Pescado estilo Ensenada
Straight from Ensenada, on the Baja California peninsula, our recipe is perfect for light, fleshy white fish to enjoy at any time of the day. We think this is a classic staple to your fish-taco recipe collection. It's traditional to accompany this taco with a crisp cerveza!
SPICINESS
Ingredients
- 0.5 kg fish fillets (Barramundi, Snapper, Flathead)
- 1 cup flour
- 200 ml beer
- 1 tbsp baking powder
- 1 tbsp salt or chicken stock powder
- 1 tsp oregano
- 1 tbsp mustard
- 0.5 ml oil
- Salt & pepper (for the fish)
- 0.1 kg extra flour
Pico de Gallo (fresh tomato salsa)
- 4 ripe tomatoes
- ½ onion
- 2 jalapeño or long green chilies
- 1⁄4 bunch of coriander
- 1 lime
- Salt, to taste
Cooking Instructions
- Pat the fish fillets dry with a paper towel. Season the fillets with salt & pepper.
- In a bowl, combine 1 cup of flour, baking powder, salt or chicken stock powder, oregano, & mustard. Gradually whisk in the beer until the batter is smooth.
- Dip each fish fillet into the extra flour, coating evenly. Dip the floured fillets into the beer batter, ensuring they are fully coated.
- In a deep pan, heat the oil to 180°C (356°F). Carefully place the battered fish into the hot oil and fry until golden brown on both sides.
- Dice some tomatoes, onions & chillies into small pieces. Chop up some fresh coriander. It will add a great flavour to our salsa. Mix everything together in a bowl & add some lime juice & a pinch of salt.
- Remove the fish from the oil & place them on a plate lined with paper towels to absorb excess oil.
- Serve the beer-battered fish fillets hot with our chipotle mayo, cabbage salad & pico de gallo.
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