Crispy Fish Tacos with Pico De Gallo

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Crispy Fish Tacos with Pico De Gallo

These crispy fish tacos are coated in buttermilk and a delicious crispy batter, before being piled into toasted tortillas and topped with fresh pico de gallo. 

Prep: 20 min

Cook: 10 min

Serves 6 tacos

Ingredients

  • 4 crimson snapper or other white fish sliced into thick strips
  • 1 cup buttermilk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt

Fish Coating:

  • 180g 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 chilli flakes
  • vegetable oil for frying

Pico De Gallo:

  • 12 cherry tomatoes chopped
  • ½ red onion finely diced
  • small bunch coriander finely chopped
  • 1-2 jalapenos finely chopped
  • juice of half a lime
  • 1 tsp salt flakes
  • pinch sugar

Also:

  • 6 tortillas
  • 4 tbsp mayonnaise
  • 1 tbsp sriracha
Method:
  1. Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, and place in the fridge to marinate for 20-30 minutes.
  2. While you wait for the fish to marinate, mix together all of the pico de gallo ingredients in a bowl.
  3. Mix together the mayonnaise and sriracha and put to one side.
  4. Heat around 5 tablespoons of vegetable oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.
  5. Mix together the fish-coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the fish is coated.
  6. Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, remove from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
  7. Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds on each side). Place on a plate and repeat with the rest of the tortillas.
  8. Now it’s time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
  9. Repeat until you have filled all 6 tacos, then serve immediately.

Recipe by Kitchen Sanctuary