Fish Tacos Recipe
panko fried haddock, lettuce, pickled onion, diced tomato, roasted red pepper aioli
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Haddock
Preheat your oven to 400°F (200°C). Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs. Season the flour with salt and pepper. Dredge each haddock fillet in the flour, then dip it in the egg, and finally coat it with panko breadcrumbs.
- 2
Fry the Fish
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the panko-coated haddock fillets. Fry for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 3
Prepare the Roasted Red Pepper Aioli
In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup roasted red peppers (pureed), 1 tsp garlic powder, and salt and pepper to taste. Mix well until smooth.
- 4
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave. To assemble, place a few pieces of fried haddock on each tortilla, top with lettuce, pickled onions, diced tomatoes, and a generous drizzle of roasted red pepper aioli. Serve immediately.