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Ensenada Haddock fish Tacos

Ensenada Haddock fish Tacos

Amount of people
4 Persons
Type of meal
Preparation time
60 minutes
Seafood included in this recipe
Fresh Haddock Fillet
  • 300gr Haddock fillet, cut into 2cm strips
  • 140gr plain flour, plus extra for dusting
  • 1Β½ tsp baking powder
  • 1 large free-range egg
  • 1 tsp fine garlic salt
  • Pinch dried oregano
  • 1 tsp american or dijon mustard
  • 1 litre vegetable oil for deep frying
  • 15 small corn tortillas to serve
  • Iceberg lettuce, finely shredded, to serve
  • Lime wedges for squeezing

For the pickled red onion:

  • 1 tbsp fine sea salt
  • 1 medium red onion, cut into thin strips
  • Juice 1 lime
  • Pinch of dried oregano
  • 1 scotch bonnet chilli, finely chopped

For the pico de gallo salsa:

  • 3 medium ripe tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 3 tbsp chopped fresh coriander
  • Juice 1 lime

For the mayonnaise sauce:

  • 3 tbsp soured cream
  • 3 tbsp good quality mayonnaise
  1. For the pickled onion, mix the salt with the onion in a small non-metallic bowl, then set aside for 10 minutes. Rinse the onion, drain, then toss with the lime juice, oregano, chilli and a pinch of salt.
  2. For the pico de gallo, mix the tomatoes, onion, coriander, lime juice and a pinch of salt in a non-metallic bowl.
  3. For the mayo sauce, mix the soured cream and mayo in a bowl with some black pepper.
  4. To make the batter, mix the flour, baking powder, egg, garlic salt, oregano, mustard and a grinding of black pepper in a large mixing bowl. Whisk in 175ml water, little by little, stopping when the batter reaches the consistency of double cream (add a few extra splashes of water if you need to).
  5. Dry the fish on kitchen paper, then lightly dust with flour (to help the batter stick). Once all the pieces are dusted, drop each one into the batter and coat well.
  6. Pour the oil into a deep heavy-based pan to a depth of about 10cm, then heat until it reaches 180Β°C on a thermometer (or a cube of bread browns in 20 seconds).
  7. Deep-fry the fish in batches for 3 minutes on each side until golden brown, then drain on the prepared baking trays. Repeat until all the fish is fried.
  8. Warm the tacos, spread with the mayo sauce, then add 1-2 pieces of fried fish, lettuce, salsa and some pickled onion. Serve with lime wedges and cold beer.
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