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(2 people)


  • 2 cups of flour

  • 1.5 teaspoons salt

  • 0.5 teaspoon pepper

  • 1 teaspoon garlic powder

  • 0.5 teaspoon baking powder

  • 1 egg

  • 1 can light beer (preferably lager or light)

  • 500 gr fish filet


  • Creamy carrot salad

  • Mexican sauce “Pico de Gallo”

  • chipotle dressing

  • ketchup


  1. Start by making the capeado. In a large bowl, combine all dry ingredients: 1 teaspoon salt, pepper, garlic powder, baking powder, and flour. Add the egg and beer. Whisk the mixture until smooth and even.

  2. Cut the fish into strips and season it with salt and pepper to taste. I usually add half a teaspoon of salt and a pinch of pepper to enhance the flavor.

  3. Prepare a frying pan with very hot oil. Take the fish and dip them in the capeado you prepared earlier. Then carefully place them in the hot pan. Fry them until they are golden brown and crispy on the outside and the fish is cooked inside. Remove the fish from the oil and place on paper towels to remove any excess oil.

  4. Serve with warm tortillas.

  5. Optional: Add creamy carrot salad, Mexican salsa “Pico de Gallo”, chipotle dressing and ketchup.

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