It's that time of year again, and even though Hubbs and I don't strictly follow all of the tenets of our faith, we do like to try to abstain from meat on Fridays during Lent. With that goal in mind, I saw some lovely fresh Haddock at the market this past Friday and picked up a couple of nice fillets. Hubby loves all types of fish, cooked and uncooked, but I'm not crazy about it, (with the exception of shellfish, of course) so it can be a challenge to come up with recipes that I'll dig into with the same zeal that he does.
Last year, Hubbs found a recipe from French's that uses their French Fried Onions (you know... the kind that go into their famous green bean casserole) as a breading for chicken, fish, pork and so on. He figured that since I will sometimes order up a basket of Fish and Chips when we're dining at a good seafood restaurant, I might be persuaded to try a mild white fish like Haddock or Cod prepared this way and he might just get fresh fish for dinner at home once in a while.
Well, he was correct. The first time I made it, I was hooked. It's pretty quick and easy to prepare. I cut my fish into larger portions, but you could easily cut it into smaller strips and make something more like fish fingers for the kiddos. I always make my own tartar sauce as well. Hubbs calls it "tartar sauce al a francaise" because I use shallots, dijon and cornichon to make it, instead of the more traditional onions, yellow mustard and dill pickles. It makes a slightly more sour sauce, but I assure you, it's addictive. You might just find yourself making fried fish and seafood more often, just so you'll have a vehicle for the sauce. :~)
Please forgive the "smudge" in some of the photos. I got a wee bit of mayo on the lens and didn't realize it until I was loading the pics. Ooops! I'm going to have to check these things from now on.
Crispy Onion Haddock with Homemade Tartar Sauce
- 2 Lbs of Haddock or Cod Fillets, cleaned and trimmed
- 1 6oz Canister of French's French Fried Onions, crushed
- 1/4 Cup Good Mayonnaise
- 1/2 Tsp Onion Powder or Garlic Powder
- Pinch of Kosher Salt and Fresh Ground Black Pepper, to taste
- 1 Cup Good Mayonnaise
- 4-6 Cornishon, minced finely
- 1 Medium Shallot, minced finely
- 1 Tsp Dijon Mustard (generous)
My Clubhouse Chicken was featured this week at Inspire Me Monday, hosted by the lovely Ramona at Create With Joy! Thank you Ramona!
Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!