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.
Print Recipe


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

Pinch salt

For the pickled red onions

2 red onions

Juice of 2 lemons

Pinch salt

To serve

Mango chutney


Coriander and mint leaves



  1. Pre heat oven to 200C / 180 C fan.
  2. 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.
  3. For the pickled onions, mix the onions, lemon juice and salt together - massaging together with your hands. Place into a bowl until needed.
  4. Place the Donegal Catch Natural Haddock Fillets on a baking tray and set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Serve up the bread, fish and pickled onions to the table alongside some raita, herbs, mango chutney and salad leaves.

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