| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
the fish part of the recipe yields 2 servings. The tartar sauce part of the recipe yields, like, 20 servings. Triple the fish and halve the tartar is my recommendation here.
Delicious
Loved it. I used to think grouper was the best for a fish sandwich, but this takes the cake!
This is the best fish sandwich and tarter sauce in the world. I get it on grilled rye every time I go to Jim’s. It was the very first food I had when I came to Huntington to look for a house because we were being transferred here from Cincinnati 25 years ago
BEST TARTER SAUCE ANYWHERE