Hadlock Sando Recipe
Local Haddock, lager-battered and fried golden brown. Sits on a bed of lettuce and topped with our bright and zesty house-made tartar sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Preparation
Tartar Sauce
Assembly
Method
Fish Preparation
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the lager beer until smooth. The batter should be thick enough to coat the fish.
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
Fry the Haddock
Dip each haddock fillet into the batter, allowing any excess to drip off. Carefully place the battered fillets into the hot oil. Fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Tartar Sauce
Make the Sauce
In a bowl, mix together mayonnaise, dill pickles, lemon juice, capers, and Dijon mustard. Season with salt and pepper to taste. Refrigerate until ready to use.
Assembly
Assemble the Sandwich
On each bun, place a lettuce leaf, followed by a fried haddock fillet. Top with a generous spoonful of tartar sauce. Close the sandwich and serve immediately.
