Crispy Haddock Sandwich Recipe

Prepare fish

Pat haddock fillets dry with paper towels. Trim to a uniform thickness (about 1 inch) so they cook evenly. Season both sides lightly with 1/2 tsp of the table salt and 1/4 tsp black pepper.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 tsp baking powder, remaining 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl whisk the cold ale and the egg until combined. Pour the wet into the dry and whisk gently to a smooth, thick but pourable batter — it should coat the back of a spoon. Chill in the refrigerator for 15 minutes.

Dredge fish

Place an extra 1/4 cup all-purpose flour on a plate for dredging. Lightly dust each seasoned fillet in the flour, shaking off excess—this helps batter adhere.

Heat oil

Pour oil into a deep skillet or heavy pot to a depth of about 1.5–2 inches (about 3 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a tablespoon of batter into the oil; it should sizzle and rise steadily without browning immediately.

Fry fillets

Working in one or two batches (do not overcrowd), dip each floured fillet into the ale batter, letting excess drip off, and carefully lower into hot oil. Fry until golden brown and crisp, about 4–5 minutes depending on thickness, turning once. The internal temperature should reach 145°F (63°C) or the flesh should flake easily. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

While fish chills briefly or during the batter rest, combine 1/2 cup mayonnaise, 2 tbs chopped dill pickles, 1 tbs chopped capers, 1 tbs lemon juice, 1/2 tsp lemon zest, 1 tsp Dijon mustard, 1 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust lemon, salt or parsley. Refrigerate until ready to serve. Makes enough for two sandwiches.

Prep buns & vegetables

Slice the brioche buns and butter cut sides with the 2 tbs unsalted butter. Heat a skillet over medium heat and toast buttered sides until golden and slightly crisp, about 1–2 minutes. Meanwhile, slice the tomato into 1/4-inch rounds and toss lettuce leaves with a pinch of salt and pepper.

Assemble sandwiches

Spread about 1.5–2 tbs lemon tartar sauce on the bottom half of each toasted brioche. Place a lettuce leaf, then two tomato slices (season tomatoes lightly with salt), then one fried haddock fillet on each bun. Top each fillet with two slices of Maine cheddar while the fish is still warm so the cheese softens (if you prefer melty cheese, place assembled open sandwiches under a broiler for 30–45 seconds). Finish with the top bun.

Finish & serve

Sprinkle a light pinch of flaky sea salt over the fish if desired and serve each sandwich with a lemon wedge on the side for squeezing. Serve immediately so the crust stays crisp.