Pescado empanizado – breaded fish fillets with salad
Tilapia or basa fillets coated in egg and breadcrumbs and fried until golden, with a lettuce, tomato and cucumber salad, lime to squeeze over and corn tortillas. An everyday dish that comes into its own on Lent Fridays.
- 35 minTime
- 35 minHands-on
- 4Portions
- ≈ $33per portion
- 640kcal per portion
Ingredients for 4 portions
- 600 gTilapia fillet, 4 fillets
- 3Limes
- to tasteSalt
- to tasteBlack pepper
- 2Eggs
- 150 gBreadcrumbs
- 3 tbspRapeseed oil, for frying
On the side
- ½Lettuce
- 2Tomatoes
- ½Cucumber
- 12Corn tortillas
Method
- Pat the fillets dry with kitchen paper. Squeeze over the juice of one lime and season with salt and pepper.
- Beat the eggs in a shallow bowl and put the breadcrumbs in another. Dip each fillet first in egg, then in breadcrumbs, pressing the crumb on well.
- Heat plenty of oil, about 1 cm deep, in a large frying pan over a medium-high heat. Fry the fillets two at a time for about 3 minutes a side, until golden and the fish flakes easily. Drain on kitchen paper.
- Shred the lettuce, slice the tomatoes and cucumber and arrange on a platter. Squeeze over the juice of one lime and season with salt.
- Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the fish with the salad, the last lime cut into wedges and the warm tortillas.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
