Crispy Buttermilk Fish Tacos
These crispy fish tacos come together in just 25 minutes and are packed with bold, fresh flavors. Buttermilk-marinated fish gets a golden, crunchy coating, perfectly balanced by a tangy pico de gallo and creamy sriracha-mayo sauce. A summer weeknight favorite that’s sure to become a staple.
Ingredients
- For the Fish & Marinade:
- 4 cod or haddock fillets cut into thick strips
- 240 ml 1 cup buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
- For the Coating:
- 180 g 1½ cups plain all-purpose 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 chili flakes adjust to taste
- For Frying:
- Vegetable oil enough for 2-inch depth in frying pan
- For the Pico de Gallo:
- 12 cherry tomatoes mixed colors preferred, chopped
- ½ red onion finely diced
- 1 –2 jalapeños seeded and minced
- Small bunch of cilantro finely chopped
- Juice of ½ lime
- 1 tsp salt flakes
- Pinch of sugar
- For the Sauce:
- 4 tbsp mayonnaise
- 1 tbsp sriracha adjust for heat preference
- To Serve:
- 6 flour tortillas
- Lime wedges optional
- Optional: sliced avocado or shredded cabbage
Instructions
- Marinate the Fish:
- Cut fish fillets into thick strips. In a shallow bowl, mix buttermilk with salt, white pepper, and garlic salt. Add fish and marinate for 10–15 minutes.
- Make Pico de Gallo:
- Combine chopped cherry tomatoes, red onion, jalapeños, and cilantro in a bowl. Add lime juice, salt flakes, and a pinch of sugar. Stir gently and set aside.
- Prepare Coating:
- In a separate shallow dish, mix flour, baking powder, salt, black pepper, celery salt, thyme, paprika, and chili flakes.
- Heat the Oil:
- In a heavy-bottomed pan, heat vegetable oil to 350°F (175°C), about 2 inches deep. Test heat with a small piece of bread – it should sizzle and brown in 30 seconds.
- Coat & Fry the Fish:
- Remove fish from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing to coat. Fry in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
- Warm the Tortillas:
- Heat tortillas in a dry skillet for 30 seconds per side. Keep warm in a towel.
- Make the Sauce:
- Mix mayonnaise and sriracha in a small bowl. Adjust spice level to taste.
- Assemble Tacos:
- Spread sriracha-mayo on each tortilla. Add 2–3 pieces of crispy fish, then top with pico de gallo. Serve immediately with lime wedges.
Notes
Fish Options: Cod, haddock, mahi-mahi, tilapia, or salmon all work well.
Pico Storage: Can be made 2–4 hours ahead. Drain excess liquid before using.
Baking Alternative: For a healthier version, bake coated fish at 425°F for 12–15 minutes, flipping once.
Make It Your Own: Add avocado slices, shredded cabbage, or a drizzle of crema for extra flair.
Pro Tip: Let coated fish sit for 2–3 minutes before frying for better crunch.