Recipe courtesy of Chuck Hughes
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Chuck's Tartar Sauce
Homemade Mayonnaise

Directions

Put the flour, salt and 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 a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. When the 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 the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior. When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil. Open out the split 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.

Chuck's Tartar Sauce

Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny.

Homemade Mayonnaise

Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Food Network Kitchen

Cuban Po' Boy

Recipe courtesy of Food Network Kitchen

Crab Cake Po' Boys

Recipe courtesy of Sandra Lee

Fried Fluke Po'boys

Recipe courtesy of Anne Burrell

Sloppy Roast Beef Po' Boy

Recipe courtesy of Donna Foltz

Stinky's Stew with Mema's Pressed Crab Po Boy

Recipe courtesy of Jim Richard

Chris Mooney's Sardine Tartines Platter

Recipe courtesy of Laura Calder

The Modern Cafe - Modern Fish Cakes

Recipe courtesy of Modern Cafe|Phillip Becht

Crostini with Smoked Whitefish

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories