Serves: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • ¼ cup (60 mL) all-purpose flour
  • ¼ cup (60 mL) cornmeal (fine grind)
  • 4 tsp (20 mL) Cajun seasoning
  • 6 haddock fillets (about 6 oz/175 g each)
  • ¼ cup (60 mL) canola oil
  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) grainy Dijon mustard
  • ½ tbsp (7 mL) finely chopped fresh dill
  • 6 slices white bread (we used Ben’s® Holsum White Bread)
  • 1 ½ cups (375 mL) shredded lettuce
  • 1 large tomato, sliced and cut into half-moons
  • 1 small red onion, thinly sliced
  • ¾ cup (175 mL) bread and butter pickles, drained well
  • ¾ cup (175 mL) crumbled potato chips

Directions:

  1. In a shallow dish, stir together flour, cornmeal, and Cajun seasoning.
  2. Pat haddock dry with paper towel, dredge in flour mixture.
  3. Heat oil in large skillet set over medium heat.
  4. Cook haddock in two batches for three to five minutes per side, or until golden brown and fish starts to flake when tested.
  5. Mix together mayonnaise, lemon juice, Dijon and dill and spread over each slice of bread.
  6. Top with haddock, lettuce, tomato, red onion slices, pickles, and potato chips.
  7. Fold bread together to eat.

Tip: Regular potato chips or salt and vinegar potato chips work well in this recipe.

Ben’s® products are available at grocers across Atlantic Canada, as well as most convenience stores.