Pescado Recipe

Prepare fish

Pat haddock fillets dry with paper towels. Trim into 3 even portions if needed and season both sides lightly with 0.25 tsp kosher salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate small bowl whisk the egg lightly, then add the cold lager beer and whisk to combine. Pour wet into dry and whisk until just smooth — some small lumps are fine. The batter should be thick enough to coat the back of a spoon but runny; if too thick add ice water 1 tsp at a time (up to 2 Tbs). Chill batter in refrigerator for 10 minutes while heating oil.

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to reach a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without browning immediately.

Dredge and fry

Place the 1 cup flour (reserved for dredging) in a shallow dish. Lightly coat each seasoned fillet in the flour, shaking off excess. Dip each fillet into the cold beer batter, letting excess drip back into bowl. Carefully lower fillets into hot oil (do not overcrowd — fry in 2 batches if necessary). Fry until golden brown and crisp, about 3 to 4 minutes per side depending on thickness, turning once with tongs. Internal temperature should reach 145°F (63°C) and flesh should flake easily. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if desired. Sprinkle with a little extra salt while hot and serve with lemon wedges.

Core the head of iceberg lettuce and slice into thin wedges or shred coarsely, depending on presentation. Toss lightly with 1 tablespoon extra-virgin olive oil and 1/4 tsp coarse salt to dress. Arrange a bed of dressed iceberg on a serving platter sized for starters.

Place three pieces of hot beer-battered haddock on the dressed iceberg, spacing evenly.

Combine 1 cup diced tomatoes, 1/4 cup diced white onion, 1/2 minced jalapeño, 2 Tbs chopped cilantro, 1 Tbs fresh lime juice and 1/4 tsp kosher salt in a small bowl. Taste and adjust salt or lime as needed. Let rest 5–10 minutes to marry flavors, then spoon a generous portion atop or beside each piece of haddock.

In a blender or food processor combine 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 cup packed cilantro, 1 Tbs lime juice, 1/2 tsp minced garlic, 1/2 tsp honey and 1/4 tsp salt. Blend until smooth. If too thick, add water 1 tsp at a time to reach a pourable crema consistency. Taste and adjust lime or salt. Transfer to a squeeze bottle or small bowl.

Drizzle cilantro crema over the plated haddock and pico de gallo. Garnish with lemon wedges and an extra sprinkle of chopped cilantro if desired.