Pescado Recipe
beer battered snapper, green cabbage, Cholulua aioli, pico de gallo, grilled flour tortilla
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Ingredients
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Fish
Vegetables
Sauce
Tortillas
Method
Preparation of the Fish
Prepare the Batter
In a bowl, whisk together the beer, all-purpose flour, cornstarch, salt, and black pepper until smooth.
Batter the Fish
Dip each snapper fillet into the batter, ensuring it is fully coated.
Frying the Fish
Heat the Oil
In a large skillet, heat oil over medium-high heat until hot.
Fry the Fish
Carefully place the battered snapper in the hot oil. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Making the Sauce
Prepare Cholula Aioli
In a small bowl, mix together the mayonnaise, Cholula hot sauce, and lime juice until well combined.
Assembling the Dish
Prepare Tortillas
Warm the flour tortillas on a skillet for a few seconds on each side.
Assemble Tacos
Place a portion of fried snapper on each tortilla, top with shredded green cabbage, pico de gallo, and drizzle with Cholula aioli. Serve immediately.
