Name: Crisp & Chunky Haddock po’ boy sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Family
Ingredients: 1 x 500 g Sea Harvest Crisp & Chunky Haddock; 125 ml mayonnaise; 1 spring onion finely chopped; 1 tbsp flat leaf parsley chopped; 1 tbsp pickle juice; 1 tbsp baby capers; 2 tsp Tabasco sauce; 1 tbsp paprika; zest and juice of a lemon; salt and pepper to taste; 1 large french loaf halved and sliced lengthways; 100 g iceberg lettuce shredded; 2 large tomatoes sliced; 1/2 cup sweet and sour pickles sliced; 1 large packet crisps

Recipe Disclaimer

Tap for method

Ingredients (15)

1 x 500 g

Sea Harvest Crisp & Chunky — Haddock

Remoulade Sauce

125 ml	mayonnaise
1	spring onion — finely chopped
1 tbsp	flat leaf parsley — chopped
1 tbsp	pickle juice
1 tbsp	baby capers
2 tsp	Tabasco sauce
1 tbsp	paprika
zest and juice of a	lemon
	salt and pepper to taste

1 large	french loaf — halved and sliced lengthways
100 g	iceberg lettuce — shredded
2 large	tomatoes — sliced
1/2 cup	sweet and sour pickles — sliced

1 large packet

crisps

Tap for ingredients

Method:

Preheat the oven to 180 ºC.

Place the Sea Harvest Crisp & Chunky Haddock onto a baking tray from frozen. Cook until golden brown. Tip: fish can also be cooked in an airfryer.

Remoulade Sauce

Mix all the ingredients for the sauce together and whisk well to combine.

To Assemble

Sauce up both sides of the French loaf generously with the remoulade on both sides. Put a layer of lettuce onto the loaf and then top with tomatoes and pickles. Lay the slightly cooled Crisp & Chunky Haddock fillets down and top with extra lettuce. Tuck in!