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Beer Battered Haddock Sandwich, Pickled Onions, Cucumber Ribbons & Lemon Dill Aioli

Bring a pub favourite home with this Beer Battered Haddock Sandwich and even add a little ”je ne sais quoi” with some quick pickles, and homemade aioli.
Serves: 4
Prep time: 15 mins
Cook time: 25 mins

For the Fish

  • 4 High Liner Signature Cuts Beer Battered Haddock Fillets

For the Pickled Red Onion

  • 0.75 cup Red Wine Vinegar
  • 3 tbsp Sugar
  • 227 g Red Onion (sliced thin)

For the Additional Toppings

  • 2 ea Cucumber (cut in ribbons)
  • 1/2 ea Iceberg Lettuce (shaved)

For the Lemon Dill Aioli

  • 1 tbsp Dill (fresh chopped, or use 1 tsp dried dill)
  • 1 ea Lemon (juiced and zested)
  • 1 cup Mayo

For the Bun

  • 4 ea Brioche Bun (butter and toast)
  • 4 tsp Butter
Tips from the chef: Pickled onions can be enjoyed after 30min of soaking in the vinegar liquid and will increase flavour if allowed to soak for another hour or overnight.
  1. Combine vinegar and sugar. Bring to a boil and pour over onions to start the pickling process.
  2. Cook High Liner Signature Cuts Beer Battered Haddock per package instructions.
  3. Slice cucumbers into ribbons using a horizontal vegetable peeler or mandolin. Shave the iceberg lettuce and reserve cold.
  4. Mix together the dill, lemon juice, zest and mayo and whisk together until smooth.
  5. Toast buns in sauté pan with butter and build burger according to the image or to your liking.