Crispy, Crunchy Tacos Capeados (Fish Tacos) | Mi Cocina with Rick Martinez
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- Опубліковано 15 чер 2024
- 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 ►► f52.co/3Nn1P6l
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina is available now: amzn.to/3JrZyEm
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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(Similar) Le Creuset Signature Enameled Cast Iron Round Dutch Oven: f52.co/3LiHU7c
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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 (f52.co/3LlaF39)
Salsa de Papaya y Tomatillo Cruda (f52.co/3yLTZPH)
Salsa Blanca (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.
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Made this from your book and love it! Tempura was introduced to the Japanese by the Portuguese and Japanese immigrants to Baja California brought it with them to create tempura fish tacos between 1920 and 1940 (en.m.wikipedia.org/wiki/Japanese_Mexicans#1900_to_World_War_II). NOT the Chinese.
thank you, i'm japanese american from california so I wanted that correction about tempura to be made!
Sitting here wondering when the Chinese got involved with tempura! Clicked on comments to see if others caught it.
I love Rick's nail polish in this video, it's so bright the camera doesn't pick it up right 🤣 it's perfect
One of my favorites especially on the toes!
Rick is the best. Love watching him cook and talk about cooking. I learn so much! And also ADORE his style. Pink nails, the floral shirt, one yellow glove one teal glove? Yes to all of it.
I've loved this series --- especially for the food, of course --- but the music in this one was particularly wonderful. Gracias, Rick!
I loved the music ! I looked it up. I believe it's this: ua-cam.com/video/pjBzf4MeU6M/v-deo.html
Esos tacos se ven espectaculares, la salsa de tomatillo, la blanca, waaaaw se me hizo agua la boca, vivo en Tijuana y claro que he comido tacos de pescado en Ensenada, creo que éstos superan cualquier otra receta, gracias 🐠🤗😘🙏🏻
I just had oral surgery and I don't know why I'm watching these because it is absolutely KILLING me this all looks so goddamn good!!! Got the book for when I can eat solid food again. No idea what to try first but those Totas looked like a dream!
Why is it the last of the series?!!! I love this series so much. The book is so beautiful :’)
I love the recipe but the nail polish 💅 omg it’s everything for this summer. I need it in my life Rick.
Please have another season soon! I love watching you! Your cooking show makes my day and you’re so inspiring❤️
Rick the sauces that you come up with just blow my mind!!! And every single one of them looks delicious.
Looked amazing ! I truly loved the format - right down to that music, so good ! Thanks Rick !!
Gotta love this man
Riiiiiccckkk this is very tempting!! Definitely will try this soon 💖 Thank you!
I love the music in this episode
Great recipe Rick can not wait to try it. Choco at 12:00 + is priceless so relaxed!
That crunch was ASMR-like!
I’ve really enjoyed everything I’ve made from Mi Coccina and from your videos. We made a Beef Birria this week, as well as refried beans and a tomatillos salsa. I’m just so happy for you and your new home and your success. Keep up the good work.
You're the best Rick really enjoy your cooking !!!
One of my favorite recipes from your book!
Loving this. So colourful!
Best series on youtube right now!
Ooooo... snapper is one of my favorites! Beautiful!
Oh my goodness! That looks so good! I love
this series.
I love your channel, love your beautiful cookbook, love your amazing shirts, love love!
Thanks Rick ❤️
I love how Choco backed out of the balcony shot at the end. Smart puppy!!
Rick, your dog Choco is very pretty and well behaved!
Been looking to incorporate more fish into my diet and this is a slam dunk! I've found using a candy thermometer works really well in keeping track of your fry oil temperature when it's in motion.
Looks delicious! Thanks for the details on the fish - makes it seem doable for those of us who fear frying.
Wow! Looks and sounds amazing!!
The fillets are really nice. Fish tacos are 💗💗💗💗💗💯.
I want that apron!
That's it, I have got to get the book.
Yea!!! My copy of your book is here. Can't wait to get started.
Look very delicious 🤤😋 I love deffferent kind of 🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮
I want this taco!!!!!!!
rick explaining how good the taco tastes and the dog just getting overwhelmed lol
I live a thousand of miles from an ocean, see fresh caught fish, and get jealous. I have access to some farmed fish but everything else comes as cheap (indifferently frozen) to expensive (carefully quick frozen).
Good fish tacos are amazing!!!!
Love you Rick! Disappointed in the incorrect attribution- tempura is Japanese not Chinese.
Woah that papaya was huge :)
Looks so good, even got my broke self browsing the cook book on Amazon.
Every recipe you've made from this book looks amazing! Are you touring with the book?
Have to use that “you’ll live!”.
Awesome tacos! Where did you get that dog collar? I want one for my pup.
Your Nails are quite extra this time 😁
Nice! 😉
Do you cover fridge with plastic wrap as it rests overnight?
Mi Cocina being delivered Wednesday
Curious if this would work in an air fryer?
So was it too spicy for Jerry?
love your recipes Rick.... but love how bored CHoco is ... hugs
Isn't tempura a Japanese frying technique?
The whole point of enjoying super fresh fish out of the ocean is the taste of fish without all of the salsas and spices and everything.
But tempura is Japanese tho? Or did you mean a different technique?
Consider that you're not using tomatillo for the salad. You're using tomate verde. We make a big difference between those two since tomatillo is a small green tomato (probably the size of a cherry tomato) and is used mostly for salsas since is less acidic. Green tomato is the big one, used also for salsas or raw like in this episode and of course Jitomate is the red Roma regular tomato. Take note of the difference because is a big one.
Flash (re)heat - the first batch likely had gone cold. The sauce slightly resembles a Caesar dressing with the anchovies and mayonnaise but with a bit of chili heat lol
Is anyone else finding the acoustics quite echo-y? I wish it wouldn't bother me but I can't get past it 😅
It sounds echoy at the beginning but I do get used to it
Why is Jerry even talking in the video?
Why is he cooking with nail polish on?? Disgusting.
Nice manicure 💅 🤣