PAN FRIED HADDOCK SANDWICH WITH JALAPENO MAYO SAUCE.
Jalapeno Mayo Ingredients (4 servings)
1/4 cup real mayonnaise.
2 tablespoons jalapeno pepper, finely chopped.
1 tablespoons minced scallions.
Ingredients Pan Fried Haddock Sandwich
2 pounds fresh Haddock (no more than 1/2 inch thick)
1/2 cup all purpose flour.
1/2 teaspoon sea salt.
1/4 teaspoon ground black pepper.
1/4 teaspoon paprika.
4 tablespoons vegetable oil.
4 sandwich buns.
Fresh green romaine lettuce leaves.
Thin sliced tomato.
Directions for Jalapeno Mayo and Haddock Sandwich
To make the Jalapeño Mayo, whisk together the mayonnaise, jalapeños, and scallions in a small bowl. Refrigerate for at least 30 minutes to allow flavors to blend.
To make the sandwich, cut the fish into pieces a bit larger than the buns.
Combine the flour, salt, pepper, and paprika on a plate.
Dredge the haddock in the seasoned flour, shaking off the excess.
Divide the oil between two medium-large skillets over medium-high heat.
When the oil is hot but not smoking, add the fish to the pans and cook, turning once, until golden brown and crisp on both sides and just cooked within (the fish will flake easily when tested with a fork), about 2 minutes per side.
Spread the buns with the Jalapeño Mayo, layer on the fish, lettuce, and sliced tomato, and serve.
Aren’t in Maine? Can’t get there anytime soon?? No worries!
Let me bring a little Maine to you with my authentic Lobster Roll lunch box recipe! It’s as close to Maine cuisine as it gets and when served with Maine cole slaw and Cape Cod chips, you’ve got an award winning lunch or dinner!
Don’t cut corners on the ingredients. Only fresh, all natural ingredients will do for this recipe.
A staple of Maine cuisine, thick, creamy haddock chowder will satisfy any appetite. Quick and simple to make, you won’t be disappointed with this recipe, ever!
3 ounces bacon, fried, chopped into small bits.
1 large yellow onion, sliced.
2 cups bottled clam juice.
1 cup water.
3 cups russet potatoes, diced.
1 teaspoon sea salt.
1/2 teaspoon ground black pepper.
2 cups half and half.
2 teaspoons dried thyme.
2 pounds haddock, cut into 2 inch pieces.
2 tablespoons unsalted butter.
Cook the bacon in a large soup pot over medium heat until the bacon is crisp and the fat is rendered, 10 to 15 minutes. Remove the bacon bits with a slotted spoon and drain on paper towels (refrigerate until ready to serve)You should have at least 2 to 3 tablespoons of fat left in the pot.
Add the onion and celery to the drippings and cook over medium heat until the vegetables begin to soften, about 5 minutes. Add the clam juice, water, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to medium low and cook, covered until the potatoes are tender, about 15 minutes.
Add the half and half and thyme. Add the fish, bring to a simmer over medium heat, and cook until the fish is opaque, about 5 minutes.
When ready to serve, add the butter and reheat gently (do not boil) adjusting the seasonings and adding more water if necessary, and ladle into bowls. Pass a bowl of reserved bacon bits for sprinkle on top, if desired.