Andy Hay’s East Coast Recipes

Dartmouth Haddock Burger

Dartmouth is Andy’s hometown, inspiring this family friendly meal for his burger-loving girls. Nova Scotia haddock is the star, but can be subbed for any locally available white fish.

Ingredients for the Crispy Haddock

• 1-½ cups all-purpose flour or gluten free flour, divided
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1-¼ cups cold soda water
• 2 cups potato flakes (instant mashed potatoes)
• Four 4 ounce pieces of haddock or other white fish, such as cod
• Canola oil, for frying
• 4 soft buns

Ingredients for the Chipotle Crema

• 1 cup sour cream
• 1 chipotle pepper in adobo, chopped
• 1 tbsp adobo sauce
• 1 garlic clove, minced
• 1 tbsp red onion, finely diced
• 1 lime, zested
•  ½ lime, juiced
• Generous ½ cup fresh basil, chopped
• ¼ cup mint, chopped
• 1 tsp kosher salt

Ingredients for the Slaw

• 1 tbsp apple cider vinegar
• ½ lime, juiced
• 1 tsp honey
• 2 tbsp canola, grapeseed or olive oil
• Salt, to taste
• Fresh black pepper, to taste
• ¾ cup shredded green cabbage
• ¾ cup shredded red cabbage
• ¼ cup thinly sliced red onion

Directions for Crispy Haddock

1. Heat 3 inches of oil to 360F over medium heat in a heavy-bottomed pot or Dutch oven.
2. Prepare three shallow dishes for dredging. In one, add ½ cup flour and a pinch of salt. In a second dish, mix together the remaining cup of flour, salt, garlic powder, smoked paprika and black pepper. Whisk in the soda water. In the third dish, add the potato flakes.
3. Dredge the fish first in the flour, shaking off the excess. Then dip it into the wet batter making sure to fully coat the fish. Let excess drip off and then add it into the potato flakes, pressing lightly to adhere.
4. Gently lower each piece of fish into the oil (you may need to work in batches, depending on the size of your pot) and cook for 2 minutes. Carefully turn the fish and continue to cook for another 2 to 3 minutes or until golden and cooked through. Using a slotted spoon, transfer to a cooling rack or piece of paper towel. Season immediately with salt.

Directions for the Chipotle Crema

1. Stir together all ingredients in a small bowl; set aside or refrigerate until ready to use.

Directions for the Slaw

1. Whisk together apple cider vinegar, lime juice, honey and oil in a small bowl. Season with salt and pepper.
2. Toss cabbage and onion with the dressing in a large bowl just before serving.

Assembly

1. Spread the bottom buns with crema, top with fish and slaw. Spread the top bun with more crema, if desired.

Hot Crab Dip

Inspired by Andy’s trip to Cape Breton, Nova Scotia where snow crab is king, this recipe turns it into a quick crowd pleaser. The hardest part is waiting for it to cool before digging in!

Ingredients

• ½ cup (half of a 225g pkg) full-fat brick cream cheese, room temp
• ¼ cup mayonnaise
• ½ cup full-fat sour cream
• 1-½ to 2 cups shredded cheddar cheese, divided
• 1 tsp grainy dijon mustard
• 1 lemon, zested
• ¼ cup chopped chives
• ¼ cup fresh dill, chopped
• 1 tsp garlic powder
• Pinch salt
• 450g fresh snow crab meat
• Crackers, warm baguette slices or pita chips, for serving

Directions

1. Heat oven to 375F.
2. Beat the cream cheese with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for 1 minute, until smooth and creamy.
3. Add the mayonnaise, sour cream, 1 cup cheddar cheese, dijon mustard, lemon zest, chives, dill, garlic powder and salt. Mix on medium speed until fully combined and smooth.
4. Gently fold in the crab meat using a wooden spoon or spatula, being careful not to break up the lumps. Taste and adjust seasoning if needed.
5. Transfer the mixture to an oven-safe baking dish, spreading it evenly. Top with the remaining ½ to 1 cup cheddar cheese.
6. Bake until the cheese is melted, bubbly and lightly golden around the edges, about 30 minutes.
7. Remove from the oven and let cool slightly before serving.