Haddock Bites Po’Boy
- 30 minutes
- 4 people
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
Ingredients
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
Instructions
- 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.
- 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.
- 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.
