Name: St. Augustine Seafood Companys Canasta De Pescado Frito Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (tilapia, cod, or snapper); 1 unit fresh lime (juiced); 2 cloves garlic (minced); 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 0.5 tsp ground cumin; 1 cup all-purpose flour; 0.25 cup cornstarch; 0.5 cup fine yellow cornmeal; 0.5 tsp baking powder; 1 tsp smoked paprika; 0.5 tsp onion powder; 0.25 tsp chili powder or cayenne (optional, for heat); 0.75 cup cold sparkling water; 1 unit large egg (beaten); 4 cups vegetable oil (for frying); 8 unit corn tortillas (warmed) or small rolls; 2 cups shredded cabbage (green or mix); 0.25 cup fresh cilantro (chopped); 2 unit limes (cut into wedges); 0.5 cup pickled red onion; 0.5 cup mayonnaise; 0.25 cup Mexican crema or sour cream; 1 tbs hot sauce; 0 to taste salt (to taste)

Method

Fish and Marinade

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 3–4 inch strips or bite-sized pieces suitable for frying.

Marinate

Place the fish pieces in a bowl. Add lime juice, minced garlic, kosher salt, black pepper, and ground cumin. Toss to coat, then let rest in the refrigerator for 15 minutes while you prepare the breading. Do not marinate longer than 20 minutes to avoid ‘cooking’ the fish in the acid.

Breading and Frying

Make dry mix

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal, baking powder, smoked paprika, onion powder, and chili powder (if using). Season lightly with a pinch of salt.

Make batter

In a separate bowl, beat the egg with the cold sparkling water until combined. The batter should be slightly thick but still fluid; adjust with a tablespoon of water if needed.

Heat oil

Pour the vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (enough for shallow-deep frying). Heat over medium-high until the oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown in about 30–45 seconds.

Coat and fry

Working in batches to avoid overcrowding, first dredge each marinated fish piece lightly in the dry mix, shaking off excess. Then dip into the sparkling water batter to coat completely, letting excess drip back into the bowl. Carefully lower into the hot oil and fry until golden brown and cooked through, about 2.5–4 minutes per batch depending on piece size. Flip if necessary so all sides brown evenly. Remove to a wire rack set over a baking sheet or paper towels and season immediately with a light sprinkle of salt. Keep fried pieces in a warm oven (200°F / 95°C) while finishing remaining batches.

Crisp tip

For extra crispness, after frying all fish, you can briefly re-fry each batch (double-fry) for 30–45 seconds at 375°F (190°C) to remove excess oil and intensify crunch.

Sides and Garnish

Prepare sauce

Make a quick crema sauce by whisking together mayonnaise, Mexican crema (or sour cream), hot sauce, a squeeze of lime, and a pinch of salt. Taste and adjust heat or acidity.

Warm tortillas and assemble

Warm tortillas on a hot dry skillet or directly over a low flame for pliability, or split rolls if using bread. Place a small handful of shredded cabbage on each tortilla, top with 2–3 pieces of fried fish, spoon over crema sauce, add pickled red onion and chopped cilantro, and finish with a squeeze of lime and additional hot sauce if desired.

Serve

Arrange the assembled tacos or basket (canasta) of fried fish on a platter with extra lime wedges, pickled onions, and remaining crema on the side. Serve immediately while fish is hot and crisp. Serves 4.