A delightful twist on a classic haddock recipe, featuring a crispy coating and a rich, buttery sauce.
Season the haddock fillets with seasoning salt on both sides.
Let the seasoning sit for a few minutes to enhance the flavor.
Dredge the fillets in flour, ensuring an even coating.
Shake off excess flour to avoid clumping.
Whisk together the eggs, milk, and ketchup in a bowl.
Ensure the mixture is smooth for even coating.
Dip the floured fillets into the egg mixture, then coat with bread crumbs.
Press the bread crumbs gently onto the fillets for better adhesion.
Heat butter in a frying pan and sauté the garlic until fragrant.
Do not burn the garlic; it should be golden and aromatic.
Fry the breaded fillets in the pan until golden brown on both sides.
Cook over medium heat to ensure even cooking.
Remove the fillets and place them on a warm serving platter.
Keep the platter warm to maintain the fillets' temperature.
Deglaze the pan with white wine, scraping up any browned bits, and bring to a boil.
Reduce the wine slightly for a more concentrated flavor.
Drizzle the sauce over the fillets and serve immediately.
Garnish with fresh parsley for added color and flavor.
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