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Haddock Tails

Crispy fried haddock tails are part of traditional Norwegian cuisine and are best enjoyed during the cod season. In this recipe, serve them with a homemade, flavorful tartar sauce. All our recipes are sourced from godfisk.no

Photo: Alf Børjesson

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Tartar Sauce

Serve with

Method

  • Rinse the haddock tails and pat them dry with paper towels.
  • Separate the eggs and beat the egg whites with salt until soft peaks form.
  • Mix bread crumbs with salt and cayenne pepper on a plate.
  • First coat the haddock tails in the egg whites, then in the bread crumbs mixture.
  • Heat oil in a frying pan until hot, and fry the haddock tails until golden brown and cooked through.

Tartar Sauce

  • Hard boil the eggs, cool, and chop coarsely.
  • Finely chop parsley, pickles, capers, and onion, then mix with the chopped eggs.
  • Add mayonnaise and stir in a little pickle brine until you get a thick but smooth sauce.
  • Season with a bit of sugar, salt, and white pepper.
  • Serve the haddock tails with tartar sauce and lemon wedges on the side.

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