Tiritas de Pescado and Chicharrón de Pescado

Transport yourself to the coastal paradises of Mexico with these two vibrant seafood dishes inspired by the flavors of Zihuatanejo. Whether you're indulging in the refreshingly light Tiritas de Pescado or savoring the crispy and flavorful Chicharrón de Pescado, this culinary journey offers the best of Mexican coastal cuisine.

Ingredients

Tiritas de Pescado:
🐟 1 kg Lenguado/Flounder fillets, semi-frozen
🍋 15 small-medium limes, juiced
🌶️ 2 habanero peppers, deseeded and minced
🧅 2 large red onions, julienned
🧂 Black Pepper Generic shaker
🧄 Ground Garlic Generic shaker
🧂 Salt Generic shaker
🥫 Maggi Seasoning Liquid, Maggi

Chicharrón de Pescado:
🐟 0.5 kg Lenguado/Flounder fillets, cubed
🍋 6 small-medium limes, juiced
🌶️ Red Hot Sauce Generic
🟡 2 tablespoons Mustard Generic
🥢 Soy Sauce Generic
🧂 Black Pepper Generic shaker
🧄 Ground Garlic Generic shaker
🌶️ Paprika/Red Chili Powder Generic shaker
🧂 Salt Generic shaker
🥚 3 large eggs
🌾 2-3 cups All-Purpose Flour Generic
🛢️ Cooking Oil Generic vegetable oil
🥢 Crackers, Saladitas

Instructions

1- Prepare and Slice Fish:

• Start with semi-frozen fillets for precision.
• Slice your fish into thin strips.

2- Divide and Juice Limes:

• Juice your limes, ensuring no seeds remain.
• Split the juice for two sets of tiritas.

3- Season First Portion:

• In a bowl, combine half the fish, lime juice, black pepper, garlic powder, and salt. Mix well.

4- Initial Marination:

• Allow the first portion to marinate for 20 minutes.

5- Prepare Vegetables:

• While the fish is marinating, julienne your onions and mince the habaneros.

6- Season Second Portion (Maggi Style):

• Mix remaining fish with half the onions, half the habaneros, a dash of Maggi, and salt. Marinate for 20 minutes.

7- Add Vegetables to First Portion:

• After initial marination, blend the fish with remaining onions and habaneros. Season again if needed.

8- Final Marination:

• Allow both sets of tiritas a final 10-minute marination.

1- Cut Fish Chunks:

• Cube the remaining fillets into bite-sized pieces.

2- Prepare Marinade:

• Mix garlic powder, black pepper, paprika, salt, hot sauce, mustard, soy sauce, and lime juice.

3- Marinate Fish:

• Coat fish cubes in the marinade thoroughly. Set aside for 20 minutes.

4- Prepare Dredge and Wash:

• Mix flour with seasonings in one bowl. Whisk eggs in another.

5- Heat Oil:

• In a deep frying pan, heat oil over high heat until suitably hot.

6- Coat Fish:

• Dip marinated cubes into the eggs, then dredge in the flour mix. Ensure a complete coating.

7- Fry Chicharrón:

• Cook fish in batches until golden brown, using tongs to handle them.

8- Drain:

• Place the fried fish on paper towels to remove excess oil.

Prep Time: 30-40 minutes
Cook Time: 20 minutes
Total Time: 50-60 minutes
Servings: 6

Calories: ~350 kcal
Proteins: 30g
Fats: 15g
Carbohydrates: 25g

Equipment:
🍽️ Cutting Boards, Knives
🥣 Glass Bowls various sizes
🍋 Lime Squeezer
🍴 Spoons/Forks
🍳 Deep Frying Pan/Disc
🔥 Propane Burner
🔧 Tongs
🧻 Paper Towels
🍽️ Serving Plates/Dishes

Cooking Tips

• Semi-freeze fish for easier slicing.
• Ensure marination allows flavors to infuse without over-marinating.
• Fry fish in hot oil to achieve a crispy texture without absorbing too much oil.

#ceviche #tiritasdepescado #fishstrips #chicharrondefish #mexicancuisine #seafoodlovers #zihuatanejo #appetizers #snacks

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Tiritas de Pescado and Chicharrón de Pescado