Fish & Chips Tacos

Line-caught beer-battered haddock, highly spiced homemade tartar sauce and Hickory Stick fish tacos are a fun new way to serve an antique favorite. The soft bite of the fresh haddock with the crunch of the hickory sticks affords satisfying stability, even as the tropical flavor of the squeezed lime cools down the warmth of the tartar sauce.

Fish & Chips Tacos
Fish & Chips Tacos


vegetable oil, for frying
1 cup all-purpose flour
1 tsp Old Bay seasoning
¼ tspsalt
1 cupBoxing Rock Hunky Dory Pale Ale
1 ½ lbNova Scotia haddock, cut into 3-4” pieces 
12  corn or flour tortillas 
½ small cabbage, thinly sliced
300 g bag of Hickory Sticks
lime wedges, to serve 

 Spicy Tartar Sauce

1 cup   mayonnaise 
6 tbspsweet pickle relish
1 tbspcapers, chopped
2 tsp. lime juice
2 tsp.chopped chipotles in adobo sauce
salt and pepper, to taste

Directions (serves 6):

  1. Stir together tartar sauce ingredients until well combined. Season to taste with salt and pepper. For a spicier sauce, add additional chipotle.
  2. Heat 1-2 inches of oil in a heavy saucepan to 350°F.
  3. Whisk together the flour, Old Bay and salt. Whisk in the beer until the batter is smooth.
  4. Working in batches, dip the haddock in the batter and gently drop into the hot oil. Fry until golden brown, turning once. Drain on paper towel. Repeat with the remaining haddock.
  5. Heat tortillas according to package directions. Top tortillas with cabbage, haddock, spicy tartar sauce, and Hickory Sticks. Serve with lime wedges and additional spicy tartar sauce.
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