Paprika-Coated Haddock

We really need to choose some dishes that are more presentable soon; this one looks particularly unappetising. However, it did taste good. We had originally planned to coat the haddock in breadcrumbs, but when it came to doing so we discovered that we didn’t have any eggs so it wouldn’t have worked very well. So instead, we mixed some paprika and salt into a little flour and dusted it with that instead.

The bits that caught on the pan slightly went crisp and deeper orange and tasted delicious. We served it with some mashed potato that had steamed cabbage and sauteed leeks mixed into it; a sort of muddled up colcannon.