Entree: Mexico – Nayarit, Pacific Coast Mexico – Chicharrón de Pescado (Fried Fish Chicharrón)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) firm white fish (corvina, snapper, or similar), skinned and cut into 8–10 pieces
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes) for marinade
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt, plus more for finishing
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (1 g) dried Mexican oregano (optional)
- 1 cup (125 g) all-purpose flour
- 1/3 cup (40 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt (for batter)
- 1/2 tsp (2.5 g) ground black pepper (for batter)
- 1 cup (240 ml) cold beer or sparkling water (for batter)
- 1 large egg (optional, for richer batter)
- 6 cups (1.4 L) neutral oil for deep-frying (vegetable, canola)
- 2 limes, cut into wedges, for serving
- 8–12 small corn tortillas (warm), for serving

For the quick cabbage slaw
- 4 cups (about 10 oz / 280 g) shredded green cabbage
- 1 medium carrot, grated (about 3 oz / 85 g)
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/4 cup (15 g) chopped cilantro (optional)

For the roasted chile salsa (salsa de chile de árbol)
- 4 roma tomatoes (about 10 oz / 300 g)
- 6–8 dried chiles de árbol (adjust to heat)
- 1/4 small white onion
- 1 clove garlic
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) cilantro leaves
- 1 tsp (5 g) salt
- 1–2 tbsp (15–30 ml) water, as needed to adjust consistency

For the simple refried black beans
- 2 cups (about 480 g) canned black beans, drained and rinsed
- 1 tbsp (15 ml) vegetable oil or lard
- 1/4 cup (60 g) white onion, finely diced
- 1/2 tsp (2.5 g) ground cumin (optional)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (60 ml) water or reserved bean liquid

Instructions

Short Description:
Crispy pieces of firm white fish, briefly marinated, battered and deep-fried until crackling, served with lime, a roasted chile salsa, warm corn tortillas, tangy cabbage slaw and simple refried black beans for a complete Pacific-coast Nayarit meal.

Regional Notes:
The Nayarit Pacific-coast version uses local firm white fish (corvina or snapper) cut into pieces and fried until extra-crispy, usually eaten with fresh lime and roasted chile salsa. Unlike inland battered fish, this coastal variant favors a very light crisp batter and fresh cabbage slaw to balance the richness.

1. Marinate the fish: In a bowl combine lime juice, minced garlic, 1 tsp salt, 1/2 tsp black pepper and oregano. Add fish pieces, toss to coat, and refrigerate 10–15 minutes (do not over-marinate or fish will "cook" in the acid).
2. Make the batter: In a medium bowl whisk together flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp pepper. Whisk in cold beer (or sparkling water) and the egg until a smooth, slightly thick batter forms; keep cold in refrigerator until ready.
3. Prepare slaw: In a bowl toss shredded cabbage, grated carrot, lime juice, vinegar, oil, 1 tsp salt and cilantro. Refrigerate to let flavors meld while you cook.
4. Make roasted chile salsa: Char roma tomatoes and chiles de árbol directly over a gas flame, in a hot skillet, or under a broiler until blackened in spots. Cool slightly, then transfer to a blender with onion, garlic, lime juice, cilantro and salt. Blend to a coarse puree, add 1–2 tbsp water if needed. Taste and adjust salt; set aside.
5. Warm beans: Heat oil/lard in a skillet over medium. Add diced onion and cook until translucent, 3–4 minutes. Add drained beans, cumin (if using) and salt. Mash with a spoon or potato masher while adding 1/4 cup water or reserved bean liquid to reach a creamy consistency. Keep warm on low.
6. Heat the oil: In a deep pot or Dutch oven heat 4–6 cups (950 ml–1.4 L) oil to 350°F (175°C). Use a thermometer for safety; oil should be hot enough to sizzle but not smoke.
7. Dry and batter fish: Remove fish from marinade and pat very dry with paper towels. Working in batches, dip pieces into the batter to coat completely, letting excess drip off.
8. Fry fish: Gently lower battered pieces into hot oil, frying 3–5 minutes per batch until golden-brown and crisp (time depends on piece thickness). Do not overcrowd the pot. Turn once if needed. Use a slotted spoon to transfer to a rack or paper towels to drain; sprinkle with a little salt while hot.
9. Warm tortillas: While last batch fries, warm corn tortillas on a dry skillet or comal until pliable and lightly charred at edges.
10. Serve: Arrange fried fish on a platter with lime wedges, roasted chile salsa, cabbage slaw, warm tortillas and a bowl of refried black beans. To eat, place a piece of chicharrón in a tortilla, top with slaw and salsa, squeeze lime and enjoy.

Notes: For extra crispness, keep batter cold and fish dry before frying. Adjust chile de árbol quantity for desired heat. Leftovers are best reheated briefly in a hot oven to retain crispness.