Mexican-style crispy fried fish recipe (fish chicharrón)

This fish crispy fried fish recipe is economical and has nutritional benefits and strengthens the regional Mexican food heritage.

Mexican-style crispy fried fish recipe (fish chicharrón)
Crispy fried fish recipe with avocado dressing. Photo by Sam Loyd / Unsplash

For this fish crispy fried fish recipe, fresh fish is suggested. Horse mackerel is a very good option due to its excellent physical properties (flavor, texture, smell and color); making it into crackling (chicharrón in Spanish) is an attractive offer to integrate it into the daily diet.

It is also economical (wrongly classified as 3rd quality), has nutritional benefits and the consumption of local species supports the strengthening of the regional food heritage.

Crispy fried fish recipe


For the crispy fish:

Horse mackerel fish 300 g
Wheat flour 100 g
Fine salt 5 g
Black pepper 5 g
Garlic powder 3 g
Cristal oil 500 ml

For the spicy dressing:

Pineapple 200 g
Morita pepper 5 g
Garlic 2 g
Onion 30 g
Guajillo pepper 10 g
Mayonnaise 60 g
Salt 3 g
Pepper 3 g

For the avocado dressing:

Tomato 150 g
Parsley 5 g
Avocado 80 g
Onion 20 g
Garlic 5 g
Half cream 40 ml


Crispy fish:

Clean the fish and cut them into strips 1 cm wide by 5 cm long. Place the flour in a bowl and add salt, pepper, and garlic powder. Roll the fish strips in the flour and remove the excess. Fry in plenty of oil for about 10 minutes until very crispy. Remove excess oil and serve immediately.

Avocado dressing:

Disinfect the parsley. Place the tomatoes with water to cover and bring to medium heat. At the first boil turn off the heat and remove the tomatoes. They should not be overcooked. Blend with the other ingredients. Season to taste. Serve.

Spicy dressing:

Remove peel from pineapple and cut into slices. Roast the pineapple, garlic, and onion until well roasted. Roast the chiles without burning. In the same pan hydrate with water until soft. Blend the chiles with the other roasted ingredients. Add a third part of the mixture with the mayonnaise. Serve.

Recipe shared by Estephania Zárate López, Anacelia Ramos Martínez and María Sabina Bárcenas González.