Fried Haddock Po' Boy
- prep time 20 min
- total time 25 min
- serves 4
This sandwich starts with the perfect crunch then becomes moist and buttery on the inside.
Chuck Hughes Chuck's Day Off
1 cup white flour
1 ½ tsp salt
¼ tsp cayenne pepper
1 bottle medium bodied beer
8 3 oz filets fresh haddock
Canola oil, 3 inches in a high- sided frying pan
2 baguettes, cut into a 6 – 8 inch piece per portion cut in half lengthwise
2 nubs of butter
1/4 Iceberg lettuce, julienned, for garnish
1. Place flour, salt & cayenne in a bowl and mix well.
2. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles.
3. Put at least 3 inches of canola oil in pan or deep fryer. Bring to 375 degrees.
4. Cut haddock filets into 3 inch pieces. Season with sea salt and cracked black pepper.
5. When 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 haddock pieces in batter and let drain by holding it up briefly before placing into pan.
6. Lay fish into the hot oil slowly to make sure the oil hits all the surface area.
7. Cook about 2 – 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown colour and crisp exterior.
8. Lift them out with tongs when ready and lay on paper towels to absorb surface oil.
9. Open out 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.
10. 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.