Fish Tacos Recipe
panko fried haddock, lettuce, pickled onion, diced tomato, roasted red pepper aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Toppings
Roasted Red Pepper Aioli
Taco Assembly
Method
Fish Preparation
- 1
Prepare the Fish
In a shallow dish, set up a breading station with flour, beaten egg, and panko breadcrumbs. Season the flour with salt and pepper. Dredge each haddock fillet in flour, dip into the egg, and coat with panko breadcrumbs.
- 2
Fry the Fish
In a large skillet, heat oil over medium-high heat. Fry the breaded haddock fillets until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Aioli Preparation
- 3
Make the Aioli
In a blender, combine roasted red peppers, mayonnaise, garlic, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
Taco Assembly
- 4
Assemble the Tacos
Warm the corn tortillas in a skillet or microwave. Place a piece of fried haddock on each tortilla and top with lettuce, pickled onion, diced tomatoes, and a drizzle of roasted red pepper aioli. Serve immediately.