This incredibly flavorful baked haddock with crispy 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!
If you're new to cooking fish at home, or you're cooking for a motley crew that still thinks they don't like fish, this is the recipe for you! Haddock is a very mild white fish and, when combined with the savory cajun-spiced panko crumbs, creates an easy fish recipe, perfect for an easy weeknight dinner that the whole family will love.
Haddock is the perfect type of fish to use in this recipe with crispy topping. In the US, haddock is caught off the shores of New England, where the fish is used in a variety of dishes and chowders. It's a flaky white fish that cooks quickly and soaks up any flavors you add to it. 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!
Keep reading in the FAQ section for plenty of flavor options if you want to switch up the cajun flavors!
What you'll need to make this Cajun Baked Haddock Recipe with Panko Crumbs:
- Haddock fillets
- Creole mustard
- Cajun or creole seasoning
- Panko breadcrumbs
- Fresh parsley
- Lemon wedges
Full measurements and directions included in the printable recipe card below.
Step by step instructions for this crispy baked fish recipe:
Preheat oven to 375℉. Dry haddock fillets well with paper towels or a tea towel. Place fish on 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.
FAQ's, Serving Suggestions & Variations for Cajun Baked Haddock Recipe with Panko Crumbs:
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!
To store, transfer leftover haddock to an airtight container and keep in the refrigerator for up to 2 days. To reheat, warm haddock gently on a baking sheet at 350℉ until just heated through.
Check out some of our other delicious fish recipes:
- Grilled Haddock Recipe
- Italian Stuffed Calamari
- Sauteed Calamari with Roasted Garlic, Chilis and Feta