Breaded Fillet Sandwiches with Grilled Potato Salad

Breaded Fillet Sandwiches with Grilled Potato Salad

Add a little crunch and a lot of pizazz to your sandwich offering.

  • Serves: 12
  • Meal type: Sandwiches
  • Species: Salmon


  • 12 x 60 g High Liner Foodservice Signature Breaded Krunchie™ Haddock Fillets #7786
  • 3 Kg medium red-skinned potatoes, unpeeled
  • 250 mL vegetable oil, divided
  • 5 mL paprika
  • 50 mL red wine vinegar
  • 30 mL Dijon mustard
  • 3 garlic cloves, minced
  • 250 mL each diced red onion, red pepper and celery
  • 125 mL minced fresh parsley (or dill, or basil)
  • salt and pepper
  • 12 kaiser buns, sliced in half


  1. Prepare fish according to package directions. Set aside.
  2. Cut potatoes and cut in half lengthwise. Place in a large bowl.
  3. Pour 50 mL (1/4 cup) oil over potatoes and add paprika; toss to coat.
  4. Grill over medium heat until tender, turning once, about 20 minutes. Cool slightly, and cut into cubes.
  5. Combine vinegar, mustard and garlic. Whisk in remaining oil. Pour over potatoes. Add onion, red pepper, celery and parsley. Toss gently; season to taste. Cool to room temperature.
  6. For each serving, place one piece of fish into each bun. Serve with 300 mL (1-1/4 cups) potato salad.
  7. May substitute High Liner Krunchie(R) Ocean Perch Fillets or Krunchie(R) Basa Fillets.