Ingredients

The following ingredients have 6 Servings
  • 4 cod or haddock fillets (sliced into thick strips)
  • 240 ml buttermilk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp garlic salt
  • 180 g plain (all purpose) flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • Vegetable oil for frying
  • 12 cherry (grape) tomatoes (chopped (I used different coloured tomatoes))
  • 1/2 red onion (finely diced)
  • small bunch coriander (finely chopped)
  • 1-2 jalapenos (finely chopped)
  • juice of half a lime
  • 1 tsp salt flakes
  • pinch of sugar
  • 6 white tortillas
  • 4 tbsp mayonnaise
  • 1 tbsp sriracha

Instruction

  • Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).
  • Heat around 1 inch of 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.
  • 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.
  • 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, removed 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.
  • 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, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.
  • Mix together the mayonnaise and sriracha and put to one side.
  • 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.
  • Repeat until you have filled all 6 tacos, then serve immediately.