Fish Tacos Recipe
panko fried haddock, lettuce, pickled onion, diced tomato, roasted red pepper aioli
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Ingredients
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Fish
Taco Assembly
Roasted Red Pepper Aioli
Method
Fish Preparation
- 1
Prepare the Fish
In a shallow bowl, season the flour with salt and black pepper. In another bowl, beat the eggs. In a third bowl, add the panko breadcrumbs. Dip each haddock fillet into the flour, then into the eggs, and finally into the panko, making sure it's well coated.
- 2
Fry the Haddock
Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the panko-coated haddock fillets. Fry for about 3-4 minutes on each side until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.
Aioli Preparation
- 3
Make the Roasted Red Pepper Aioli
In a blender, combine the roasted red peppers, mayonnaise, garlic clove, lemon juice, and a pinch of salt and black pepper. Blend until smooth. Adjust seasoning to taste.
Assembling the Tacos
- 4
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave. To each tortilla, add a layer of lettuce, a piece of fried haddock, a spoonful of diced tomatoes, and pickled onion. Drizzle with the roasted red pepper aioli. Serve immediately.
