Fried Haddock

with iceberg lettuce, gochujang dressing, and sesame seeds

Prep time: 15 minutes - Cook time 10 minutes - Serves: two persons

Ingredients for the Haddock

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


  1. Mix the dry ingredients together in a bowl.
  2. Gradually stir in the sparkling water

Ingredients for the endives

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


  1. Mix all the ingredients well in a 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.
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