Haddock Wrap with Lemon Mayo and Pesto


Preparation info

  • Difficulty


  • Serves


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This is by far our most popular dish. Perfect for people who aren’t huge seafood lovers, it’s the Shack’s version of fish and chips. At first our friends and family would get annoyed with us if this wasn’t on the menu, now everyone does. Safe to say it’s now always on the menu!


  • 4 fresh haddock fillets
  • 50 g plain flour
  • 4 white tortilla wraps
  • pesto
  • 4 handfuls of mixed salad leaves sliced veg to serve (we use cucumber, red pepper, tomato and red onion)
  • salt and pepper

For the Tempura Batter

  • 150 g plain flour
  • 100 g cornflour
  • 10 g baking powder

For the Lemon Mayo

  • 4 heaped tbsp mayonnaise
  • juice and zest of ½ lemon
  • vegetable oil, for deep frying


Check the haddock fillets for obvious bones by running your fingers down the sides and middle of the fillets - small bones will disintegrate when you cook the fish.

To make your batter, add the 150 g plain flour, cornflour and baking powder to a bowl. Using an electric or hand whisk, slowly beat in about 150 ml cold water until your batter is a thick but runny consistency. It should stick to your finger when you dip it in and there should be no lumps. Season the batter well with salt and pepper.

For the lemon mayonnaise, just mix the mayonnaise and lemon juice and zest together until smooth, then season to taste.

Heat about 7 cm vegetable oil to 180°C in a large pan or deep fat fryer - the oil needs to be deep enough to submerge at least one fillet of haddock. Put the 50 g plain flour in a bowl and dip a piece of fish first in the flour, then in the batter, making sure it is completely coated. Place carefully into the hot oil (giving the pan a gentle shake, so it doesn’t stick to the bottom) and cook for around four minutes or until the batter is a light golden brown and crispy. Only fry one or two fillets at a time depending on the size of your fryer or pan - if they touch in the oil they will stick together. Remove and drain on some kitchen roll to soak up any oil. Repeat with the remaining fish.

To assemble, put a tortilla wrap on the table and spread with pesto and lemon mayonnaise. Add a handful of salad and a few slices of cucumber, tomato, red pepper and onion - or whatever else you fancy - and then place your fish on top. Season, wrap and enjoy!