Jul 14 2026
Restaurants›Reyes Mezcaleria›Sinaloan Crispy Fish Recipe

Sinaloan Crispy Fish Recipe

Inspired by Reyes Mezcaleria
Time1h
Serves4

cerveza battered & fried snapper, marinated cabbage, red onion, chipotle aioli with rice & beans

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Ingredients

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Fish Preparation

Marinated Cabbage

Chipotle Aioli

Sides

Method

Fish Preparation

  1. 1

    Prepare the Batter

    In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cerveza while mixing until smooth.

  2. 2

    Heat the Oil

    In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  3. 3

    Fry the Fish

    Dip each snapper fillet into the batter, allowing excess to drip off. Carefully place in the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Marinated Cabbage

  1. 4

    Mix the Cabbage

    In a bowl, combine the shredded cabbage, sliced red onion, lime juice, salt, and cumin. Toss to coat and let marinate for at least 30 minutes.

Chipotle Aioli

  1. 5

    Prepare the Aioli

    In a small bowl, mix together the mayonnaise, minced chipotle peppers, lime juice, and minced garlic until well combined. Adjust seasoning as needed.

Sides

  1. 6

    Cook the Rice

    In a medium saucepan, combine the white rice and water. Bring to a boil, cover, reduce heat to low, and simmer for about 18 minutes or until rice is tender and water is absorbed. Fluff with a fork.

  2. 7

    Heat the Beans

    In a small saucepan, heat the rinsed black beans over medium heat until warmed through. Season with salt to taste.

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