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Salsa Huichol

Salsa Huichol

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Recipe of Battered Fish Cake
Recipe

Battered Fish Cake

20 mins
5 mins
Low
4
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These delicious battered fish pancakes are ideal to take away, they are prepared quickly and easily, and with them you can give a change to your menu and enjoy your Traditional Huichol® Sauce.
Learn more about Salsa Huichol

Ingredients

4 portions
  • 2 cups wheat flour, for the weathered
  • 1 teaspoon baking soda, for the weathered
  • 1 teaspoon baking soda, for the weathered
  • 1 teaspoon sugar, for the weathered
  • 1 teaspoon salt, for the weathered
  • 1/2 cups Salsa Huichol® traditional sauce, for the weathered
  • 1 cup mineral water, for the weathered
  • 3 cups fish, in strips
  • 1/4 cups lemon juice, to marinate
  • to taste salt, to marinate
  • to taste black pepper, to marinate
  • enough vegetal oil, to fry
  • 1 cup tomtato, cut into small cubes, without seeds, for the pico de gallo
  • 1/2 cups red onion, finely chopped, for the pico de gallo
  • 1/4 cups serrano pepper, sliced, for the pico de gallo
  • 1/2 cups coriander, finely chopped, for the pico de gallo
  • 1/2 cups cucumber, with shell, chopped into small cubes, without seeds, for the pico de gallo
  • 1/4 cups lemon juice, for the pico de gallo
  • to taste salt, for the pico de gallo
  • to taste black pepper, for the pico de gallo
  • enough telera bread, little
  • to taste mayonnaise
  • to taste mustard
  • to taste lettuce
  • to taste avocado
  • to taste lemon, To accompany

Preparation

For the coating, mix the flour, baking powder, bicarbonate, sugar, salt, Huichol® Traditional Sauce and mineral water in a bowl and with the help of a balloon whisk until a homogeneous mixture is obtained. Reserve until use.
Marinate the fish strips in a bowl with the lemon 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 that you previously made and fry immediately in the oil for approximately 3 minutes or until they are golden brown, remove from the oil and remove the excess by placing them on absorbent paper.
For the pico de gallo, mix the tomato, red onion, serrano pepper, coriander, cucumber, lemon juice, salt and pepper in a bowl.
To assemble the cake, spread the mayonnaise and mustard on a bread divided in half, place a bed of lettuce, fish strips, flag sauce, avocado and close, accompany with pico de gallo and Traditional Huichol® Sauce.

PRESENTATION

Enjoy your cake accompanied with pico de gallo and more Traditional Huichol® Sauce.

TIPS

Marinate the fish only for a few minutes, so that the meat does not become too soft and does not melt in the frying.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
95.8
kcal
4.79%
Carbohydrate, by difference
15.2
g
5.07%
Protein
7.2
g
14.4%
Total lipid (fat)
0.7
g
1.08%
100
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Provided by USDA
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