Big Bob’s® Haddock Surf Board - Brand Points Plus Canada

Big Bob’s® Haddock Surf Board

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Big Bob’s® Haddock Surf Board


  • Author: High Liner Foods

Description

Charcuterie boards are popping up on menus everywhere. These boards normally offer a selection of cured meats and cheese. In order to create a seafood option, this recipe deconstructs traditional fish and chips into a big, bold, fun and sharable board that High Liner likes to call a ‘Surf Board’.


Scale

Ingredients

  • 1 pc Big Bob’s® Beer Battered Natural Cut Haddock, #10025643
  • 4 oz cactus cut potato wedges
  • 4 oz sweet potato fries
  • 4 oz prepared coleslaw
  • 2 oz tartar sauce
  • 2 oz curry mayo
  • 2 oz ancho sour cream
  • 1 lemon halved and grilled for garnish

Instructions

  1. Assemble the dipping sauces in small ramekins and pre-grill the lemon garnish.
  2. Add the coleslaw to a small dish.
  3. Deep fry the Big Bob’s® Haddock for approximately 6 mins then slice it into 8 or 9 strips across the width of the fillet.
  4. Deep fry the 2 varieties of potatoes.
  5. For assembly, be creative and look to gain height where possible and also think about balancing the colours.

Sponsors

High Liner Foodservice

Related Topics

Whole Grain Spaghetti with Greek Yogurt Sauce

  • Our Picks

Read Article

Chicken Fried Rice

  • Our Picks

Read Article
English Bay 1
tastyselectionsnew
Polar Pak