Keith’s Lunenburg Recipe
Experience the coastal charm of Nova Scotia with Keith’s Lunenburg, a delightful dish that captures the essence of fresh, local ingredients. Each bite reveals a perfect harmony of flavors, expertly crafted to transport your taste buds to the picturesque shores of Lunenburg. Savor the unique blend of spices and textures that celebrate the region's rich culinary heritage.
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Ingredients
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Main Ingredients
Tartar Sauce
Method
Cooking the Haddock
- 1
Prepare the Breading
In a shallow dish, combine the flour, cornmeal, salt, and black pepper. Mix well.
- 2
- 3
Coat the Fish
Dip each haddock fillet into the egg wash, then dredge in the flour mixture, ensuring an even coat.
- 4
Fry the Fish
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated haddock fillets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Making the Tartar Sauce
- 5
Combine Ingredients
In a small bowl, mix together the mayonnaise, chopped dill pickles, lemon juice, capers, salt, and black pepper until well combined.
Serving
- 6
Serve
Serve the fried haddock hot with a generous side of tartar sauce for dipping.
