GRILLED HADDOCK ROLL

Grilled Haddock Roll image

Provided by Food Network

Time 3h35m

Yield 1 sandwich

Number Of Ingredients 34

Ingredients

2 cups cornmeal
1/4 teaspoon Hungarian hot paprika
Black pepper
Canola oil, for frying
6 ounces haddock fillet
2 cups milk
1 Snowflake Roll, split, recipe follows
1 leaf lettuce
Quick-Pickled Red Onions, for serving, recipe follows
Tartar Sauce, for serving, recipe follows
Coleslaw, for serving, recipe follows
1 tablespoon honey
3 cups warm water (90 to 110 degrees F)
3 tablespoons yeast
4 cups high-gluten flour
1/8 cup canola oil
1 3/4 tablespoons salt
4 cups all-purpose flour, plus more for sprinkling
3/4 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon salt
2 medium red onions, sliced
2 cups mayonnaise
1/2 cup sweet relish, drained of as much liquid as possible
1/4 cup finely grated carrot
1 tablespoon sugar, or to taste
2 teaspoons black pepper
1/2 cup grated carrot (about 1 medium)
1/2 medium green cabbage, coarsely sliced
1/2 medium purple cabbage, coarsely sliced
2 cups mayonnaise
1/2 cup apple cider vinegar
3 tablespoons sugar
Black pepper

Steps:

Whisk together the cornmeal, paprika and some pepper in a bowl.
Heat a cast-iron pan over medium-high to high heat and add several tablespoons oil. Dredge the haddock in the milk, then place in the cornmeal mixture to coat. Place the haddock into the pan and fry until golden brown, turning once, about 2 minutes per side. Remove and place onto the bottom half of the snowflake roll. Top with the lettuce, Quick-Pickled Red Onions and Tartar Sauce. Serve with Coleslaw.
Put the honey into the bowl of a stand mixer fitted with the hook attachment. Add the warm water and yeast and let sit for 2 to 3 minutes. Add the high-gluten flour and mix on high until smooth. Let sit until doubled in size. Add the oil, salt and all-purpose flour, a little at a time, mixing until a ball forms on the hook.
Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
Place the dough onto a floured work surface and cut into ten to twelve 5-ounce dough balls. Knead and roll out into rolls. Place the rolls on the prepared baking sheet and let rise for 10 minutes. Gently push down and sprinkle the tops with all-purpose flour. Bake until golden brown and soft to the touch, 18 to 22 minutes. Rolls may be used hot from the oven.
Mix together the vinegar, sugar, salt and 1 cup water in a bowl; stir well. Add the onions. Refrigerate for 2 hours.
Stir together the mayonnaise, relish, carrot, sugar and black pepper in a bowl. Refrigerate until ready to use.
Put the carrot, green cabbage and purple cabbage together in large bowl and mix well. In a separate bowl, combine the mayonnaise, vinegar, sugar and some black pepper; mix well. Pour the dressing over the slaw and toss. Refrigerate until ready to use.