Crispy Topped Haddock Naan-wich
Enjoy our Irish-caught Natural Haddock in this homemade naan-wich inspired by Indian cuisine. Red onions that have been pickled lend a tangy and sweet flavour to the sandwich, elevating the dish. We recommend serving with salad, fresh herbs, and mango chutney. This dish is simple to prepare and ideal for a flavourful, quick lunch or dinner. Whether you’re trying to meet your weekly requirement of two servings of fish or simply want to try something different, this recipe will not disappoint.
4 fillets Donegal Catch Natural Haddock
100 grams panko breadcrumbs
4 tablespoons melted butter
½ teaspoon turmeric
½ teaspoon garam masala
2 tablespoons freshly chopped coriander
1 red chilli, finely chopped
For the flatbreads
300 grams self-raising flour
300 grams natural yoghurt
For the pickled red onions
2 red onions
Juice of 2 lemons
Coriander and mint leaves
- Pre heat oven to 200C / 180 C fan.
- For the bread dough, mix together the flour, yoghurt and a pinch of salt until you have a rough dough. Turn out onto a lightly floured work surface and knead for 2 minutes until the dough becomes a little smoother then form into a ball, place into a clean bowl, cover with a tea towel and set aside until needed.
- For the pickled onions, mix the onions, lemon juice and salt together - massaging together with your hands. Place into a bowl until needed.
- Place the Donegal Catch Natural Haddock Fillets on a baking tray and set aside.
- In a small bowl mix together the panko breadcrumbs, melted butter, turmeric, garam masala, chopped coriander and chilli, if using. Mix well to combine then divide the mixture between the 4 haddock fillets, pressing down slightly to adhere.
- Place the tray into the oven to cook for 20 - 25 minutes until the fish is piping hot and cooked through and the crumb is golden.
- Whilst the fish cooks, divide the bread dough into balls and roll out each one into a thin round. Place a large frying pan over a medium heat and add a little oil. Fry each bread for 2 minutes on each side or until golden and cooked through.
- Serve up the bread, fish and pickled onions to the table alongside some raita, herbs, mango chutney and salad leaves.