Breaded Fish Patty

Salsa Huichol
Salsa Huichol
These delicious breaded fish patties are perfect for takeout, easy and quick to prepare, and with them, you can change up your menu and enjoy your Salsa Huichol® Tradicional.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups wheat flour, for the batter 2 cups wheat flour, for the batter
  • 1 teaspoon baking powder, for the batter 1 teaspoon baking powder, for the batter
  • 1 teaspoon baking soda, for the batter 1 teaspoon baking soda, for the batter
  • 1 teaspoon sugar, for the batter 1 teaspoon sugar, for the batter
  • 1 teaspoon salt , for the batter 1 teaspoon salt , for the batter
  • 1/2 cups Salsa Huichol® traditional sauce, for the batter
  • 1 cup sparkling water, for the batter 1 cup sparkling water, for the batter
  • 3 cups fish, in strips
  • 1/4 cups lime juice, for marinating 1/4 cups lime juice, for marinating
  • salt , for marinating salt , for marinating
  • pepper, for marinating pepper, for marinating
  • vegetable oil, for frying vegetable oil, for frying
  • 1 cup tomato, cut into small cubes, seedless, for the pico de gallo 1 cup tomato, cut into small cubes, seedless, for the pico de gallo
  • 1/2 cups red onion, finely chopped, for the pico de gallo 1/2 cups red onion, finely chopped, for the pico de gallo
  • 1/4 cups serrano chile, sliced, for the pico de gallo 1/4 cups serrano chile, sliced, for the pico de gallo
  • 1/2 cups cilantro, finely chopped, for the pico de gallo
  • 1/2 cups cucumber, with skin, diced into small cubes, seedless, for the pico de gallo
  • 1/4 cups lime juice, for the pico de gallo
  • salt , for the pico de gallo
  • pepper, for the pico de gallo
  • telera roll, small
  • mayonnaise
  • mustard
  • lettuce
  • avocado
  • lime, for serving
Preparation
20 mins
5 mins
Low
  • For the batter, mix in a bowl using a whisk the flour, baking powder, baking soda, sugar, salt, Salsa Huichol® Tradicional, and mineral water until you get a homogeneous mixture. Set aside until use.
  • Marinate the fish strips in a bowl with lime juice, salt, and pepper to taste for 3 minutes.
  • Heat a pot with plenty of oil over medium heat.
  • Coat the fish strips with the mixture you prepared earlier and fry immediately in hot oil for about 3 minutes or until golden brown; remove from the oil and drain excess on paper towels.
  • For the pico de gallo, mix in a bowl the tomato, red onion, serrano chili, cilantro, cucumber, lime juice, salt, and pepper.
  • To assemble the patty, spread mayonnaise and mustard on a halved bread, place a bed of lettuce, the fish strips, salsa bandera, avocado, and close it, serve with pico de gallo and Salsa Huichol® Tradicional.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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