Ingredients

• 10 flour tortillas; grilled  

For the fish 

• 1 ½ lbs haddock; cubed

• 2 eggs; beaten

• 1 cup panko bread crumbs

• ⅓ cup all purpose flour 

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika 

• ½ cup olive oil 

For the slaw

• ½ cucumber; thinly sliced strips

• 1 carrot; thinly sliced strips

• 1 tbsp cilantro; minced

• 2 tbsp white vinegar 

• 1 tsp salt 

For the aioli 

• ½ cup mayonnaise 

• 1 tbsp chili paste

• ½ tsp chili powder

• 1 clove garlic; minced

• Salt and pepper

Instructions

1. Add the flour to a shallow bowl and whisk in the salt, black pepper, and paprika. 

2. Heat the oil in a saute pan on medium high heat. 

3. Add the beaten eggs to a similarly shallow bowl and the panko bread crumbs to a third shallow bowl. 

4. Dredge the fish first in the flour, then the eggs, and then the panko, making sure the fish is fully covered with each coating.

5. Add to the hot oil and fry for 5 minutes. Lower the heat to medium and fry for an additional 3 minutes. Flip and finish frying on the opposite side for about 10 minutes until the exterior is golden and crispy and the inside is cooked through.

6. Stir together the ingredients for the slaw and let sit at room temperature for at least 15 minutes. 

7. Whisk together the ingredients for the aioli and set aside. 

8. Serve the haddock on the grilled tortillas, drizzle with the aioli, and top with the slaw.