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Fried Haddock with Onion Fonduta
© Fredrika Stjärne

Fried Haddock with Onion Fonduta


Lightly spicy haddock gets served with two sauces: a creamy onion fonduta and a zingy herb yogurt.

  1. 4 onions, thinly sliced
  2. 1 stick unsalted butter
  3. Kosher salt
  4. Freshly ground pepper
  5. 1 cup plain Greek yogurt
  6. 1 tablespoon chopped dill
  7. Chopped cilantro
  8. 1 cup all-purpose flour
  9. 1 cup semolina flour
  10. 1 tablespoon dried harissa (available at
  11. 1/2 teaspoon ground cumin
  12. Pinch of ground allspice
  13. 4 juniper berries, finely crushed
  14. Six 8-ounce haddock or hake fillets
  15. 1 1/2 cups buttermilk
  16. Vegetable oil, for frying
  1. In an enameled cast-iron casserole, combine the onions and butter with 1 1/2 cups of water and bring to a boil. Season with salt and pepper, cover and cook over moderate heat until the onions are softened, 10 minutes. Uncover and cook over moderately low heat, stirring, until the onions are soft and just beginning to caramelize, 40 minutes longer. Add a few tablespoons of water as the pan dries out. The fonduta will be thick and creamy.
  2. Meanwhile, in a small bowl, combine the yogurt with the dill and 1 tablespoon of cilantro. Season with salt and pepper.
  3. In a bowl, mix the flour, semolina, harissa, cumin, allspice and juniper with 1 tablespoon of salt. Soak the fish in the buttermilk for 5 minutes. Drain and dredge the fillets in the flour mixture and transfer to a wax paper-lined baking sheet.
  4. In a very large skillet, heat 1/4 inch of oil. Fry the fish in batches over moderate heat, turning once, until golden and just cooked through, 6 to 8 minutes. Drain the fish on paper towels and transfer to plates. Serve with the fonduta and yogurt.
Serve With

Roasted cauliflower and shaved fennel.

Suggested Pairing

Powerful, spicy Alto Adige Sylvaner is great with the intense flavors in this dish.



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