Haddock Fish Sandwich Recipes

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CRISPY FRIED FISH SANDWICHES



Crispy Fried Fish Sandwiches image

Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 55m

Number Of Ingredients 14

4 fresh skinless cod fillets (4-6 ounces each)
Salt and pepper, to taste
½ cup all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
1 egg
½ cup buttermilk
Oil, for frying (I prefer peanut oil, but canola or vegetable oil will also work)
For serving: buttered and toasted sandwich rolls, lettuce, tomato and tartar sauce
1 cup mayonnaise
1 tablespoon Dijon or stone-ground mustard
1 tablespoon minced fresh dill or parsley (optional)
1 ½ tablespoons freshly-squeezed lemon juice
Salt and pepper, to taste

Steps:

  • Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
  • Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
  • In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
  • Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
  • Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
  • Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
  • Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
  • Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.

Nutrition Facts : ServingSize 1 fillet, Calories 271 kcal, Carbohydrate 22 g, Protein 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 117 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g

BAKED HADDOCK



Baked Haddock image

Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.

Provided by linda

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 7

¾ cup milk
2 teaspoons salt
¾ cup bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground dried thyme
4 haddock fillets
¼ cup butter, melted

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  • Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g

FRIED HADDOCK PO' BOY



Fried Haddock Po' Boy image

Provided by Chuck Hughes

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 24

1 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1 (12-ounce) bottle medium bodied beer
Canola oil
8 (3-ounce) fillets fresh haddock
Sea salt and freshly ground black pepper
2 baguettes, cut into a 6 to 8-inch piece per portion and cut in half lengthwise
2 to 4 tablespoons or 2 nubs of butter
Tartar Sauce, recipe follows
Iceberg lettuce, julienned, for garnish
4 tablespoons Homemade Mayonnaise, recipe follows
1 bunch arugula, chopped
1 large shallot, finely chopped
1 large dill pickle, chopped
1 tablespoon capers, chopped
2 anchovies, minced
2 whole eggs
1 tablespoon Dijon mustard
4 cups canola oil
1/2 cup water
Zest of 1 lemon and juice of 1/2 lemon
Dash kosher salt
Freshly ground black pepper

Steps:

  • Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles. Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. When the oil is at temperature, (if you don't have a thermometer you can test it by dropping a bread crouton in. If it sizzles on hitting the oil, it's ready), dip the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior. When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil. Open out the split baguette and place inside down in a large pan coated with a nub of butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty. To assemble: Spread Tartar sauce on both sides of the bread, lay on two pieces of fish and add a final little crunch of some finely sliced iceberg lettuce.
  • Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny.
  • Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.

HADDOCK FISH SANDWICH



Haddock Fish Sandwich image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 17

Canola oil, for frying
2 6-ounce pieces haddock
1 cup flour
1/2 cup buttermilk
1/2 cup whole milk
1 cup cracker meal
2 hamburger bun, toasted and buttered
Tarter Sauce, recipe follows
Coleslaw, for serving
Dill sandwich pickles, for serving
3 yellow onions
1/4 cup fresh parsley
8 cups mayonnaise
1 cup relish
1 cup sugar
2 tablespoons hot sauce
2 teaspoons salt

Steps:

  • Preheat the oil in a deep fryer to 310 degrees F. You can also use a deep cast-iron skillet filled halfway with canola oil.
  • In one shallow dish, add the flour. In a second shallow dish add the buttermilk and whole milk. In a third shallow dish, add the cracker meal. Dredge the fish into flour, then the milk and then the cracker meal. Fry the fish until golden brown and cooked through, 5 to 7 minutes. Remove and drain the on a paper-towel-lined plate.
  • Place each piece of fish on a toasted and buttered bun, and top with Tartar Sauce and serve with coleslaw and pickles.
  • In the bowl of a food processor, add the onions and parsley and pulse until finely chopped. Add the mayonnaise, relish, sugar, hot sauce and salt. Mix until evenly incorporated.

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