Crispy Breaded Haddock with Home Fries

By Jenny & Rosie

Serves 4-6

For Tartar Sauce:

½ Cup (125 mL) Mayonnaise

¼ Cup (60 mL) Yellow mustard

¼ Cup (60 mL) Relish or green tomato chow

For Home Fries:

1 lb (454 g) Potatoes, washed and diced in ½ inch cubes (or a mix of cubed potatoes, turnip and sweet potatoes)

2 Tbsp (30 mL) Oil

½ tsp (3 mL) Salt or garlic salt

For Haddock:

2 Tbsp (30 mL) Oil

1 Cup (250 mL) Breadcrumbs

1 ½ tsp (8 mL) Salt

1 lb (454 g) Haddock fillets

½ tsp (3 mL) Ground black pepper

Note: Wash all produce well.

To make the tartar sauce, combine the mayonnaise, mustard and relish or chow. This can be done well ahead and stored, tightly covered, in the refrigerator.
To make the home fries, preheat the oven to 400°F (200°C). Toss the potatoes with oil and salt, and spread in a single layer on a baking sheet (or two if needed). Roast, stirring every 15 minutes, for 30-45 minutes until tender and browned. Hold warm until needed.
In a frying pan, heat oil over low heat. Add the breadcrumbs and 1 tsp (5 mL) salt and stir to combine. Cook, stirring occasionally until breadcrumbs are golden brown, 5 to 10 minutes.
Meanwhile, lightly oil a baking sheet. Lay the fish out in a single layer and season with ½ tsp (3 mL) each salt and pepper. Sprinkle with the crumbs and pat firmly to adhere. Just before serving, bake for 8-10 minutes.

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