Fried Haddock with Sriracha Coleslaw (Homemade)

Today’s sandwich features a homemade fried haddock fillet, topped with Sriracha coleslaw, and served on a Portuguese roll.

Notes: It’s about this time of year in Maine, that I forget that Spring and Summer ever existed. The leaves are off the trees, there’s a bite in the wind, and most days find me bundled under layer after layer of sweatshirt and jacket, braced against the shorter, significantly greyer days.

On days like today, I like to try and force myself to remember what Summers in Maine look like, when every single shack up and down Route 1 is slinging a lobster roll or a haddock sandwich, traditionally with tartar sauce, a slice of American cheese, and a dab of tartar sauce. The geniuses at Hoss and Mary’s in Old Orchard Beach do the Maine staple sandwich one better, slathering their crispy deep-fried haddock fillets in a spicy coleslaw, dubbed the “Cuban Haddock” on days when you’re lucky enough to find it on special.

Living in Rockland puts us farther away from Hoss and Mary’s than we’d like, on most days. Thankfully, we can always whip up our own version of their sandwich, to remind us of brighter, longer days, the Summer sun, short pants, and cold beer.

Fried Haddock Sandwich with Sriracha Coleslaw

Fried Haddock Sandwiches with Sriracha Coleslaw
Makes two sandwiches


For the coleslaw:

  • 2 cups finely shredded cabbage
  • 1-1/2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
  • Sriracha, to taste

For the fried haddock:

  • Peanut oil, for frying
  • 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 teaspoon paprika
  • 1 haddock fillet, cut in half
  • 1/2 cup light beer
  • 2 Portuguese rolls or soft potato rolls


For the coleslaw:

Toss all ingredients in a large bowl. Set aside for at least 15 minutes before serving.

For the fried haddock:

In a large, deep frying pan or Dutch oven, heat oil over medium-high heat to 350 degrees.

Set up your dredging station, in two large-mouthed bowls. In the first bowl, combine all but five tablespoons of the flour, the cornstarch, salt, pepper, and paprika. Place remaining flour in the second bowl.

Add beer to the bowl with the flour and cornstarch mixture, and stir to combine. Dip each piece of haddock first in the plain flour, then in the wet mixture, then back into the dry flour. Shake off excess and lower each piece of fish into the hot oil. Cook, turning often, until fish is golden brown and crunchy, about 8 minutes. Drain on paper towels.

To assemble sandwiches: Place a piece of fried haddock on one side of split rolls. Top with a scoop of coleslaw, close buns, and serve.

Fried Haddock Sandwich with Sriracha Coleslaw


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. Hoss and Mary’s is THE BEST! If you haven’t tried the Asian Kon-Fusion burger, you haven’t lived. They are the most wonderful people as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.