In this episode of Mi Cocina, Rick Martinez shares a recipe for Tacos Capeados—crispy fried fish tacos. Hear about his journey to the beaches of Baja California and how to make these corn-crusted fish tacos with salsa de papaya y tomatillo cruda and a creamy salsa blanca. GET THE RECIPE ►► https://f52.co/3Nn1P6l

This video is produced in partnership with Penguin Random House LLC.

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For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:00:46 Pick a fish
00:01:38 Salt the fish
00:03:48 Salsa blanca
00:06:14 Salsa de papaya y tomatillo cruda
00:08:07 Fry up the fish
00:11:15 Story time
00:13:03 Taco time

PREP TIME: 1 hour 20 minutes
COOK TIME: 30 minutes
SERVES: 4 to 6

INGREDIENTS

Tacos
1 1/2 pounds (680 grams) skinless halibut, cod, or other white fish fillets, cut crosswise into 16 strips
Morton kosher salt and freshly ground black pepper
1 cup (125 grams) all-purpose flour
1 cup (100 grams) masa harina or fine- or medium-grind cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
12 ounces Mexican-style pale larger beer
1/2 cup sparkling mineral water, club soda, or water
3 tablespoons apple cider vinegar
Vegetable oil, for deep-frying (about 3 quarts)

Serving
Warm Tortillas de Maíz (https://f52.co/3LlaF39)
Salsa de Papaya y Tomatillo Cruda (https://f52.co/3yLTZPH)
Salsa Blanca (https://f52.co/3PtRO9o)
Lime wedges
Shredded red cabbage

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

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