Crispy Fried Haddock Tacos Recipe

Prepare fish

Pat haddock fillets dry with paper towels. Cut into 8 equal strips (about 2–3 pieces per taco for 4 tacos total). Season lightly with 0.5 tsp fine sea salt and 0.25 tsp black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 0.5 tsp smoked paprika and remaining 0.5 tsp salt. In a separate small bowl whisk 1 large egg and then stir into the dry mixture along with 1 cup cold sparkling water until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; if too thick add 1–2 tbsp more sparkling water.

Heat oil

Pour about 2.5 cm (1 inch) depth of vegetable oil into a wide skillet or use a deep pot to reach about 3–4 cm depth. Heat oil to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Coat and fry

Dust each fish strip lightly with a tablespoon of flour (from the 1 cup set aside) to help batter adhere. Dip strips into batter, letting excess drip off, then carefully lower into hot oil in batches (do not overcrowd). Fry 3–4 minutes per batch, turning once, until golden brown and internal temperature reaches 63°C (145°F) or flesh flakes easily. Transfer to a wire rack set over a baking sheet lined with paper towels to drain; keep warm in a 120°C (250°F) oven if needed while you finish remaining fish.

Warm tortillas

Lightly char or warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in the oven for 5–8 minutes.

In a mixing bowl combine 3 cups thinly sliced red cabbage, 0.25 cup chopped cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, 0.5 tsp kosher salt and 0.25 tsp black pepper. Toss until evenly coated. Taste and adjust seasoning or lime as desired. Let sit at least 10 minutes to soften the cabbage and marry flavors.

In a bowl combine 2 cups diced tomatoes (seeds removed), 0.5 cup finely diced white onion, 0.25 cup chopped cilantro, 1 minced jalapeño, 2 tbsp lime juice and 0.5 tsp kosher salt. Mix gently and refrigerate until ready to serve. Stir again before assembling tacos.

Make quick pickled jalapeños: bring 60 ml distilled white vinegar, 60 ml water, 1 tsp sugar and 0.5 tsp kosher salt to a simmer in a small saucepan. Place 1 sliced jalapeño in a heatproof jar and pour hot brine over it. Let cool to room temperature, then refrigerate; ready in 15 minutes but better after 1 hour.

Assemble tacos: place 2 warmed corn tortillas on a plate. Add a small handful (about 1/3 cup) of red cabbage slaw to each, then 2 pieces of fried haddock per taco (for 2-piece specification, place 2 strips each taco), top with 2–3 tbsp pico de gallo, a few pickled jalapeño rings to taste and a sprinkle of fresh cilantro if desired. Serve with lime wedges on the side.