Haddock Bites Po’Boy

Haddock Bites Po’Boy

A twist on the traditional Louisiana sandwich, try our NEW Salt and Vinegar Haddock bites in soft and fluffy brioche buns with spicy Marie Rose sauce, some lettuce and a side of crisps for the ultimate lunchtime or evening treat!
Print Recipe


1 packet Donegal Catch Salt and Vinegar Haddock Bites

For the spicy Marie Rose sauce:

200 ml mayonnaise

3 tablespoons tomato ketchup

1 tablespoon sriracha

Dash Worcestershire sauce

Squeeze lemon juice, to taste

Salt and freshly ground black pepper

To serve:

4 brioche hot dog buns, toasted

½ head butterhead lettuce, roughly torn

Handful of chopped chives

Crisps, of your choice


  1. Place the Salt and Vinegar Haddock Bites on a baking tray on the top shelf of a pre-heated oven for 20-23 mins. Turn halfway through cooking time.
  2. For the Marie Rose, put the mayonnaise, ketchup, sriracha and Worcestershire sauce into a large mixing bowl and whisk everything together. Add the lemon juice to the bowl and stir in before seasoning well with salt and pepper to taste.
  3. Spread the inside of the toasted buns with the spicy Marie Rose and add some of the torn lettuce then top with the cooked Salt and Vinegar Bites and finally a sprinkle of chives.

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