Tasty Haddock Sandwiches…A Year Round Gloucester Treat!

Print

IMG_2563

This highly sought after fish sandwich is prepared many different ways in hundreds of restaurants throughout New England.  Each have their own recipe twist with batter’s, buns and tartar sauces.   Here in Gloucester just about every restaurant keeps it on their menus year round, and it’s commonly served in the homes of the Sicilian community year round too.   As a Sicilian cook over the years I consistently receive dozens of requests for my Fried Haddock Recipe each time I post fried fish photos on my Facebook, or Tweeter feeds, and yesterday was no exception. While my boys were out shoveling the snow mother nature kindly delivered to our area late Sunday night, I stayed in the kitchen  to  fixing them this fried fish and chip lunch and posted a snapshot on my Facebook.   For the recipe click see more…

Fried Haddock Sandwiches

Ingredients

2 skinless fillets fresh Haddock; cut into thirds

1 cup flour

1  teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 ½  cups Sicilian style breadcrumbs (recipe on page #201 in my cookbook, ” Gifts OF Gold”)

2 large eggs

1/4 cup whole milk

4 cups La Spagnola Oil

3 Virgilio’s St. Joseph Rolls (or semi soft roll of your choice)

1 head Boston bibb lettuce

9 slices Campari tomatoes

Tartar Sauce (I prefer homemade)

Step-by-Step

IMG_2463

1 whisk egg and milk together in glass pie plate; reserve egg bath

IMG_2431

2 mound flour on clean work surface; season with salt and pepper; mix well

3 mound Sicilian Style Breadcrumbs in separate pile on clean work surface

IMG_2433

4 dredge each cut of fish in seasoned flour; reserve

IMG_2493

5 working with one piece of fish at a time dip fish in egg bath coding all sides; then immediately into Sicilian style breadcrumbs; coat all sides; repeat with remaining pieces of fish

IMG_2501

IMG_25276 heat oil in large frying pan over high heat setting; working in small batches of 3-5 fillets and using kitchen tongs place breaded fillets into hot oil; fry 2-3 minutes per side until golden and crisp; cool on wire rack lined cookie sheet

IMG_2537

Assembly~

IMG_2543

7 cut St. Joseph’s rolls in half; spread 1 tablespoon tartar sauce onto each half; arrange 1 lettuce leaf onto each half

IMG_2549

8 place 2 pieces fish onto each  bottom half top with 3 tomato slices and 1 teaspoon tartar sauce; fix top halves onto prepared bottoms; serve with French fries or potato chips

IMG_2551

IMG_2577

Note~ makes 3

8 comments

Leaving a comment rewards the author of this post- add to the discussion here-

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s