Fried Haddock Sandwich Recipe
Two crispy Haddock fritters on a Tuscan roll topped with cabbage salsa, fresh sliced tomato, house pickled red onion and bun spread. Served with a side of tartar sauce.
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Ingredients
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Fried Haddock Fritters
Cabbage Salsa
Pickled Red Onion
Bun Spread
Sandwich Assembly
Tartar Sauce (for serving)
Method
Fried Haddock Fritters
- 1
Prepare the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water, whisking until the batter is smooth and thick.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Haddock
Dip each haddock fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
Cabbage Salsa
- 4
Mix the Salsa
In a large bowl, combine the shredded cabbage, grated carrot, chopped cilantro, lime juice, and salt. Toss well to combine, and let sit for 10 minutes to allow flavors to meld.
Pickled Red Onion
- 5
Pickle the Onions
In a small saucepan, combine the sliced red onion, white vinegar, sugar, and salt. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let it cool before using.
Bun Spread
- 6
Make the Spread
In a small bowl, mix together the mayonnaise and Dijon mustard until well combined.
Sandwich Assembly
- 7
Assemble the Sandwich
Slice the Tuscan rolls in half. Spread the bun spread on the bottom half of each roll. Add a fried haddock fritter, followed by a few slices of tomato, a generous amount of cabbage salsa, and pickled red onions on top. Place the top half of the roll over the fillings.
Tartar Sauce (for serving)
- 8
Prepare the Tartar Sauce
In a small bowl, combine the mayonnaise, diced pickles, and lemon juice. Stir until smooth and serve alongside the sandwich.
