Entree: Mexico – Baja California – Chicharrón de Pescado (Crispy battered and fried white fish typical of Baja California)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets, skinless, e.g., corvina or sea bass, cut into 8–10 bite-size pieces
- 1 tsp (5 ml) fine sea salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) masa harina or fine cornmeal
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 ml) garlic powder
- 1/4 tsp (1.25 ml) ground cayenne or chile powder (optional)
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) cold beer (or cold club soda for nonalcoholic)
- 1/2 cup (120 ml) cold water, if needed to adjust batter
- Vegetable oil for frying, about 4 cups (960 ml) depending on pan
- 2 cups (150 g) shredded green cabbage
- 1/4 cup (15 g) chopped cilantro
- 2 tbsp (30 ml) mayonnaise or Mexican crema (optional)
- 2 tbsp (30 ml) lime juice (for slaw)
- Lime wedges to serve
- 8 small corn tortillas (optional), about 240 g total
- Salsa fresca or pico de gallo for serving

Instructions

1. Rinse fish pieces and pat very dry. Toss with 2 tbsp (30 ml) lime juice, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) pepper; let marinate while you prepare the batter and slaw, 10–15 minutes.
2. In a bowl, whisk together the flour, masa harina, baking powder, garlic powder, cayenne (if using), and a pinch of salt. In a separate bowl beat the egg, then whisk in the cold beer until smooth. Combine wet into dry ingredients and stir until just combined; batter should be thick but fluid—add up to 1/2 cup (120 ml) cold water if too thick. Chill batter 10 minutes.
3. Make the quick slaw by tossing shredded cabbage with cilantro, 2 tbsp (30 ml) lime juice, and mayonnaise or crema if using. Season to taste with salt and set aside.
4. In a deep skillet or Dutch oven heat enough vegetable oil to 350–375°F (175–190°C). If you do not have a thermometer, test with a small drop of batter—it should sizzle and rise immediately.
5. Lightly dust each fish piece with a little flour (this helps batter adhere), then dip into the batter, allowing excess to drip off. Carefully lower into hot oil and fry in batches without crowding, 3–4 minutes per batch, until deep golden and crisp. Turn if needed for even coloring.
6. Transfer fried fish to a wire rack or paper towel-lined tray to drain briefly; season immediately with a little extra sea salt.
7. Serve hot with the cabbage slaw, lime wedges, salsa, and warm corn tortillas if desired. Chicharrón de pescado is best eaten immediately while crisp.