New England Haddock Burger

 

One place I have really loved to visit over the years is New England. I have travelled extensively through Maine, Connecticut, Massachusetts, New Hampshire and Vermont.  I have always said that if I could live anywhere in the world it would be Vermont.

Mostly I have spent time in Maine however. When I lived in New Brunswick we were always skipping across the border to go shopping and whatnot.  It is a state with some of the most beautiful scenery and delicious seafood in the world.

 

Usually when we went across shopping the day would include lunch or dinner at a local restaurant.  Usually a Diner.  I love adore New England Diners!

They serve the most delicious humble food in the most delicious and humble way!  Usually their specials are written on paper place mats and stuck on the walls for all to see. At least the ones I went to were.

Beautiful meals, at affordable prices and everything is homemade.  The pies  . . .  don't get me started on the pies.

 

One thing Maine is famous for (as is Nova Scotia) is their seafood. Lobster, clams, scallops, haddock.  Oh my the haddock. I come from a long line of fish and chips aficionados.  Seriously.

Every time someone in my family goes out to dinner or lunch at a mom and pop type of place we get the fish and chips! We, simply put, are nuts about fish and chips!

This is not fish and chips, although if you are looking for fish and chips I do have an excellent recipe here.  The batter is crisp and as light as air, and the chips are beautiful. Twice fried, which is the proper way to do them.

 

One of the things I have always enjoyed in Maine is the Haddock Burger.  They were everything you could ever want in a fish sandwich and more.

Soft toasted buns.  Crisp crumb coated  perfectly cooked fish. Rich tartar sauce. Plenty of sour pickles and lettuce. What more could you ask for in a sandwich? Not a lot! 

 

We are not quite up to travelling yet.  I know lots are, but Covid still has me afraid to go very far. I know, that's sad, but its me and that's just how I roll.

I tend to be overcautious most of the time anyways, but am really not feeling like taking chances just as yet.

I did want to treat myself to a New England Haddock Burger however and so I did the next best thing.  If the mountain won't come to Mohammed, Mohammed must go to the mountain.

I made my own. From scratch.

 

   WHAT YOU NEED TO MAKE A NEW ENGLAND HADDOCK BURGER

It may look like a lot, but I can promise you it isn't.  Just simple ordinary things

• 2 (4 oz) pieces of fresh haddock
• 1/4 cup (60ml) buttermilk
• 1/2 cup (45g) panko bread crumbs
• 1/2 tsp fine sea salt
• 1/4 tsp ground black pepper
• oil for frying (canola or grapeseed, about 1/4 cup/60ml)

For the tartar sauce

• 1/2 stalk celery, trimmed and finely minced
• 1 TBS finely chopped sour pickles
• 1/2 TBS prepared horseradish
• 1 TBS coarsely chopped fresh flat leaf parsley
• 1/4 tsp dry mustard powder
• 3 TBS good quality mayonnaise
• 1/2 tsp lemon juice
• salt and black pepper to taste

You will also need

• 2 Kaiser buns, toasted and buttered on the cut sides
• lettuce leaves
• sliced dill pickles

 

You could of course use frozen breaded fish for this, but I happen to be lucky enough to have a fish processing plant right around the corner from my house that sells fresh haddock daily. Its beautifully fresh and so delicious!

If you can get good fresh fish, I say make them from scratch.

I also like to make my own tartar sauce. It tastes infinitely better than anything from a jar.  Trust me on this. Once you make your own, you will never want anything else.

I used Oh Snap crisp dill slices. I am addicted to those things.  They are seriously crunchy and crisp.

 

HOW TO MAKE NEW ENGLAND HADDOCK BURGERS

Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes. Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.

Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.

 

Heat the oil in a shallow, heavy bottomed skillet. While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.

Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off. Drain on paper toweling and sprinkle with a bit of salt.

To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!

 

I was in Haddock Burger heaven.  I enjoyed every morsel of this tasty hot sandwich.  The next best thing to travelling to Maine, and a whole lot cheaper.  I  really hope you will be inspired to want to make one for yourself!

Crisp potato chips or French fries would go very well on the side.  As do a few extra pickles!

New England Haddock Burger

Yield: 2

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These tasty sandwiches go down a real treat, with their soft toasted buns, crisp perfectly cooked fish, tangy homemade tartar sauce and crunchy dill pickles!

Ingredients

• 2 (4 oz) pieces of fresh haddock
• 1/4 cup (60ml) buttermilk
• 1/2 cup (45g) panko bread crumbs
• 1/2 tsp fine sea salt
• 1/4 tsp ground black pepper
• oil for frying (canola or grapeseed, about 1/4 cup/60ml)

For the tartar sauce

• 1/2 stalk celery, trimmed and finely minced
• 1 TBS finely chopped sour pickles
• 1/2 TBS prepared horseradish
• 1 TBS coarsely chopped fresh flat leaf parsley
• 1/4 tsp dry mustard powder
• 3 TBS good quality mayonnaise
• 1/2 tsp lemon juice
• salt and black pepper to taste

You will also need

• 2 Kaiser buns, toasted and buttered on the cut sides
• lettuce leaves
• sliced dill pickles

Instructions

1. Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes.
2. Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
3. Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
4. Heat the oil in a shallow, heavy bottomed skillet.
5. While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
6. Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off.
7. Drain on paper toweling and sprinkle with a bit of salt.
8. To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!

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