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Crispy Fish Tacos with Pico De Gallo

Nicky Corbishley
  • 30 minutes
  • Serves 6

INGREDIENTS

4

cod or haddock fillets (sliced into thick strips)

240 milliliters

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

jalapenos (finely chopped)

juice of half a lime

1 tsp

salt flakes

sugar

6

white tortillas

4 tbsp

mayonnaise

1 tbsp

sriracha