September 19, 2003 recipe from Chef Chris Manning:

Potato Fried Haddock
 with chantilly slaw an cucumber horseradish sauce

For the Sauce:
1 Cup Mayonnaise
½ Cup Sour Cream
½ Cup peeled, seeded and minced cucumber
1 Tblsp. Dijon Mustard
1 Tblsp. Horseradish
2 Tblsp. Sweet Pickle Relish
1 Clove Garlic, minced

In a 1 Qt. Mixing bowl, combine all the ingredients and mix well. Use as a dipping sauce for fried foods. Will keep refrigerated for up to two weeks.

For the Slaw:
5 cups grated green cabbage
2 cups pineapple, minced
¼ cup grated carrots
2 cups fresh diced apples
2 Tblsp sugar
2 Tblsp. Red Wine Vinegar
3 Tbslp. Maraschino cherry juice
1 ¼ cups Mayonnaise
¼ cup minced maraschino cherries

In a 2 Qt. Bowl, combine all the ingredients and chill for at least 1 hour before serving.

For the Haddock:
4 eggs
1 cup milk
2 cups flour (sifted)
1 Tbslp. “Old Bay” Seasoning
8 cups cooked grated potatoes
8-3oz pieces skinless and boneless haddock
1 ½ cups flour (unsifted)
3 cups vegetable oil for frying

In a 4 Qt. Mixing bowl, blend together the eggs, milk, flour (sifted) seasoning, and potatoes. Dredge the haddock pieces in the unsifted flour and let stand. Heat the oil to 350 degrees, dredge the floured haddock pieces in the potato mixture and gently drop into oil. Fry until golden. Continue until all the fish are fired and serve with slaw and sauce. Leftover batter makes great potato pancakes.