Fried Haddock Po’ Boy
Yield: 4 servings
- 1cup white flour (250 ml)
- 1 ½ tsp salt (8 g)
- ¼ tsp cayenne pepper (1.25 g)
- 1 bottle medium bodied beer (341 ml)
- 8 X 3 ounce filets fresh haddock (85 g)
- Canola oil, 3 inches in a high- sided frying pan (7.5 cm)
- 2 baguettes, cut into a 6 – 8 inch piece per portion. (15 cm) Cut in half lengthwise.
- 2 nubs of butter
- 1/4 Iceberg lettuce, julienned, for garnish
- Place flour, salt & 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 pan or deep fryer. Bring to 375 degrees
- Cut haddock filets into 3 inch pieces. Season with sea salt and cracked black pepper.
- 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.
- Lay fish into the hot oil slowly to make sure the oil hits all the surface area.
- 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.
- Lift them out with tongs when ready and lay on paper towels to absorb surface oil.
- 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.
- 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.