2 min read
Prep time: 20 Minutes
Cook Time: 10 Minutes
This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!
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
Pico De Gallo:
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
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.