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Signature Cuts Beer Battered Haddock Bavarian Pub Sandwich

Bring the Bavarian pub experience straight to your home with our Beer Battered Haddock Bavarian Pub Sandwich. At the heart of this hearty creation is a premium haddock fillet, perfectly coated in a crisp, golden beer batter that highlights its tender, flaky texture. Paired with a tangy malt vinegar tartar sauce and a refreshing German style coleslaw, this sandwich is an irresistible fusion of rich flavors.
Serves: 5
Prep time: 15 mins
Cook time: 16-22mins
Ingredients
Preparation

For the Sandwich

  • 1 package Signature Cuts Beer Battered Haddock
  • 1 package Frozen French Fries
  • 5 ea Pretzel Buns
  • 1 head Green Leaf Lettuce small head
  • 1 ea Beefsteak Tomato, sliced
  • 1 ea Red Onion, sliced
  • 1 cup Dill Pickles sliced

For the German Coleslaw

  • 4 cup Green Cabbage, sliced
  • 2 tsp Salt
  • 2 tsp Granulated Sugar
  • 2 tsp Caraway Seed
  • 1 small Yellow Onion, sliced
  • 2 tbsp Vegetable Oil
  • 4 tbsp White Wine Vinegar
  • to taste Ground Black Pepper

For the Malt Mustard Tartar Sauce

  • 1 cup Mayo
  • 1 cup Dill, chopped
  • 1 tbsp Lemon, juice
  • 2 tbsp Malt Vinegar
  • 2 tsp Paprika
  • 1 tsp Worcestershire Sauce
  • 1 tsp Whole Grain Mustard
  • 2 tbsp Dill, chopped fresh
  • to taste Salt And Pepper
  1. Prepare the Haddock and the French fries according to their package instructions.
  2. For the Coleslaw: Place thinly sliced cabbage in a large bowl. Sprinkle salt & sugar over the cabbage. Use your hands to message the cabbage for about 4-6 minutes, until it becomes soft. Drain any excess liquid. Add thinly sliced onions. Add oil, vinegar, caraway and mix. Season with pepper to taste and reserve.
  3. For the Malt Mustard Tartar Sauce: Combine tartar sauce ingredients in a small bowl and stir until well blended. Wrap up and store in fridge for at least 10 minutes before using.
  4. To Finish: If desired, lightly toast the pretzel buns. Spread tartar sauce on each of the bottom buns, then assemble beginning with a few leaves of lettuce, tomato and then red onion. Next place a generous serving of coleslaw atop the veggies, followed by dill pickles and a fully cooked portion of Haddock. Top with the remaining bun and serve alongside the fully cooked French fries with additional dill pickles for garnish.

Beer Battered Haddock