Haddock Sandwich Recipe

Prepare fillets

Pat the haddock fillets dry with paper towels. If fillets are thick, slice horizontally to create two thinner pieces each so they cook evenly.

Set up dredging stations

In a shallow bowl mix the flour with 0.75 tsp kosher salt, 0.5 tsp black pepper and the smoked paprika. In a second shallow bowl whisk the egg with the milk until combined. In a third bowl combine panko breadcrumbs and the cornmeal; season with remaining 0.75 tsp salt and a pinch of pepper.

Dredge the fish

Lightly coat each fillet in the seasoned flour, shake off excess, dip into the egg mixture, then press into the panko-cornmeal mixture until evenly coated. Set coated fillets on a plate and let rest 5 minutes for coating to adhere.

Pan-fry the haddock

Heat a large skillet over medium-high heat and add the vegetable oil. When oil shimmers (about 350°F if using a thermometer), add fillets without crowding the pan. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness (internal temperature 145°F / 63°C). Reduce heat to medium if browning too quickly. Transfer cooked fillets to a wire rack or plate lined with paper towels and squeeze lemon over if using.

While the fish cooks, combine mayonnaise, chopped pickles, chopped capers, lemon juice, Dijon mustard and chopped herbs in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust lemon or salt as desired. Refrigerate until ready to assemble.

Toast buns

Butter the cut sides of the buns and toast them in a hot skillet or under a broiler until golden, about 1–2 minutes. Keep warm.

Assemble sandwiches

Spread about 1 to 2 tablespoons of tartar sauce on the bottom half of each bun. Place 2 lettuce leaves over the sauce, then set a hot crispy haddock fillet on top. Add 2–3 tomato slices and a few rings of red onion if using. Spread a little tartar sauce on the top bun and close the sandwich.

Serve the haddock sandwiches warm with extra tartar sauce on the side and lemon wedges. These pair well with fries, coleslaw, or a simple green salad.