Introduction
Italy has a knack for taking a few simple ingredients and making them feel like a proper occasion. Fresh haddock. Parmesan. Garlic. Herbs. Olive oil. That's pretty much the entire plan. These crispy cutlets are inspired by the sort of seafood you'd find along the Italian coastline where fish arrives fresh, the olive oil flows freely, and nobody feels the need to complicate things. Golden outside. Flaky inside. Proper comfort food with a Mediterranean passport.
You’ll Need
500g haddock fillets, cut into large portions
60g plain flour
2 eggs, beaten
100g panko breadcrumbs
50g grated parmesan
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp sea salt
½ tsp black pepper
2 tbsp olive oil
Oil spray
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but Dangerous
Garlic aioli
Rocket salad
Extra parmesan shavings
Ciabatta bread
Method
Preheat your air fryer to 200°C.
Pat the haddock completely dry using kitchen paper.
Place the flour into one bowl.
Place the beaten eggs into a second bowl.
In a third bowl mix together the breadcrumbs, parmesan, garlic powder, oregano, basil, salt, and black pepper.
Coat each haddock portion first in flour, then egg, then the parmesan breadcrumb mixture.
Drizzle lightly with olive oil.
Lightly spray the air fryer basket with oil.
Arrange the fish cutlets in a single layer.
Spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, carefully turning halfway through, until deeply golden and crisp.
Allow to rest for 1 minute before serving.
Finish with fresh parsley and lemon wedges.
Serve immediately with rocket salad, garlic aioli, or ciabatta if using.