SHADDOCK'S FIZZ
Web
Ingredients:
- 2 ounces Aperol
- 3/4 ounce grapefruit juice
- 1/2 ounce St.-Germain liqueur
- 2 ounces Champagne, or to taste
- Grapefruit twist
Steps:
- Pour Aperol, grapefruit juice and St.-Germain into a cocktail shaker. Shake well.
- Fill a highball glass with ice, and pour in contents of shaker. Top with Champagne and add grapefruit twist.
HADDOCK FISH SANDWICH
Web
Ingredients:
- Canola oil, for frying
- 2 6-ounce pieces haddock
- 1 cup flour
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 1 cup cracker meal
- 2 hamburger bun, toasted and buttered
- Tarter Sauce, recipe follows
- Coleslaw, for serving
- Dill sandwich pickles, for serving
- 3 yellow onions
- 1/4 cup fresh parsley
- 8 cups mayonnaise
- 1 cup relish
- 1 cup sugar
- 2 tablespoons hot sauce
- 2 teaspoons salt
Steps:
- Preheat the oil in a deep fryer to 310 degrees F. You can also use a deep cast-iron skillet filled halfway with canola oil.
- In one shallow dish, add the flour. In a second shallow dish add the buttermilk and whole milk. In a third shallow dish, add the cracker meal. Dredge the fish into flour, then the milk and then the cracker meal. Fry the fish until golden brown and cooked through, 5 to 7 minutes. Remove and drain the on a paper-towel-lined plate.
- Place each piece of fish on a toasted and buttered bun, and top with Tartar Sauce and serve with coleslaw and pickles.
- In the bowl of a food processor, add the onions and parsley and pulse until finely chopped. Add the mayonnaise, relish, sugar, hot sauce and salt. Mix until evenly incorporated.
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