Fish A Ma Jig Recipe

Prep the fish

Pat haddock fillets dry with paper towels and cut into sandwich-sized pieces (roughly 4 pieces from 1 lb). Season lightly with 1/4 tsp salt and a pinch of pepper.

Buttermilk soak

Place the seasoned pieces in a shallow dish and pour the buttermilk over them. Let sit 15–20 minutes at room temperature or up to 1 hour in the refrigerator to tenderize and help batter adhere.

Make the dry mix

In a wide shallow bowl combine flour, cornstarch, cornmeal (if using), baking powder, 3/4 tsp salt, 1/2 tsp black pepper, garlic powder and paprika. Whisk to fully incorporate.

Heat oil

Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch (roughly 1–2 cups depending on pan). Heat over medium-high until shimmering and a breadcrumb dropped in sizzles (about 350°F/175°C). If you have a thermometer, maintain 350°F; otherwise adjust heat so oil is steady but not smoking.

Dredge and fry

Remove a piece of fish from the buttermilk, letting excess drip off, then dredge thoroughly in the dry mix, pressing to coat. Shake off excess and carefully place in hot oil. Fry in a single layer 2–3 minutes per side until golden brown and an instant-read thermometer reads 145°F/63°C in the thickest part (or flesh is opaque and flakes easily). Do not overcrowd; work in batches if needed.

Drain

Transfer cooked pieces to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining fish.

Butter one side of each slice of white bread evenly. Heat a clean skillet or griddle over medium heat. Place two slices butter-side-down on the hot surface, top each with a slice of American cheese, then place the remaining bread slices butter-side-up to form two sandwiches.

Grill the sandwiches 2–3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Remove and keep warm. Alternatively, grill bread plain (no sandwich) and place cheese on one slice while hot so it melts, then assemble.

In a bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Add sliced cabbage and grated carrot. Toss thoroughly to coat. Taste and adjust seasoning (add more vinegar, salt or sugar to preference). Chill briefly if time allows, but can be used immediately.

Place a hot grilled cheese sandwich on a plate and open it. Lay a piece of fried haddock on the bottom slice (or stack 1–2 pieces if small). Spoon a generous portion of slaw atop the fish. Add pickle slices and a few drops of hot sauce if using.

Close the sandwich and press gently. Cut in half if desired and serve immediately with lemon wedges on the side.