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Crispy Fish Tacos with Pico De Gallo

Crispy Fish Tacos with Pico De Gallo

Delicious and crispy fish tacos coated in buttermilk and batter, topped with fresh pico de gallo.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinading Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Mexican
Servings 6 tacos
Calories 396 kcal

Equipment

  • Large Frying Pan
  • Baking tray
  • mixing bowl

Ingredients
  

Fish

  • 4 fillets cod or haddock sliced into thick strips
  • 240 ml buttermilk (1 cup)
  • 0.5 teaspoon salt
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon garlic salt

Fish Coating

  • 180 g plain (all-purpose) flour (1 ½ cups)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes
  • vegetable oil for frying

Pico De Gallo

  • 12 cherry (grape) tomatoes chopped
  • 0.5 red onion finely diced
  • small bunch coriander finely chopped
  • 1-2 jalapenos finely chopped
  • 0.5 lime juice of half a lime
  • 1 teaspoon salt flakes
  • pinch sugar

Others

  • 4 tablespoon mayonnaise
  • 1 tablespoon sriracha

Instructions
 

Preparation

  • 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.
  • Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot.
  • Mix together the fish-coating ingredients (except the oil) in a bowl. Take the fish out of the fridge and dredge in the coating mixture.

Cooking

  • 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).
  • Meanwhile, mix together all of the pico de gallo ingredients in a bowl.
  • Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned.
  • Mix together the mayonnaise and sriracha and put to one side.

Assembling

  • Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tablespoon of the pico de gallo and drizzle on a little of the sriracha mayo.

Notes

The fish coating is crispiest right after frying. You can make the fish ahead and reheat later. Substitute with gluten free ingredients if necessary.

Nutrition

Serving: 1tacoCalories: 396kcalCarbohydrates: 40gProtein: 21gFat: 16gSaturated Fat: 7gCholesterol: 44mgSodium: 1485mgFiber: 3gSugar: 4g
Keyword baja, crispy fish, pico de gallo, summer dinner
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