Ingredients
Units
Scale
- Kilted Chef’s Light Fish Batter (See recipe below)
- 1 lb Haddock fillets
- 6 Flour tortillas
- Kilted Chef’s dill remoulade
- 1 cup baby spinach
- 24 cherry tomatoes, diced
- 1 cup Cheddar cheese, grated
- 1/2 lime
Light Beer Batter
- 2 cups all purpose flour
- 1/4 cup corn starch
- 1/4 cup corn flour
- 1/2 tbsp baking soda
- 1 1/2 tsp baking powder
- 1 egg, lightly beaten
- 2/3 cups light beer
- Combine the dry ingredients in a large bowl, add the egg and the bear and whisk until smooth.
Instructions
- Dip the haddock fillets into the batter letting excess batter drip off, slowly submerge in the hot oil and cook until golden brown.
- Remove the fish and place on a paper towel lined plate. Repeat until all of the fish has been fried.
- Spread the tortillas with the dill remoulade, add the spinach, cherry tomatoes and cheddar.
- Add the lightly battered haddock and top with more dill remoulade, finish with a squeeze of fresh lime juice.
- Category: Entrees, Fish, Seafood, Recipes