Appetizer: Mexico – Michoacan (Western Mexico) – Charales Fritos (Fried Charales)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 12 oz (340 g) whole charales, cleaned and patted dry
- 3/4 cup (90 g) masa harina (corn flour)
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus extra for finishing
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) garlic powder (optional)
- 2 cups (480 ml) vegetable oil, for frying (adjust as needed)
- 2 limes, cut into wedges (for serving)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)
- 1/2 tsp (1.5 g) crushed chile piquin or Tajin, for sprinkling (optional)

Salsa de chile de arbol (makes about 1 cup / 240 ml)
- 6 dried chiles de arbol (about 10–12 g), stems removed
- 2 roma tomatoes, about 8 oz (225 g)
- 1 clove garlic
- 1 tbsp (15 ml) vegetable oil
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice

Instructions

Short Description:
Tiny freshwater charales are seasoned, lightly dusted in a corn-and-flour mix, then deep-fried until crackling-crisp and served with lime and a bright chile de arbol salsa. A classic crunchy snack from Lake Pátzcuaro in Michoacán.

Regional Notes:
This Michoacán version uses charales from Lake Pátzcuaro and a simple masa harina dredge rather than heavy batters, producing a dry, crunchy texture typical to the region. Served with lime and a rustic chile de arbol salsa, it differs from other coastal fried-fish snacks by its use of freshwater fish and corn flour.

1. Make the salsa: Toast the dried chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds each), then remove seeds if you want milder heat. In the same skillet, roast the roma tomatoes and the garlic clove until skins are charred and softened, about 6–8 minutes, turning as needed.
2. Soak the toasted chiles in hot water for 5 minutes to soften. Drain, then combine chiles, roasted tomatoes, garlic, 1/4 tsp salt, and 1 tbsp lime juice in a blender or food processor. Blend until smooth, adding 1–2 tbsp water if needed to reach a pourable salsa consistency. Heat 1 tbsp oil in the skillet, cook the blended salsa 1–2 minutes to marry flavors, adjust salt, then remove from heat and set aside.
3. Prepare the dredge: In a wide shallow bowl, whisk together masa harina, all-purpose flour, 1 tsp salt, black pepper, and garlic powder (if using).
4. Pat the cleaned charales very dry with paper towels. Working in small batches, lightly toss the charales in the masa-flour mixture so they are evenly coated; shake off excess.
5. Heat oil in a heavy skillet or deep-fryer to 350°F (175°C). If you do not have a thermometer, test by dropping a pinch of the dredge—if it sizzles and rises immediately, the oil is ready.
6. Fry the charales in batches so they have room to crisp—about 60–90 seconds per batch for tiny charales, turning once with a spider or slotted spoon, until deeply golden and crisp. Do not overcrowd the pan.
7. Transfer fried charales to a paper-towel-lined tray and immediately sprinkle lightly with coarse sea salt and a pinch of crushed chile piquin or Tajin, if using.
8. Arrange on a platter, garnish with chopped cilantro (optional), add lime wedges, and serve hot with the chile de arbol salsa for dipping.