Appetizer: Mexico – Baja Peninsula Mexico – Chicharrón de Pescado

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) white fish fillets (corvina, grouper, sierra or similar), skin removed and cut into 1 in (2.5 cm) pieces
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 3/4 cup (180 ml) cold sparkling water or cold Mexican lager (adjust for batter consistency)
- 1 large egg (approx. 50 g)
- 4 cups (960 ml) vegetable or canola oil for deep frying (or enough for 2–3 in / 5–7 cm depth)
- 2 limes, cut into wedges
- Fresh cilantro leaves for garnish (optional)

Spicy chile-lime mayo dipping sauce:
- 1/2 cup (120 g) mayonnaise
- 4 dried chile de arbol (or 1–2 tsp chile de arbol flakes), stem ends removed
- 1 small clove garlic
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) water (for rehydrating chiles)
- 1/4 tsp (1.5 g) kosher salt, or to taste

Optional: thinly sliced radish or pickled red onion for serving

Instructions

Short Description:
Small pieces of local white fish seasoned, lightly battered, and deep-fried until shatteringly crisp, served with lime wedges and a bright, spicy chile-lime mayonnaise for dipping.

Regional Notes:
This Baja Peninsula version uses local white fish (corvina, grouper or similar) cut into bite-sized pieces and a light, airy batter similar to the region's seafood fry techniques. It emphasizes a clean ocean flavor with lime and a chile de arbol–forward dipping sauce common along Baja California Sur coasts.

1. Pat the fish pieces dry with paper towels and season with 1/2 tsp (3 g) of the salt, the black pepper, and the garlic powder. Set on a plate while you make the batter and sauce.
2. Make the dipping sauce: place dried chile de arbol in a small bowl and cover with 1 tbsp (15 ml) hot water; let soften 5 minutes. In a blender or with an immersion blender, combine softened chiles (drain if very bitter), garlic, lime juice, 1 tbsp (15 ml) water, and 1/4 tsp (1.5 g) salt; blend until a smooth paste. Stir or blend the paste into 1/2 cup (120 g) mayonnaise. Taste and adjust salt or lime; refrigerate until ready.
3. In a medium bowl whisk together the flour, cornstarch, baking powder, and remaining 1/2 tsp (3 g) salt. In a separate small bowl lightly beat the egg, then whisk egg and cold sparkling water (or beer) into the dry mix until a smooth, slightly thick batter forms. Batter should coat fish but still be airy—add a tablespoon more liquid if too thick.
4. Heat oil in a heavy deep pan or Dutch oven to 350–375°F (175–190°C). Use a thermometer for accuracy. Line a baking sheet with a wire rack over paper towels for draining.
5. Working in batches to avoid crowding, dip seasoned fish pieces into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch depending on piece size. Turn pieces once if needed for even color.
6. Using a slotted spoon, transfer fried fish to the wire rack to drain. Sprinkle immediately with a light pinch of salt. Repeat with remaining fish, keeping finished batches warm in a 200°F (95°C) oven if desired.
7. Arrange chicharrón de pescado on a platter with lime wedges, the chile-lime mayo, and fresh cilantro. Serve hot as an appetizer; recommend 3–4 pieces per person. Optional: offer sliced radish or pickled red onion on the side.