crispy fish

My favourite fish recipe for Summer, 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.&nbsp;

Crispy Fish Tacos with Pico De Gallo

buttermilk

tsp salt

tsp white pepper

tsp garlic salt

180 g plain (all purpose) flour

tsp baking powder

salt

tsp black pepper

tsp celery salt

thyme

paprika

tsp chilli flakes

Vegetable oil

cherry (grape) tomatoes (chopped (I used different coloured tomatoes))

red onion (finely diced)

coriander (finely chopped)

jalapenos (finely chopped)

juice of half a lime

salt flakes

sugar

white tortillas

mayonnaise

tbsp sriracha

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.

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Crispy Fish Tacos with Pico De Gall...

Top 1 crispy fish recipes from across the web

The most viewed crispy fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Fish Tacos with Pico De Gall...

The most viewed crispy fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine