Recipe of the Month – Tacos de Pescador Fritos

Howler Staff - JUN 05, 2017

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Recipe of the Month – Tacos de Pescador Fritos

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Ingredients

150 g Fish
Ingredients of Choice for Tempura Batter (Such as Flour, Beaten Egg and Ice Water)
Oil for Deep Frying
Grill Salt Main
Ground Pepper
Two Corn Tortillas
20 g Cabbage
20 g Mango
20 g Chayote
Juice of 1 Lime
1 Tomato, Finely Chopped
20 g Red Onion, Finely Chopped
10 g Cilantro, Finely Chopped
20 g Corn
Juice of 3 Limes
Salt to Taste

Method of Preparation

Cut fish into fingers of about 3 inches long. Season with grill salt and pepper.

Coat with tempura batter prepared using ingredients and method of choice.

Deep fry in hot oil for 90 seconds, or until tempura coating appears light brown. Arrange fish pieces on top of tortillas on serving plate. Add salad layer consisting of chopped cabbage and mango mixed with shredded chayote, dressed with juice of 1 lime and 2 g of salt. For pico de gallo topping, mix together tomato, red onions, cilantro, corn, juice of 3 limes and salt to taste. Serve with Chilero Casero hot sauce (see below).

Chilero Casero

Ingredients

260 g Sugar
75 g Salt
7 oz Vinegar
10 g Cayenne Pepper
800 g Onion
360 g Bell Peppers
900 g Jalapeno Peppers
1.9 kg Yellow Aji Peppers
600 gr Panama Peppers
½ cup Olive Oil

Method of Preparation

Roast the hot peppers and onions in an open flame or grill. Place them in a pot, along with the rest of the chopped ingredients. Add olive oil with the vinegar, then salt. Cook until the vegetables are soft, and the vinegar is reduced to about one-third. Blend and serve.