Haddock Francese over Angel Hair
Chicken Francese—chicken cutlets dipped in egg, fried, and served with a lemony sauce—is an Italian-American favorite. Swapping the chicken for haddock in this version is a perfect match! Serve it on top of pasta to absorb all the delicious sauce and you have a fantastic weeknight dinner without having to wait for a table!
Serves 4
8 oz. angel hair pasta
1 cup all-purpose flour
1 large egg
4 haddock fillets
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 cup sweet white wine, such as a German Riesling
1 cup fish stock
4 large lemons, 3 juiced, 1 thinly sliced
2 Tbsp. unsalted butter
1 Tbsp. finely chopped fresh flat-leaf parsley
Place a large pot of well salted water to boil. Cook the pasta according to package directions until al dente.
Put the flour in a wide, shallow bowl. In another wide, shallow bowl, whisk the egg with 2 Tbs. water. Pat the haddock dry and generously season with salt and pepper.
In a large nonstick skillet, heat 2 Tbs. of the oil over medium heat until shimmering hot.
One at a time, quickly dredge 2 of the fillets in the flour, then in the egg, letting the excess drip off, and transfer to the skillet. Fry, flipping once, until golden and just cooked through, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining oil and fish. Keep warm.
Add the wine to the skillet and boil until reduced by half, scraping the bottom of the skillet with a wooden spatula to loosen any browned bits, about 5 minutes. Add the fish stock and boil until reduced by half, about 5 minutes. Lower the heat to low. Stir in the lemon juice and slices, Add the butter and cook, stirring and shaking the pan, until the butter is incorporated, about 1 minute. Season to taste with salt and pepper.
Strain the pasta and add to the pan sauce. Toss to coat. Plate in warm pasta bowls. Return the fish to the remaining pan sauce to warm, about 3 minutes. Transfer to the plates with the pasta and spoon over the remaining sauce and sprinkle with the parsley.