Fried Haddock

with iceberg lettuce, gochujang dressing, and sesame seeds.


Prep time: 15 minutes

Cook time: 10 minutes

Servings: 2



  • 14 oz Haddock fillets
  • 2 cups Flour
  • 2¼ Tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 2 cups Sparkling water


  • ½ cup Soy sauce
  • 1 tbsp Gochujang (Korean chili paste)
  • 2 Tbsp Rice vinegar (or white wine vinegar)
  • ¼ cup Honey
  • 1 oz Garlic minced
  • 1 oz Ginger minced


  1. Mix the dry ingredients together in a bowl.
  2. Gradually stir in the sparkling water.
  3. Mix all the endives ingredients well in a seperate bowl.

Frying & Serving

  1. Wash the iceberg lettuce in cold water.
  2. Tear apart the lettuce with our hands trying to keep individual leaves.
  3. Use a deep fryer or a large wide, and sturdy pot for frying.
  4. Fill your vessel two-thirds with oil (rapeseed, sunflower, and vegetable oil are all good choices).
  5. Heat the oil to 320° F. (You do want the oil to get much hotter than that. If you don’t have a thermometer, test the oil with a cube of bread and it should brown in 30-40 seconds.
  6. Cut the haddock into smaller portions and dip in the batter.
  7. Fry for 3-4 minutes or until the fish is cooked through and the batter turns golden brown and crispy. Remove and drain on a paper towel.
  8. Serve the fry the haddock inside the lettuce and drizzle some gochujang dressing over the fish and sprinkle with sesame seeds.