The Old Fish Factory Restaurant, Lunenburg, Nova Scotia
Visit The Old Fish Factory Restaurant for an authentic Lunenburg Fish Fry consisting of Ice House Ale battered haddock, panko breaded shrimp and Adams & Knickle sea scallops, served with crispy fries, Tancook kraut coleslaw, and house-made tartar sauce. Can't make it to Lunenburg? Host your own fish fry at home! Here is the recipe.
1/4 red onion, diced
1/4 lemon, juiced
1 tbsp tabasco
1/2 bunch dill, chopped
4 cups mayonnaise
1/4 cup of white sugar
1 cup of relish
• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 bottle (341 mL) beer
• 2 eggs, beaten
• 1 cup flour
• 1 cup Panko crumbs
• 6 cups canola oil for deep-frying
• 6 oz Haddock fillet
• 4 Sea Scallops, 20-30 count
• 4 Shrimp, 26-30 count
For the Tarter Sauce: Combine all ingredients together in a bowl and mix thoroughly. Let set over night in the fridge for best results.
For the Beer Batter (makes enough to batter up to 4-6 oz fillets): In a bowl combine all dry ingredients and mix thoroughly. Make a well in the centre of the bowl and add in beer. Mix well with a whisk until smooth with no lumps. Let stand for 20 minutes.
For the Fish Fry: Preheat oil in deep fryer to 350 F.
Put panko crumbs, flour, and beaten egg in 3 shallow dishes. Dip the scallops in the egg, then dredge in flour to coat. Dip again in egg mixture before tossing in panko crumbs. Repeat with the shrimp. Set aside.
Cut the haddock fillet long into 2 3 oz pieces with a sharp knife. Dip fish into beer batter to coat; let excess batter drip off.
Fry the battered haddock in oil, turning once, until golden brown, about 5 minutes. Remove with slotted spoon and drain on paper towel-lined baking sheet.
Next fry the panko breaded scallops and shrimp together for 1 1/2 to 2 minutes, until golden brown. Remove with slotted spoon and drain on paper towel-lined baking sheet.
Serve with french fries, tarter sauce, coleslaw, and lemon wedges.