This incredibly flavorful Cajun Baked Haddock with Panko Crumbs is a weeknight dinner warrior. Full of savory Cajun flavors and big crunch, this irresistible fish dish can be prepped, baked and on the table in 20 minutes!
Haddock is the perfect type of fish to use in this recipe with crispy topping. But if your local grocery store doesn't carry haddock, you have a few additional flaky fish options.
Using the same measurements of ingredients for the topping, you could make this a cod recipe by using cod fillets instead of haddock. Cod may give you slightly thicker fillets, so cook time may be extended to be sure fish is baked through (reaching 145℉ internal temperature).
Hake and even tilapia would be a big hit at the dinner table with this crispy Cajun topping!
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Haddock fillets: almost any flaky white fish works for this baked fish recipe. If using frozen fish, thaw overnight in the refrigerator and dry well with paper towels before baking.
Creole mustard: if you can't find this savory mustard mix, substitute Dijon mustard and a pinch more cajun spice.
Cajun or creole seasoning: use your favorite brand or grab the Old Bay canister!
Full measurements and directions included in the printable recipe card below.
Step by step instructions:
1. Prep fish
Preheat oven to 375℉. Dry haddock fillets well with paper towels or a tea towel. Place fish on baking pan.
2. Make Cajun cream mix
Combine milk, creole mustard and ¾ teaspoon Cajun seasoning in a bowl. Whisk well. Pour the mixture over the fish fillets.
3. Prep breading
Combine panko crumbs, melted butter and remaining Cajun seasoning in a small bowl. Mix well to combine.
4. Coat and bake fish
Pour seasoned panko bread crumb mixture evenly over the top of the fish fillets, pressing the mixture onto the fish. Bake for 12-15 minutes, or until fish is cooked through (internal temperature of 145℉) and the panko mixture is golden brown.
5. Serve and enjoy
Remove from the oven and serve with diced parsley, lemon wedges, Mardi Gras Mustard or Homemade Tartar Sauce.
Looking for more delicious fish recipes?
FAQ's, Serving Suggestions & Variations:
Parmesan Crusted Haddock: If you're looking for a low-carb option, skip the panko crumbs and sprinkle shredded parmesan cheese over the creamy mustard and milk dredge. Instead of cajun seasoning, use a pinch of kosher salt (the parmesan will add a good amount of salt) and ½ teaspoon of fresh ground black pepper. Bake as directed and enjoy!
Italian Panko Baked Haddock: Use dijon mustard instead of creole mustard in the milk mixture. For the crispy topping, use 1 tablespoon of dried Italian seasoning and ½ teaspoon of garlic powder in the panko mixture. Bake as directed. (This seasoning mixture would also work using regular breadcrumbs if you're out of panko crumbs.)
Don't have panko? Use regular breadcrumbs, or even crushed Ritz crackers to form the crunchy topping!
Don't have cajun seasoning? Use 1 teaspoon of Old Bay Seasoning or 1 ½ teaspoons lemon pepper seasoning.
Don't have creole mustard? Regular Dijon mustard will do just fine!
Parmesan Truffle French Fries, Fancy Sauteed Green Beans or a lovely Yellow Rice Pilaf or Basmati with Lemon & Dill would all be excellent sides to make a great meal. Check out my Best Sides to Serve with Haddock post for 21 great sides options!
You'll know the haddock is done when the internal temperature reaches 145 degrees F.
To store, transfer leftover haddock to an airtight container and keep in the refrigerator for up to 2 days. To reheat, warm gently on a baking sheet at 350℉ until just heated through.
Creole Baked Haddock Recipe with Panko Crumbs
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
3-4 haddock fillets (about 1 pound haddock fillets)
¼ cup milk
1 tablespoon creole mustard
1 ½ teaspoons cajun or creole seasoning, divided
1 cup panko breadcrumbs
3 tablespoons butter, melted
2 tablespoons fresh flat leaf parsley, diced
Lemon wedges, for serving
Instructions
- Preheat oven to 375℉. Prepare a large baking sheet with a sheet of parchment paper. Set aside.
- Dry haddock fillets well with paper towels or a tea towel. Place fish on a baking pan. Combine milk, creole mustard and ¾ teaspoon cajun seasoning in a bowl. Whisk well. Pour the mixture over the fish fillets.
- Next, combine panko crumbs, melted butter and remaining cajun seasoning in a small bowl. Mix well to combine.
- Pour seasoned panko breadcrumb mixture evenly over the top of the fish fillets, pressing the mixture onto the fish. Bake for 12-15 minutes, or until fish is cooked through (internal temperature of 145 ℉) and the panko mixture is golden brown.
- Remove from the oven and serve with fresh parsley, a squeeze of lemon juice, Mardi Gras Mustard or Homemade Tartar Sauce.
Notes
Using the same measurements of ingredients for the topping, you could make this a cod recipe by using cod fillets instead of haddock
- Prep Time: 5
- Cook Time: 15
- Category: lunch, dinner
- Method: oven
- Cuisine: American, Southern, Cajun, Creole
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Daniel
Thanks Christina! This was a super delicious and easy week night dinner to prepare! Served it over sweet potato puree. Yum!
Christina Jolam
What a fantastic combination! So glad you enjoyed it, Daniel. Appreciate you coming back to leave a helpful review!