There are some times when I really don’t like to cook anything and that too specially for me as DD is off to school and DH in office. I would say those lunch time, this Couscous salad comes handy or a Curried mushroom tortilla wrap, just works fine for me.
These days I am quite addicted to pan fried spiced haddock. I like it with a side dish of warm cooked rice even. Now, there are some days when I generally like to try out something different but with pan fried spiced haddock. That time Italian cheese bread comes handy for me. No, I haven’t baked them but got them fresh from our local supermarket where they make fresh breads, rolls etc daily.Some day may be I would try my hand in making fresh Italian herbed bread in home too.
If you plan accordingly, you can assemble this sandwich quickly. I do generally like to marinate the haddock fish fillet in night with all the spices, so that next morning I can pan fry them and assemble this sandwich quickly. And there are plenty other options of using other sandwich like soft dinner rolls or a plain Italian herbed bread.
I really don’t know if puritans will allow me to have the liberty of calling this food as a Fusion food of sort. But given a choice I would definitely make the fish with Indian spices, then pan fry it and serve with my favorite Italian cheese or herbed bread for a change of flavor and new twist.
Now to the recipe of
Pan Fried Spiced Haddock Sandwich with dressing of Tartar and Mustard sauce
For the pan fried haddock fish recipe
- 1 large Haddock fish fillet with skin on – cut into 2 inch *2 inch long portions and not more than ½ inch in width- often the portions near the tails are less in width and fry out well. But the portion at the tummy is quite thick and needs proper marinating time to absorb the marinating flavours. If using portions near tummy then make small parts of 1inch * 1 inch.
- You can use smoked haddock as well.They do give a nice touch to this pan fry spicy haddock.
- For marinating the haddock fish fillet-
- 1 tsp of crushed red chilly flakes or use more for more spice
- 3-4 tbs of lemon juice, freshly squeezed in from lemon
- 2 tsp of MDH kitchen king masala
- 1 tsp of dhania powder/coriander powder
- 1 tsp of garam masala
- 1tsp of salt
- About ½ cup of roughly chopped fresh tender parsley
For frying the haddock fish fillet
- ½ cup of all purpose flour
- ½ tsp of baking soda
- ½ tsp of red pepper powder
- ¼ tsp of salt
- ¼ tsp of garlic powder
- Mix well the dry ingredients
- Wash the haddock fish fillet and then pat dry them with kitchen towel.
- Now mix all the marinating ingredients-red pepper flakes, Kitchen king masala, garam masala, and coriander powder, salt and chopped parsley. Cut a lemon and squeeze fresh lemon juice from it. Use generously. Mix all the dry marinating ingredients with lemon juice. This forms our marination. Now coat well all the portions of haddock fillet very well with this marinating sauce.Cover with foil, and then refrigerate it at least 1-2 hrs. Tip- overnight marination yield best result and this is what I generally do.
- The other day at the time of assembling the sandwich, take out the marinated haddock fish fillets at least ½ hr before you do start pan fry them.
- Now make the flour mixture over a serving plate, this way you can easily coat well all the fish fillet. If you would like to have a more detailed instructions then visit this post of Bhekti Fish Chop . The recipe is quite similar but with a fish called as bhekti fish ( a quite similar type of fish is Sea Bass which is available here easily )
- Mix flour, red pepper powder, salt, baking soda and garlic powder. Tip- you can use self raising flour as well, then it’s no need to add baking soda.
- Heat up a frying pan well, and then add 4-5 tbs of cooking oil.
- Coat very well the haddock fish fillet with the flour mixture. Dust off excess flour and then again coat well the haddock fish over flour mixture. This twice coating helps to seal the flavor most. Or you can use an egg wash after first coat. Then again dumping those in flour mixture after you have coated them in properly fluffed egg. Some even try the beer batter coating but I haven’t done that.
- Frying the fish is tricky here. Fry them med-high flame /gas mark 5.
- Each side should take at least 3-4 mints max and when properly browned, fish can be flaked easily with the fork. Fry maximum of two fillets together this way, giving them enough room for proper frying.
- When both the sides have fried well. Take out and drain over tissue paper.If you have done it this way thro, then another 5 mints and you will be having your lunch.
Now to the assembling of sandwich
- Cut vegetables of your choice. I like to have onions/cucumber/tomato and lettuce leaf for the filling along with these pan fried spiced haddock.
- M/W for 30 sec to 1 mint to warm the Italian cheese bread.
- Generously spread tartar sauce.For the detail recipe of tartar sauce Go Here. Or you may use simple mayonnaise and mustard sauce dressing for this sandwich. Dressing the sandwich is essential as this gives some extra kick to the dish.
- TIP- You can use “Kashundi” in place of mustard dressing as well.”Kashundi” is a traditional Bengali sauce preparation with mustard seeds. It has a very strong flavor of its own. People say an authentic “kashundi “when eaten should give an instant kick/hit to your palate.
- TIP- You can also use Peri-peri sauce as well for dressing purpose that also adds whole lot of flavour and kick.
- Now place the pan fried spiced haddock over the toasted and warmed Italian cheese bread.
- Then layer the cut onions/cucumber and spread some more tartar sauce as well.
- Serve along some fried potatoes or steamed sweet corn.
A perfect easy and lip- smacking lunch is ready.
I couldn’t resist myself so the corner is already eaten in all the pictures. Hope you all, don’t mind!!
Happy Cooking Friends