Saturday, February 25, 2012

Crispy Onion Haddock

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

The Fish
  • 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

The Sauce
  • 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!

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  1. I was so busy drooling over the food in the pictures, I never saw one mayonnaise smudge! I like this recipe, thanks so much!

  2. That looks mighty tasty! I sure do love fish and so does Baby Bee. Worker Bee sounds like you, but I might get him to enjoy this one. I've got to go pin it now. I am doing that will all my recipes these days so I know where to find them! LOL

  3. We do not eat fish, but I am trying. We are Catholic, so that means no meat on Fri for the next 6 weeks. I made pecan encrusted sole, but seriously, it still didn't thrill me. I will give your recipe a try, it looks good!

  4. Mega yummy,thanks for sharing with us at Creative Mondays :)

  5. Oh, my word, I want this for breakfast! You already had me intrigued with the picture; then you told me you used those crispy little fried onions that we know are bad for us but adore anyway??? Oh, man!

  6. mary I am NOT a fishy fan (unless it's Capt. D's and we all know thats not REALLY fish) but that flipper looks Yumm-ee...

  7. I don't know what looked better, the tartar sauce or the fish. Together...oh yum!

  8. Susie: Thanks so much! As soon as I uploaded the photos to my laptop, I saw the smudges and just about cried! LOL What you see here are the "good" shots.

    Sweet Bee: Thanks for pinning this! I really think your hubs might like this because it's not at all fishy. Haddock or Cod will give you the same results, too.

    Kathleen: Thank you! If you do give it a try, I'd love to know how it turned out!

    Clairejustine: You're so very welcome! Thank YOU for hosting each week! It's a great party!

    Mary: I don't see any reason why you couldn't have this for breakfast! ;~) I've never had this as a morning meal, but I've been known to sneak a bit of leftover chicken, or well... pizza! LOL The way I see it, in the food world there simply are no rules!

    Tracy: Ha! Flipper. I love it! I'm not a fishy person either, but I bet you could use the same preparation with chicken. I'd just make sure to use thin cutlets so that the crust doesn't burn. Come to think of it, I might just have to try that!

    Liza: LOL! I think hubby just uses the fish as a vehicle for the tartar sauce. I have to make sure that I get my portion before he gets to it, or I might end up with what's left on the spoon! ;~)

    Penny: Thanks! Glad you stopped by!

  9. Thanks so much for linking up to my special Recipe Swap Party. I also host a Toot Your Horn Tuesday party every week and would love for you to join me there. Thanks again!

  10. Debbie: Thanks for the invite! I'll try to link up today, if it's not too late and I'll definitely head on over next week!

  11. Oh. My. Gosh. I LOVE fish fry, and we can't get it here in the south. I am def going to try this recipe--it will remind me of home! (Now if we could only get a Wegman's.....)

  12. Wow, this fish looks so delicious!! Thanks so much for stopping by Hun...WFD.

  13. Kirby: I so wish we had a Wegman's close by. (sigh) They haven't opened any stores in the northeastern part of the state yet and I only get to roam their aisles in a state of awe when we visit relatives in Central NY. Thanks for stopping by, I hope you enjoy the Haddock if you make it!

    Cindy: You're welcome! Thanks for popping in and saying hello.

  14. Hi Mary,
    I would just love to go ahead and take a bite of this wonderful fish and your homemade Tarter Sauce. What great recipes! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    A New Follower

  15. I can't wait to try this! I love the idea of using the onion rings as breading! yum! Thanks for sharing at the Rock 'N Share!

  16. Thanks so much for linking up to Toot Your Horn Tuesday. I look forward to you linking up tomorrow :)

  17. I wonder if we could get those french fried onions here in Australia Mary? Thanks for linking up at Thriving on Thursdays. The linky party starts in just over 12 hours. Would love to see what you've been up to this week.

    Anne @ Domesblissity

  18. Miz Helen: You're very welcome! Thank YOU for hosting such a great party!

    D: You're welcome! The french fried onions really do make a delicious and easy breading for the fish. One of these days, I want to try it with chicken or pork chops. Thanks for hosting Rock & Share every week!

    Debbie: Thank YOU for hosting! I'll be there!

    Anne: Gosh... I sometimes forget that ingredients we have here in the states might not be available in other countries. I would think you could get them online, if it's not too cost prohibitive, but I do hope you can find them there. Thank you so much for hosting such a fun party!


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