Cookery guides

Rick Martinez’s Tacos Capeados — Baja-style fish tacos

Rick Martinez’s new cookbook, “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” (Clarkson Potter, $35), consists of 100 recipes from seven completely different areas of Mexico. This recipe for Tacos Capeados showcases Baja-stye fish tacos, however with a barely completely different batter than we usually see stateside — and two implausible topping choices.

“For crispy fried fish, I take advantage of a combination for the batter that has a 50/50 mixture of wheat flour to corn flour or masa harina,” Martinez says within the e-book. “The corn provides additional taste but in addition creates a crispier crust that really will maintain its crunch even when cooled to room temperature.”

Don’t over-spice the batter or make it “pull greater than its justifiable share of the flavour lifting,” he says. “The true artistry of taco-making is within the layering of taste and texture. Every aspect contributes to a unique sensation in your mouth— sizzling, chilly, tender, crunchy, candy, savory and spicy.”


Serves 4 to six


1½ kilos skinless halibut, cod or different white fish fillets, reduce crosswise into 16 strips

Morton kosher salt and freshly floor black pepper

1 cup all-purpose flour

1 cup masa harina or fine- or medium-grind cornmeal

2 teaspoons baking powder

¼ teaspoon baking soda

12 ounces Mexican-style pale lager

½ cup glowing mineral water, membership soda or water

3 tablespoons apple cider vinegar

Vegetable oil, for deep-frying (about 3 quarts)

For serving:

Heat corn tortillas

Salsa de Papaya y Tomatillo Cruda (see beneath)

Salsa Blanca (see beneath)

Lime wedges

Shredded pink cabbage


Calmly season the fish with salt and pepper. Switch to a wire rack set inside a sheet pan. Refrigerate, uncovered, for at the very least 1 hour or as much as in a single day (this air-dries the floor, so the batter will adhere higher to the fish).

In a medium bowl, whisk collectively the all-purpose flour, masa harina, baking powder, baking soda and 1¼ teaspoons salt. Add the beer, glowing water and vinegar and whisk simply till mixed and no lumps stay.

Pour 3 inches of oil into a big heavy pot and clip on a deep-fry thermometer.Warmth over medium-high warmth till the thermometer registers 375 levels. Line a sheet pan with paper towels.

Working in batches, dip the fish into the batter, permitting any extra batter to drip again into the bowl. Decrease the fish rigorously into the oil and fry, utilizing tongs to show the fish often, till mild golden brown and simply cooked by way of, for 3 to 4 minutes. Switch the fish to the paper towels to empty.

Serve the pescado capeado with tortillas, each salsas, lime wedges and cabbage.


Makes 2 cups


3 medium tomatillos, husked, rinsed, and reduce into ¼-inch items

¼ firm-ripe papaya, peeled, seeded and reduce into ¼-inch items

¼ medium white onion, coarsely chopped

3 chiles serranos, stemmed and finely chopped

3 garlic cloves, finely grated

6 tablespoons recent lime juice (3 to 4 limes)

3 tablespoons finely chopped recent mint

Morton kosher salt


In a medium bowl, toss the tomatillos, papaya, onion, chiles serranos, garlic, lime juice and mint to mix. Season with salt to style. Cowl the bowl with plastic and refrigerate for 1 hour to permit the flavors to return collectively. Serve chilled or at room temperature. (Notice: The salsa cruda may be made as much as 1 day forward. Retailer in an hermetic container within the fridge.)


Makes 1 1/3 cups


1 oil-packed anchovy fillet

¼ teaspoon Morton kosher salt, plus extra to style

“Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martinez gathers 100 recipes from seven areas. (Picture courtesy of Clarkson Potter/Publishers)

¾ cup mayonnaise

¼ cup crema, crème fraiche or bitter cream

¼ cup finely chopped cilantro

2 chiles serranos, stemmed and finely chopped

2 garlic cloves, finely grated

½ teaspoon finely grated lime zest

3 tablespoons recent lime juice


Place the anchovy on a chopping board and sprinkle with the salt. Utilizing the flat facet of a knife, smash it till a paste kinds. Scrape the combination right into a medium bowl.

Add the mayonnaise, crema, cilantro, chiles serranos, garlic, lime zest and lime juice and whisk to mix. Season with salt to style. Cowl and refrigerate till able to serve. (The salsa may be made as much as 1 day forward. Retailer in an hermetic container within the fridge.)

— Reprinted with permission from “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martínez, copyright© 2022. Printed by Clarkson Potter/Publishers, an imprint of Penguin Random Home.

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