Pale Ale Battered Haddock Burrito

Enjoy our Irish-caught Pale Ale battered Haddock in a tasty burrito, with homemade salsa, Mexican style rice and guacamole wrapped in a flour tortilla. Perfect served as a quick and convenient lunch or supper. We have partnered with Rye River Brewing Company in Kildare to create a crispy batter made using McGargles award winning Rosie’s Pale Ale giving the batter a light hop flavour.Our Pale Ale Battered Haddock Fillets are made with 100% Irish Haddock, responsibly caught in Irish waters and produced in Ireland.
Print Recipe


4 fillets Donegal Catch Pale Ale Battered Haddock

For the guacamole

2 avocados

1 jalapeno pepper

2 spring onions

1 garlic clove

Juice of 2 limes

Handful of coriander leaves

Salt and pepper

For the salsa

1 red onion, finely diced

3 vine tomatoes, finely diced

Handful of freshly chopped coriander

Juice of ½ a lime

For the rice

1 packet long grain rice

30 grams butter

1 white onion, finely diced

½ teaspoon ground cumin

1 tin pinto or black beans, drained

To assemble

4 large tortilla wraps

½ head iceberg lettuce, finely shredded

2 spring onions, finely sliced

Coriander leaves


  1. Pre heat oven to 200C / 180 C fan.
  2. Place the Donegal Catch Pale Ale Battered Haddock onto a baking tray and place into the oven for 25 minutes until cooked through and piping hot throughout.
  3. Whilst the fish cooks, blitz all the ingredients for the guacamole together in a small food processor until completely smooth. Season to taste and set aside.
  4. For the salsa, mix all the ingredients together in a bowl and set aside.
  5. For the rice, heat the packet of rice in the microwave according to packet instructions. Melt the butter in a medium sized saucepan and saute the onion and cumin for 10 minutes until soft but not coloured. Tip in the hot rice and drained beans and stir together for 5 minutes until everything is hot throughout.
  6. To serve, place a spoonful of guacamole on a tortilla and top with ¼ of the rice. Top with a spoonful of salsa, some shredded iceberg, coriander leaves and spring onions and then top with a cooked fish fillet. Fold over the edge closest to you then fold in the sides to contain the filling then continue to roll to form a burrito. If you wish to heat the wrap, cover the burrito in tin foil and place in the oven for 5 minutes You can skip this step if you want to eat straight away.

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