Pescadillas
Your one-way ticket to the sunny beach. Golden, deep-fried corn turnovers packed with a savory, traditional Mexican fish stew, perfectly made for dipping in spicy green salsa.
45 min
Easy
Mexicana (Costeña)
3 servings
The story behind
You have no idea how many memories this dish brings back! Every single time I whip up pescadillas, I’m instantly reminded of family summer trips to Acapulco. There was this incredibly simple food stand right by the water that served them piping hot out of a woven basket. The cook there shared a great trick with me: let the fish filling dry out completely in the pan before rolling it into the tortillas so the oil doesn't splatter and they get beautifully crunchy. They’re the ultimate mid-afternoon weekend snack, hanging out in the backyard with friends and enjoying them next to an ice-cold Mexican lager with lime and salt.
Instructions
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1Heat a tablespoon of oil in a pan and sauté the onion and serrano pepper until softened. Stir in the diced tomatoes and let them cook down for about 3 minutes until juicy.
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2Add the chopped white fish to the pan. Season with salt, pepper, and the fresh epazote. Cook over medium heat until the fish is flaky and the mixture is relatively dry to avoid hot oil splatters later.
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3Take your warm corn tortillas and place a generous spoonful of the fish filling right in the center.
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4Fold the tortillas in half to create the turnovers. If needed, you can secure the edges with a wooden toothpick to keep them closed.
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5Heat the remaining vegetable oil in a deep frying pan over medium-high heat.
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6Fry the pescadillas a few at a time for about 2 to 3 minutes per side, until the tortilla turns beautifully golden-brown and extra crunchy.
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7Carefully remove them from the oil and place them on paper towels to drain any excess fat.
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8Serve them immediately while crisp, paired with a rustic green salsa from the molcajete and a few squeezes of fresh lime juice.
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