Pescado (3pcs.) Recipe
Crispy beer-battered haddock, iceberg lettuce, fresh Pico de Gallo, BB’s signature cilantro crema
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Ingredients
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Fish & Batter
Tacos & Base
Pico de Gallo
Cilantro Crema (BB's Signature)
Seasoning Finishes
Method
Fish & Batter
Prepare fish
Pat haddock fillets dry with paper towels. Cut into 3 equal pieces (about 4–5 oz each). Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Make batter
In a bowl, whisk together 1 cup all-purpose flour, cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Add cold beer gradually while whisking until just combined—batter should be thick but pourable. Stir in ice cubes and let rest in the refrigerator 10 minutes (keeps batter cold and airy).
Dredge fish
Place 1/2 cup all-purpose flour in a shallow dish. Lightly dredge each fish piece in flour, shake off excess, then dip into the beer batter to coat completely.
Fry
Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 1/2 inches. Heat oil to 350°F (175°C). Fry the battered fillets in batches (do not overcrowd) for 3–4 minutes per side, until golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part. Transfer to a wire rack set over a sheet pan lined with paper towels to drain. Immediately sprinkle with smoked paprika and a light pinch of salt while still hot.
Pico de Gallo
Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Mix gently and taste; adjust salt or lime to balance. Let sit 5–10 minutes for flavors to meld.
Cilantro Crema (BB's Signature)
In a blender or food processor combine sour cream, mayonnaise, packed cilantro, 1 tbsp lime juice, minced garlic, honey, hot sauce (if using) and 1/4 tsp salt. Puree until smooth and bright green. If too thick, thin with 1–2 tsp water or lime juice to reach a drizzling consistency. Taste and adjust seasoning.
Tacos Assembly & Serving
Warm tortillas: heat tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F oven 8–10 minutes. Keep tortillas warm wrapped in a clean towel.
Assemble (makes 3 tacos): Place a small handful (about 2/3 cup total) shredded iceberg lettuce across each warm tortilla. Place one hot battered haddock piece on top of the lettuce. Spoon 2–3 tablespoonfuls of pico de gallo over each piece of fish. Drizzle each taco with 1–2 tablespoons of the cilantro crema (adjust to taste). Finish with a squeeze of fresh lime over each taco.
Serve immediately with extra lime wedges on the side.