Fried Haddock Sandwich Recipe

Prepare fillets

Pat the haddock fillets dry with paper towels. If fillets are large, cut into 4 sandwich-sized portions (about 4 oz each). Lightly season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Make dry mix

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 teaspoon baking powder, 1 teaspoon salt, and 3/4 teaspoon black pepper. Mix evenly.

Make batter

In a medium bowl whisk together 1 large egg and 1 cup cold beer (or sparkling water) until frothy. Gradually whisk about 1/2 cup of the dry mix into the egg/beer mixture to form a smooth, medium-thick batter. The batter should coat the back of a spoon; if too thick, add up to 2 tablespoons more beer; if too thin, fold in a little more flour/cornmeal mix.

Dredge fish

Set up dredging stations: one plate with 1/2 cup plain flour for initial dredge and the bowl of batter. Lightly dredge each seasoned fillet in plain flour, shaking off excess, then dip into the batter, allowing excess to drip back into the bowl.

Heat oil

Pour 3 to 4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of batter sizzles and browns in about 30–45 seconds.

Fry fillets

Working in batches to avoid overcrowding, carefully lower battered fillets into hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal fish temperature reaches 145°F (63°C) or flesh is opaque and flakes easily. Adjust heat to maintain oil between 325–360°F. Transfer cooked pieces to a wire rack set over a sheet pan or paper towels to drain. Season lightly with a pinch of salt while hot.

Make tartar sauce: In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish (or finely chopped pickles), 1 tablespoon lemon juice, 1 teaspoon chopped capers (optional), 1 tablespoon chopped fresh dill (or 1/2 tsp dried), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust lemon, salt, or relish to preference. Chill until ready to use.

Toast buns

Split the 4 buns and spread the cut sides lightly with softened butter (about 2 tablespoons total). Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side. Remove and keep warm.

Prepare vegetables

Thinly slice the tomato and red onion. If using coleslaw mix, toss it lightly with a pinch of salt and a squeeze of lemon (optional) to brighten. Drain excess liquid from pickles if very wet.

Assemble sandwiches

Spread about 1 to 1.5 tablespoons of tartar sauce on the bottom half of each toasted bun. Place a handful (about 1/2 cup) of shredded cabbage on top of the sauce to create a moisture barrier. Lay one fried haddock portion on the cabbage, then add a couple tomato slices, a few rings of red onion, and 1–2 tablespoons sliced dill pickles. If you like heat, add a few drops of hot sauce. Spoon another 1 teaspoon of tartar sauce on the top bun and close the sandwich.

Serve

Serve sandwiches immediately with lemon wedges for squeezing and extra tartar sauce on the side. Recommend serving with fries or a simple salad.

Leftover fried fish: store cooled fried haddock in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes. Tartar sauce will keep up to 5 days refrigerated.