Hake in Tex-Mex Style
by Casa Pappagallo · 705K subscribers on YouTube
A crispy fried hake marinated in lime and Peruvian aji amarillo chili, served in tacos with fresh pico de gallo, avocado, and sour cream. A fusion of Italian and Tex-Mex flavors.
- Difficulty
- medium
Ingredients
15 items- NaselloWhole fish, cleaned
- LimeFor marinade and pico de gallo
- 1 pcsAjí AmarilloPeruvian chili, for marinade
- TomatoesFor pico de gallo
- OnionFinely diced, for pico de gallo
- ParsleyChopped, for pico de gallo
- Chili PepperFresh chili, for pico de gallo
- SaltTo taste
- FlourFor batter
- Acqua Ghiacciata FrizzanteIce-cold sparkling water, for batter
- Seed OilFor frying
- Tortillas per TacoCorn or flour tortillas
- AvocadoSliced
- Sour CreamTo taste
- Salsa piccante(optional) — Optional
Method
- Marinate the hake: place the hake in a container. Squeeze the lime, remove seeds from the Peruvian chili (aji amarillo), blend lime and chili together, pour over the fish. Let marinate for about 30 minutes, turning after 10 minutes if not fully covered.
- Prepare the pico de gallo: cut tomatoes into quarters, remove the watery pulp and seeds, dice finely. Add diced onion, chopped parsley, chili (aji amarillo or other), juice of half a lime, and salt. Mix well.
- Prepare the batter: in a bowl, mix flour and ice-cold sparkling water until a thick batter forms.
- Fry the hake: dip pieces of hake into the batter and fry in hot oil until golden. Drain and season with salt.
- Assemble the tacos: warm the tortillas, place some pico de gallo on the bottom, then the fried hake, avocado slices, sour cream, and optionally hot sauce.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
