Highliner
Crispy Breaded Haddock Reuben
Get creative by making a classic reuben sandwich with the crispy breaded haddock! Exquisite dressing with minced frenched onions, pickle and horseradish adds a nice kick to the sandwich. A slice of swiss cheese completes this piece of art work and will leave you with a delicious food experience.
Serves: 5
Serves: 5Prep time: 15 mins
Prep time: 15 minsCook time: 19 mins
Cook time: 19 mins
Ingredients
Preparation
Ingredients
- 1 box High Liner Signature Cuts Crispy Breaded Haddock Fillets
- 10 slices pumpernickel or rye bread
- 1 cup green cabbage, sliced thin
- 1 cup purple cabbage, sliced thin
- ½ cup carrots, shredded
- ½ cup mayonnaise
- 2 tbsp pickle brine
- 2 tbsp pickles, chopped
- 2 tbsp white onions, minced
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp horseradish
- 5 slices swiss cheese
Baked Frenched Onions
- 3 cups white onions, sliced thin
- 2 egg whites, whisked well
- ½ cup flour
- 1 ½ cups Italian style breadcrumbs
- Prepare Haddock according to the package directions.
- For the frenched onions, toss them in a small bowl along with the flour to coat completely. Remove and dredge into a bowl with the egg whites before repeating the process with the breadcrumbs.
- Lay out the onions onto a lightly oiled sheet pan and bake in the oven along with the Haddock for 13-15 mins until crispy golden brown.
- Mix the mayo, pickles and brine, minced onions, ketchup, Worcestershire and horseradish together in a small bowl. Use ⅓ cup to dress the cabbages and carrots. Reserve the rest for serving on the side.
- Assemble the sandwiches from the bottom up beginning with a slice of bread slathered with 1 tbsp of reserved dressing. Next, add about ½ cup of coleslaw, then fully-cooked Haddock and ending with a slice of swiss cheese and the other slice of bread.
- Put the sandwiches into the oven for 1-2 mins just to melt the cheese.
- Serve with frenched onions on the side.
