Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, and 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, remove 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 on 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.