Chicharr贸n de Pescado

Crispy Fried Fish with Flour

Dive into our easy-peasy Chicharr贸n de Pescado - Crispy Fish Taco recipe! 馃帀馃悷 Marinate, coat & fry the fish until crispy perfection. Top it off with a zesty Pico de Gallo that brings the heat just right. Reheat our tortillas, assemble your taco masterpiece & 隆que rico! 鈥 a taste of La Tortiller铆a magic in your own cocina! 馃尪锔忦煂

SPICINESS

Ingredients

  • 0.5 kg fish fillets (Barramundi, Snapper, Flathead)
  • 1 cup flour
  • 1 tbsp salt
  • 1 tbsp garlic
  • 陆 tbsp ground pepper
  • 0.5 ml vegetable oil
  • 1 tbsp mustard
  • 2 garlic clove
  • 2 limes
  • Salt & pepper (for seasoning the fish)

Spicy Pico de Gallo with Habanero

  • 4 tomatoes, thinly sliced
  • 陆 onion, finely chopped
  • 2 habanero peppers, finely chopped
  • 1鈦4 Bunch Coriander, chopped
  • 1 lime
  • 1 Lebanese cucumber, diced
  • Salt, to taste
  • 1 Avocado (Garnish)
  • Lime Wedges (Garnish)

Cooking Instructions

1. Marinate the Fish

  • Cut the fish fillets into small pieces.
  • 聽Marinate them with lime, salt, and pepper. Allow them to rest for 15 minutes

2. Prep the Dry Ingredients

  • In a bowl, mix flour, salt, garlic powder, and ground pepper.

3. Heat Oil & Infuse the Garlic Cloves

  • In a pot, reheat the vegetable oil to 160-180 degrees, fry the garlic cloves in the oil to give it a distinct aroma. Watch they don鈥檛 burn!

4. Coat Fish with Gluten-Free Flour or Plain Flour聽

  • Bring the marinated fish into the bowl with flour of your choice.
  • Ensure all sides of the fish are well-covered with flour.

5. Cooking the Fish聽聽

  • Fry the fish for 5-7 minutes until they are crispy and well-cooked
  • Place the fried fish on a cooling rack to remove excess oil and maintain crunchiness.
  • Serve the crispy fried fish with slices of lime to bless your tacos!
  • Season with salt and pepper according to taste.

 

For Pico de Gallo:

1. Prepare Vegetables:

  • Cut tomatoes, onions, and habanero peppers into thin slices.
  • Chop coriander and cucumber into small dice.

2. Mix Ingredients:

  • In a bowl, combine tomatoes, onions, habanero peppers, coriander, cucumber.
  • Add lime juice and salt to taste.

3. Ready to Serve:

  • Your spicy Pico de Gallo is now ready!

For Garnish & Plating:

1. Reheat Tortillas:

  • Reheat tortillas & place them on a plate or into a tortilla warmer/ tea towel if you’re making for a crowd.

2. Assemble Tacos:

  • Add fish on the tortillas.
  • Spoon the prepared Pico de Gallo over the fish.
  • Place slices of avocado on top.
  • Add a lime wedge on the side.
  • Your delicious taco is ready to be enjoyed!聽

She’ll be right mate! The heat factor is only 2 – 3 on the Scoville scale 馃檪

聽隆Buen Provecho!

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