Haddock Fish Tacos | Topped with a Kale, Apple, Butternut Squash Slaw & Garlic Sriracha Aioli
Our Haddock Fish Tacos happen to be our favorite meal! Throughout the year we keep the batter the same for the fried haddock but change the slaw we put on top to match the season we are in. For the fall, we use a sautéed kale, apple, and butternut squash slaw topped with a garlic sriracha sauce.
For the batter, we use a local brew by Cape Cod Brewery called Beach Blond Ale. We recommend a lighter lager so the batter is on the airy and crunchy side. If you have not made a batter before, it is a great mix to add to your repertoire. When combining the ingredients below, you will want to aim for a "pancake-like" consistency so the batter does not cake on the haddock and become too thick. When it comes to the aioli, this sauce goes great on fish and almost any other type of meat (ie: burgers, chicken, etc.). Feel free to add as much Sriracha as you would like to the recipe if you would like to kick it up a notch (the recommended amount is for a mild kick).
This meal goes great on a crisp fall night while knocking back a cold-one. Turn on your favorite tunes, light a fire, and start prepping as this meal will easily become a staple for your family during the fall season.
Servings: 4 Tacos
Keywords: Fish, Tacos, Haddock
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Fried Haddock Tacos
- 1 lb Haddock
- ¾ Cup All Purpose Flour
- ½ Cup Rice Flour
- ¾ Cup Lager (We use Beach Blond Ale brewed locally by Cape Cod Beer Company)
- 1 Teaspoon Baking Powder
- ½ Cup Plain Seltzer Water
- 1 Teaspoon Sugar
- ½ Teaspoon Salt
- 4 Taco Shells
- 48 Ounces Vegetable Oil (may not use all - fill fry pan about 2/3 full)
Kale, Apple, & Butternut Squash Slaw
- 1 ½ Cups Kale (pick your favorite kind)
- 1 Large Red Apple
- 1 Tablespoon Olive Oil
- 1 Small Butternut Squash
Garlic Sriracha Aioli
- 3 Tablespoons Mayo
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Sriracha Sauce (feel free to put in more if you want it hotter)
- 1 Garlic Clove
Kale, Apple, Butternut Squash Slaw
- Set Oven to 350 degrees Fahrenheit
- Prep all your vegetables and fruits: quarter the apples and slice into small cubes, chop kale into a slaw-like consistency, and cube butternut squash.
- Drizzle olive oil and salt over the butternut squash and place into oven for 15-20 minutes (until a knife can go through the cubes easily)
- Saute kale in olive oil over medium heat (5-8 minutes)
- Once the kale has wilted in the pan and the butternut squash is ready, combine the apples and butternut squash in the same pan as the kale, turn the heat down to simmer to keep warm as you prepare the fish.
Garlic Sriracha Aioli
- Prepare the aioli by combining all ingredients (mayo, garlic, lemon, sriracha sauce) in a bowl and whisk together. Let the aioli sit to absorb all the flavors while the fish is prepared.
Fried Haddock Tacos
- Pour vegetable oil (NOT canola oil) into large fry pan and set to medium heat. It will take 5-10 minutes to heat up.
- Make batter for fish - combine all ingredients into a large bowl and whisk together. The consistency of the batter should resemble a pancake batter mix. Feel free to add or reduce the flour and lager to achieve this consistency.
- Cut the haddock into strips. We do this so it is easier to place in the tacos.
- Coat the haddock with the batter. Once coated, hold the haddock above the bowl and let the excess drip off.
- Place the haddock into the fry pan with the vegetable oil. For 1 lb, we usually do 2-3 batches due to the size of our pan. The haddock should be floating in the oil as it is frying, if it tends to stick on the bottom, shake the pan very slightly when you place the battered fish into the oil. Let the haddock fry for about 3-4 minutes on each side. Once done, the fried batter will be golden yellow on the outside.
- Once all the fish has been fried, assemble your tacos by putting the haddock on first, followed by the slaw, and finishing with the garlic aioli drizzled on top.
- Enjoy and please share pics! #honorthecraft #localprovisions