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Big Bob’s® Belly Buster Burrito

This recipe shows how an operator cam take Buster Burrito Big Bob’s® Belly Buster Haddock beyond fish and chips, and turn it into a signature sandwich opportunity. At first glance someone may think the Big Bob’s® Haddock could never be used in a sandwich as it’s just too big as it’s over a half pound! It’s all about how you position and describe it on the menu. The key to making a signature sandwich/wrap is designing it so that the kitchen staff can execute it to perfection every single time. Using classic Burrito ingredients and the sliced Big Bob’s® Haddock I was able to create a wrap for the heartiest of appetites. Due to the size of this Burrito it should be noted in the menu description that it’s big enough to satisfy two people or one really hungry individual.
Serves: 1-2
Ingredients
Preparation
  • 1 pc Big Bob’s® Beer Battered Natural Cut Haddock
  • ½ avocado peeled and sliced
  • ¼ cup iceberg lettuce shredded
  • 2 tbsp prepared pico de gallo
  • 1 tbsp chipotle mayo
  • 1 12” flour tortilla
Tips from the chef: The average food cost for the entire burrito is around $4.25 so this needs to be priced around the $14 mark to help keep your food cost for this dish under 30%.
  1. Deep fry Big Bob’s® Beer Battered Haddock for approximately 6 minutes and slice into 8 or 9 pieces across the fillet.
  2. Lay out flour tortilla. Spread on chipotle mayo. Layer in iceberg lettuce and pico de gallo.
  3. Layer in sliced Big Bob’s® Haddock and top with sliced avocado.
  4. Carefully, minding not to tear the tortilla, perform a classic burrito fold into a tight roll. This will be quite large!
  5. For an added touch lightly char the wrap on the grill to gain grill marks. Then skewer each side and slice on a bias.
  6. Plate the burrito standing up on its ends or sliced into medallions along a long plate with a salad or fried potato.

BATTERED HADDOCK FILLETS SKIN-ON