with iceberg lettuce, gochujang dressing, and sesame seeds.
Prep time: 15 minutes
Cook time: 10 minutes
- 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
- Mix the dry ingredients together in a bowl.
- Gradually stir in the sparkling water.
- Mix all the endives ingredients well in a seperate bowl.
Frying & Serving
- Wash the iceberg lettuce in cold water.
- Tear apart the lettuce with our hands trying to keep individual leaves.
- Use a deep fryer or a large wide, and sturdy pot for frying.
- Fill your vessel two-thirds with oil (rapeseed, sunflower, and vegetable oil are all good choices).
- 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.
- Cut the haddock into smaller portions and dip in the batter.
- 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.
- Serve the fry the haddock inside the lettuce and drizzle some gochujang dressing over the fish and sprinkle with sesame seeds.