Batter Fried Haddock Fish Tacos Recipe

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Batter Fried Haddock Fish Tacos

R C

By
@rosycalvin

It's an easy and light recipe and great for anytime of the year. I think that it makes a fall/winter day festive and a great spring/summer season starter. The fish is fresh and inviting and the ingredients are just perfect. I'm still a novice in Mexican cuisine, but I am hoping that I did this recipe some justice!


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Rating:

Comments:

Serves:

8 (2 tacos per person)

Prep:

45 Min

Cook:

15 Min

Ingredients

FISH TACO INGREDIENTS

12-16 medium
yellow, blue or white corn tortillas
1 large
egg
1/4 c
whole milk
1/4 c
water
1/2 c
all purpose flour
1/2 tsp
baking powder
2 lb
haddock filets, cut into 4 x 1 x 1/4
4 c
canola or vegetable oil
1/2 medium
limes, juiced, plus for serving
1/2 pinch
ground cumin
1 c
fresh chopped cilantro, for garnish
1 medium
lime, sliced in rings, for garnish
1/2 c
shredded mexican or feta cheese, for topping

CITRUS VINAIGRETTE

3/4 c
orange juice
1/4 c
lime juice
1 c
fresh basil leaves, chopped
1 c
cilantro, fresh
1 tsp
kosher salt
1/4 tsp
fresh ground black pepper
1 Tbsp
honey (heaping)
1/2 c
canola or vegetable oil

CABBAGE SLAW

1/4 c
rice vinegar
1 Tbsp
sugar
2 Tbsp
olive oil, extra virgin
1/4
head green cabbage, finely shredded
1 large
carrot, sliced julienne
1/4 c
fresh cilantro, chopped
pinch
salt and freshly ground black pepper

AVOCADO-MANGO SALSA

2 medium
ripe, haas avocados, peeled, pitted and diced
1/2 small
red onion, finrey chopped
1 medium
ripe mango, peeled, pitted and diced
2 medium
roma tomatoes, diced
1 to 2 medium
limes, juiced
2 Tbsp
olive oil, extra virgin
1 to 2 Tbsp
honey
3 Tbsp
fresh cilantro, chopped
pinch
salt and fresh ground black pepper

Directions Step-By-Step

1
CITRUS VINAIGRETTE:
Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.
2
CABBAGE SLAW:
Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
3
AVOCADO-MANGO SALSA:
Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
4
BATTER FRIED HADDOCK AND TORTILLAS:
Preheat the oven to 350 degrees F.
5
Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
6
In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
7
In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.
8
To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8

NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!

About this Recipe

Course/Dish: Fish, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy