Skip to content
Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(YouTube)   OMG Rick Martinez is making us fish tacos. I want to live in his cocina   (youtube.com) divider line
    More: Cool  
•       •       •

184 clicks; posted to Food » on 22 May 2022 at 5:26 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook




Crispy, Crunchy Tacos Capeados (Fish Tacos) | Mi Cocina with Rick Martinez

In this episode of Mi Cocina, Rick Martinez shares a recipe for Tacos Capeados-crispy fried fish tacos. Hear about his journey to the beaches of Baja California and how to make these corn-crusted fish tacos with salsa de papaya y tomatillo cruda and a creamy salsa blanca. GET THE RECIPE ►► https://f52.co/3Nn1P6l

This video is produced in partnership with Penguin Random House LLC.

Mi Cocina is available now: https://amzn.to/3JrZyEm

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
(Similar) Le Creuset Signature Enameled Cast Iron Round Dutch Oven: https://f52.co/3LiHU7c
OXO 3-Piece Angled Measuring Cup Set: https://f52.co/3LeqYyp

Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:46 Pick a fish
00:01:38 Salt the fish
00:03:48 Salsa blanca
00:06:14 Salsa de papaya y tomatillo cruda
00:08:07 Fry up the fish
00:11:15 Story time
00:13:03 Taco time

PREP TIME: 1 hour 20 minutes
COOK TIME: 30 minutes
SERVES: 4 to 6

INGREDIENTS

Tacos
1 1/2 pounds (680 grams) skinless halibut, cod, or other white fish fillets, cut crosswise into 16 strips
Morton kosher salt and freshly ground black pepper
1 cup (125 grams) all-purpose flour
1 cup (100 grams) masa harina or fine- or medium-grind cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
12 ounces Mexican-style pale larger beer
1/2 cup sparkling mineral water, club soda, or water
3 tablespoons apple cider vinegar
Vegetable oil, for deep-frying (about 3 quarts)

Serving
Warm Tortillas de Maíz (https://f52.co/3LlaF39)
Salsa de Papaya y Tomatillo Cruda (https://f52.co/3yLTZPH)
Salsa Blanca (https://f52.co/3PtRO9o)
Lime wedges
Shredded red cabbage

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
TikTok: https://www.tiktok.com/@food52
Food52 newsletter: https://f52.co/newsletter

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.


Continue Farking




On Twitter


X
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.