Fried Haddock Fillet

In a large shallow bowl, beat the eggs and milk together. Place the flour and bread crumbs in two separate shallow bowls or pie plates.

Rinse the haddock fillets under cold running water. Pat dry with paper towels and season with salt and pepper to taste. Dredge the fillet in flour, shaking off any excess flour. Dip the fillet in the egg and milk mixture, making sure to coat the entire fillet. Now press the fillet in the seasoned bread crumbs, coating both sides completely. Repeat the process with the remaining fillets.

Heat a well-seasoned 12-inch skillet over medium-high heat. Working in two or more batches, add the half of the oil and butter to the skillet. Place the fish in the skillet. As soon as the crumbs start to darken, reduce the heat to medium-low. Turn the fish over after 3 to 4 minutes, or when the crust is a perfect golden brown. Once turned, continue cooking for an additional 4 minutes or so. Repeat the process until all of the fish has been cooked.