Beer Battered Haddock Fillets with Dill Tartar Sauce

Savour crispy perfection with beer-battered haddock filets paired with zesty dill tartar sauce.
Elevate your dinner with easy and delicious High Liner® Signature Cuts® Beer Battered Haddock



4 High Liner® Signature Cuts® Beer Battered Haddock Fillets

For the Garlic Roasted Fingerling Potatoes
1 ½ lb fingerling potatoes, cut in half lengthwise
1 tbsp olive oil
1 tbsp garlic powder
1 tsp salt
¼ cup grated parmesan cheese

For the Dill Tartar Sauce
½ cup mayonnaise
1 ½ tablespoons dill, chopped
2 tsp Dijon mustard
2 cloves garlic, minced
1 small shallot, finely chopped
2 tbsp capers, roughly chopped
1 tsp caper brine
Salt + pepper to taste


Preheat the oven to 450F. Line a large baking sheet with parchment paper and set aside.

Cut fingerling potatoes lengthwise into halves. In a small bowl, toss together the fingerling potatoes, olive oil, garlic powder and salt until combined.

Add the potatoes to the sheet pan one side, along with the High Liner® Signature Cuts® Beer Battered Haddock Fillets to the other half of the sheet pan. Bake for 22 minutes, turning halfway through, until the fish and potatoes are golden and cooked through.

In a small bowl, mix together the ingredients for the dill tartar sauce. Cover and refrigerate until ready to use.

Remove potatoes and fish from the oven, and freshly grate parmigiano reggiano over the potatoes.

To serve, plate fish with the potatoes and a healthy serving of tartar sauce.