Hot Haddock Sandwich – Luke's Lobster

Hot Haddock Sandwich

Serves 4

Hot Haddock Sandwich

Introduction

We took some inspiration from Canada's favorite chef, Matty Matheson who created a Nashville Hot Halibut Sandwich in his cookbook Home Style Cookery. 

Ingredients

  • 4 cups canola oil
  • ⅓ cup bird's eye chiles, roughly chopped (if you want it less spicy just use 1/3 cup more jalapeno, if you want it more spicy and have access to Scotch bonnet peppers those would be a great addition here)
  • ⅓ cup jalapeño chiles, roughly chopped
  • 3 sticks of unsalted butter
  • ⅓ cup ground cayenne
  • ⅓ cup smoked paprika
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 4 eggs
  • 1 cup panko bread crumbs
  • 8 slices white bread 
  • ½ cup mayonnaise 
  • ¾ cup bread and butter pickles
  • ⅓ cup sliced white onion

Directions

  1. In a large pot over high heat, add the bird’s eye, and jalapeño chiles to 1 cup of the canola oil and cook until a deep-fry thermometer reaches 350°F. Turn off the heat and let steep for 30 minutes.
  2. Pour into a blender and blend until smooth. Pass through a fine mesh strainer or cheesecloth into a medium pot.
  3. Heat up the mixture again, then add the butter, cayenne, and paprika and stir with a whisk. Set aside and keep warm.
  4. In a large Dutch oven, heat the remaining 3 cups canola oil over medium-low heat until a deep-fry thermometer reads 320°F
  5. While the oil comes up to temp, prep your dredging station. Mix the flour and salt in a medium bowl, whisk the eggs in another medium bowl, and put the panko in a third medium bowl. Dust a piece of fish in the flour, then dip in the eggs, then coat in the panko. Place on a wire rack set over a baking sheet. Repeat with all 4 pieces of fish.
  6. Once the oil has come up to temperature, use a spider or tongs to carefully lower the breaded haddock into the oil. Make sure not to over crowd the Dutch oven, you may need to do this in two batches. Cook until golden brown all around, 4 to 6 minutes. Scoop out the fish and rest on the baking sheet with a rack set on it.
  7. Spoon the hot chile oil over it until the fish is covered and glossy.
  8. And finally, build your sandwiches however you like! We started on the bottom piece of bread and added mayo, then pickles, then haddock, followed by the onion slices. Slather mayo on the top bread give it a little squish and enjoy!

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