15-Minute Flash-Fried Haddock with Warm Serrano-Lime Relish (The Lunchtime Rescue)

Instructions

1. 1

   Pat 1 lb haddock fillets completely dry with paper towels (moisture is the enemy of crispy fish, people!) and cut into 2-inch chunks. In a shallow bowl, toss the fish with 2 tbsp masa harina, 0.5 tsp ground cumin, 0.5 tsp garlic powder, and 0.5 tsp kosher salt until lightly coated.

   3 min

   Tip: Masa harina gives an irresistible nutty crunch, but cornstarch works great in Pantry Mode.

2. 2

   While the fish rests for a second, toss 2 cups shredded green cabbage with 1 tbsp fresh lime juice and 0.25 tsp kosher salt in a bowl. Divide the cabbage evenly between two plates to form your crisp bed.

   2 min

   Tip: Do this directly on the serving plates so you save yourself a bowl to wash.

3. 3

   Heat 3 tbsp neutral oil in a large skillet over high heat until shimmering hot. Carefully drop in the dusted haddock in a single layer. Flash-fry without touching for 2 minutes until golden and crisp, flip gently, and cook 1 to 2 minutes more until flaky. Scoop straight onto the cabbage beds.

   4 min

   Tip: Don't crowd the pan! We're flash-frying for crunch, not steaming.

4. 4

   Turn heat down to medium-high. In the remaining skillet oil, throw in 2 serrano chiles, 2 garlic cloves, and 0.25 small red onion. Sauté for 1 minute until fragrant and blistered. Pull off the heat and stir in remaining 2 tbsp fresh lime juice and 0.25 tsp kosher salt, scraping up those delicious browned pan bits.

   3 min

   Tip: This quick pan relish sizzles up instantly—keep an eye on the garlic so it toasts without turning bitter.

5. 5

   Spoon that warm, blistered serrano-lime relish right over the crispy fish chunks. Drizzle with 0.25 cup Mexican crema and serve immediately with 4 warm corn tortillas on the side if you want to roll tacos.

   2 min

   Tip: Taste it—then decide if you need extra lime or a pinch more salt. Ándale, lunch is served!