Crispy Fried Haddock Fish Sandwich | CookOS

Haddock Fish Sandwich

Name: Crispy Fried Haddock Fish Sandwich
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

This Crispy Fried Haddock Fish Sandwich features buttermilk-soaked fillets dredged in cracker meal and pan-fried until golden, then served on a toasted buttered bun with tartar sauce and coleslaw. It's an elegant yet effortless meal that comes together in under 30 minutes.

🏷️Main dish 🏷️Sandwich 🏷️Fish

Total

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Food Network · by Food Network

Ingredients

About·Privacy·Terms

Check what you already have. We'll leave it off your shopping list.

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

17 Ingredients

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

CookOS may earn a commission from Instacart orders.

Instructions

1
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.
2
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.
3
Place each piece of fish on a toasted and buttered bun, and top with Tartar Sauce and serve with coleslaw and pickles.
4
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.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat haddock fillets dry before dredging to ensure the coating adheres and crisps properly.
Maintain oil temperature between 350–375°F; use a thermometer to avoid soggy or burnt coating.
Work quickly from buttermilk to flour to cracker meal to minimize moisture loss and keep the breading intact.
Fry each fillet 3–4 minutes per side over medium heat until golden brown and flaking easily.

Substitutions

Haddock → cod, pollock, or halibut (similar texture and mild flavor)
Cracker meal → panko breadcrumbs or crushed saltines (slightly different texture)
Buttermilk mixture → plain Greek yogurt mixed with milk or lemon juice in milk (adds tang, tenderizes fish)
Hamburger bun → brioche, pretzel, or ciabatta roll (changes presentation and flavor profile)

Storage & make-ahead

Store cooled fried fillets in an airtight container in the refrigerator for up to 2 days; reheat at 350°F for 5–7 minutes to restore crispness. Assemble sandwiches fresh before serving.