Como Hacer Pescado Capeado al Disco - Estilo Sonora (Capeado para Pescados y Mariscos)

beer

🥗Healthier: sparkling water

💰Cheaper: water

Sparkling water maintains carbonation for batter without alcohol.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to handle, while frozen fish can be more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may alter texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is less expensive.

Prepare the disco by heating it outdoors due to wind.

Clean the tilapia by removing the bones and fat, ensuring no bones remain.

Cut the fish into smaller pieces for even cooking.

In a bowl, combine 2 cups of flour, 1 tablespoon of tomato bouillon powder, 1 tablespoon of salt, and 1 tablespoon of black pepper.

Crush 2 cloves of garlic and add to the dry ingredients, mixing well.

Add cold beer to the mixture until it reaches a smooth batter consistency; let it rest for 15-20 minutes.

Slice half an onion into rings and soak them in ice water to keep them crisp while frying.

Prepare a salsa bandera with chopped tomatoes and season with salt before serving.

Heat 2 liters of oil in the disco, adding chopped chiles for flavor.

Coat the onion rings in flour before frying them in the hot oil until crispy.

Coat the fish pieces in flour, then dip them in the batter, allowing excess to drip off.

Fry the battered fish in the hot oil, checking for a golden brown color on both sides before removing.

Serve the fried fish with the crispy onion rings and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens