notes

This recipe calls for only one side of the fish to be coated with plantain chips, but you can easily double the amount of plantain chips to coat both sides.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Sher says

    Made this tonight. What a wonderful way to to make a crispy coat. I used TJ’s plantain chips too. My husband doesn’t love seasfood and inhaled this fish 🙂 Thanks so much for a yummy, quick recipe!

  2. Caroline says

    This recipe looks so nice and easy! Guess I better try it before it gets too hot down here in Texas to run the oven. Question about the plantain chips…do you make them yourself in a dehydrator or buy store bought? If store bought, do you have a brand you like?

    • My Heart Beets says

      Hi Caroline – I usually go with store bought. I try to look for clean ingredients – I get mine from either Trader Joes or TJ Maxx. Hope that helps and hope you love the fish! 🙂

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