To make Crispy Fish Tacos with Pico De Gallo, follow this detailed recipe:
Ingredients
For the Fish:
– 4 cod or haddock fillets, sliced into thick strips
– 240 ml (1 cup) buttermilk
– ½ tsp salt
– ¼ tsp white pepper
– ¼ tsp garlic salt
Fish Coating:
– 180 g (1 1/2 cups) plain flour
– 1 tsp baking powder
– 1 tsp salt
– 1 tsp black pepper
– ½ tsp celery salt
– 1 tsp dried thyme
– 1 tsp paprika
– 1 tsp chili flakes
– Vegetable oil for frying
For the Pico De Gallo:
– 12 cherry tomatoes, chopped
– ½ red onion, finely diced
– 1-2 jalapeños, finely chopped
– Small bunch of coriander, finely chopped
– Juice of half a lime
– 1 tsp salt flakes
– Pinch of sugar
Additional:
– 6 white tortillas
– 4 tbsp mayonnaise
– 1 tbsp sriracha
Instructions
1. Marinate the Fish: Combine buttermilk, salt, white pepper, and garlic salt. Add fish strips and marinate for 30 minutes.
2. Prepare Pico De Gallo: Mix chopped tomatoes, red onion, jalapeños, coriander, lime juice, salt, and sugar in a bowl.
3. Coat the Fish: In a separate bowl, mix flour, baking powder, and spices. Drain fish, dredge in the flour mixture, and fry in hot oil until crispy.
4. Assemble Tacos: Toast tortillas, place fish inside, top with pico de gallo, and drizzle with sriracha mayo (mix mayonnaise and sriracha).
Enjoy your delicious crispy fish tacos!
