These Lemon Pepper Haddock Bites come highly recommended by a foodie friend who begged Wanda Devine, Manager of the Dennis Point Café in Lower West Pubnico, Nova Scotia for the recipe.
There is a reason Dennis Point Café is rated the #1 restaurant in Lower West Pubnico by Trip Advisor!
I am blessed that many of my foodie and fellow wine lover’s are enthusiastic about sharing recipes and wine notes with me! Thanks Elaine. ( I also have Elaine to thank for the Award Winning Cinnamon Whiskey Ribs recipe!)
You can check out the Dennis Point Cafe menu and history! With a place this quaint and authentic I can only imagine how good their various seafood dishes are!
I went to my local fish store but the haddock they had in stock were thin fillets that didn’t sound like the breaded squares that were being described to me. So I was pleased when Wagjag Groceries were promoting Dartmouth Hadddock filets that looked much thicker. I jumped at them in an effort to do this recipe justice. So just try to find the thickest haddock you can find if you are land locked like me!
I have to say the ‘very well milled hard breading’ sent me off on a tangent. At first I assumed it was fine bread crumbs and then I saw in the instructions to mix the ‘flour’ and corn meal together. Well – I learned something today!
There are hard wheat and soft wheat varieties. Hard wheat varieties are higher in protein, usually around 12-15%. Hard wheat is used for Bread Flour and some Pasta flours. Hard flour, from hard wheat, has a stronger, elastic gluten web.
Soft flour, from soft wheat varieties translate into lower protein flours, around 8- 10% and are marketed as cake and pastry flours. They make softer, lighter baked goods.
All purpose flour is a blend of hard and soft wheats and typically comes in around 10-11% protein.
If you are intrigued with the science of wheat, protein and various types of flour , including gluten free flours, check out this fantastic article by What’s Cooking America.
I got my lemon pepper at the Bulk Barn. Be sure to taste your mix to determine if it already has salt incorporated into it. The Bulk Barn had coarse sea salt in it so I didn’t add anymore salt to the breading mix.
Of course these beg to be served with tartar sauce, cole slaw and fries! Check out Jim ‘N Nick’s Cole Slaw, from a Bon Appetit reader’s request for the recipe from Jim ‘N Nick’s Bar-B-Q in Charleston, South Carolina.
Here is how to make Crispy Sweet Potato Oven Fries that were delicious with it as well.
For the tartar sauce I just mixed in some of my newly made Zucchini Relish with some light mayonnaise. You can use any relish you like.
Here is a picture of the Dennis Point Café’s meal…. in progress!
I didn’t think I particularly liked haddock but that is based on my childhood experience of having Haddock fish and chips on Fridays – you know the ones… those skinny little frozen fish sticks. They tasted like fertilizer to me, which I suspect is some kind of processing they do to the fish. (Or who knows what ‘fish parts’ they are made from! ) Well, I can attest to how good these Lemon Pepper Haddock Bites are!
A big shout out and thank you to Wanda for sharing the recipe and to Elaine for sending it to me! I can now add another fish recipe to my repertoire that I will look forward to!
A fresh, high acid white would work best with this to cut through the richness of the fried breading and especially if you serve it with the tangy cole slaw. Think Sauvignon Blanc, a Riesling that is describes as ‘racy’ , or a Chardonnay described as light and crisp. And don’t forget one of my favourites a Muscadet Sevre et Maine!