Entree: Mexico – Guerrero – Tiritas de Pescado (Pan-fried strips of white fish finished in a bright tomato-and-chile sauce, typical of Guerrero's coastal cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 lb (454 g) firm white fish fillets (such as snapper, mahi-mahi, or tilapia), skinless and boneless, cut into 1/2-inch (1.25 cm) strips
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/4 cup (30 g) cornstarch (optional, for crispier finish)
- 1/2 cup (120 ml) vegetable oil for frying
- 3 medium ripe tomatoes, about 15 oz (425 g) total, quartered
- 3 dried guajillo chiles, stems and seeds removed
- 2 cloves garlic
- 1/2 medium white onion, about 3 oz (85 g)
- 1/2 cup (120 ml) fish or chicken stock
- 1/2 tsp (1 g) dried oregano
- 1 tbsp (15 ml) fresh lime juice
- 8 small corn tortillas for serving
- Fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. Prepare the fish: pat the fish strips dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Combine the flour and cornstarch (if using) on a plate and dredge the fish strips lightly, shaking off excess.
2. Fry the fish: heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry the dredged fish strips in batches until golden and just cooked through, 1–2 minutes per side depending on thickness. Transfer to a paper-towel-lined plate and keep warm.
3. Make the sauce: while frying, place the guajillo chiles in a bowl and cover with hot water; soak 10 minutes until softened. In a blender combine the rehydrated chiles (discard soaking liquid), tomatoes, garlic, and 1/2 medium onion and blend until smooth. Strain the purée through a sieve into a saucepan to remove skins and seeds.
4. Simmer the sauce: add 1/2 cup (120 ml) stock and 1/2 tsp (1 g) dried oregano to the saucepan. Simmer over medium heat 6–8 minutes until slightly reduced and flavors meld. Stir in 1 tbsp (15 ml) lime juice and adjust salt to taste.
5. Finish and serve: return the fried fish strips to the sauce and toss gently for 1–2 minutes to heat and coat (do not overcook). Serve immediately with warm corn tortillas, garnished with fresh cilantro and lime wedges.