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Crispy Fried Fish Chicharrón (Coastal Mexican Style)

Name: Crispy Fried Fish Chicharrón (Coastal Mexican Style)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 200 g Plain flour; 4 Limes; 4 cloves Garlic; 1 tsp Chilli powder; 500 ml Vegetable oil; 2 tbsp Cornflour; 600 g Fish fillets

35 min (15 prep + 20 cook) Easy 4 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Crispy chicharrón-style fried fish from the Mexican coast.

About this recipe

Fish pieces breaded and deep-fried until crunchy, like chicharrones. A speciality of Mexico's coastal regions, especially Guerrero and Veracruz.

History & Origin

Fish chicharrón is a perfect example of how Mexican popular cooking takes a concept - pork chicharrón, that irresistible crispy fry - and transfers it to the marine world with spectacular results. This dish is emblematic of Mexico's Pacific coastal states, especially Guerrero, Oaxaca and Michoacán, with a presence in Veracruz on the Gulf coast. In the markets and beaches of Acapulco, Zihuatanejo, Puerto Escondido and other coastal towns, fish chicharrón is a constant at seafood stalls. Made with the season's catch - mackerel, tilapia, mojarra, snapper or any firm-fleshed fish. The secret lies in the coating: a seasoned flour mixture that, when fried in very hot oil, creates a crispy, golden exterior contrasting with juicy, tender flesh within. In Guerrero it is served with lime, arbol chilli salsa and tortillas for tacos. The most popular version includes a garlic and chilli salsa that enhances the fish flavour. On some beach stalls it is prepared in front of the customer in large pots of oil. This dish has crossed borders and is now found in seafood restaurants throughout Mexico. Its irresistibly crunchy texture and intense marine flavour have made it one of the most popular snacks.

Estimated cost

£8.70

Total cost

£2.18

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

30g

Protein

20g

Carbohydrates

18g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut 600g fish fillets (mackerel, tilapia or mojarra) into 5-6cm pieces. Season with salt, pepper, juice of 2 limes and 2 crushed garlic cloves. Leave to marinate 15 minutes.
💡 Lime helps remove the fish smell and adds flavour.
2
Prepare the coating: mix 200g plain flour with 1 teaspoon garlic powder, 1 teaspoon chilli powder, 1/2 teaspoon cumin and salt. Mix well.
💡 For extra crunch, add 2 tablespoons cornflour to the flour.
3
Drain the fish from the marinade. Pass each piece through the flour mixture, pressing well to adhere evenly.
4
Heat enough vegetable oil in a deep pan to 175°C. Fry fish pieces in batches of 4-5 for 3-4 minutes until golden and crispy. Drain on kitchen paper.
💡 Don't overcrowd the pan; the oil should cover at least half the fish.
5
Serve immediately with cut limes, arbol chilli salsa or green salsa, chopped onion and coriander, and tortillas for tacos.
💡 Fish chicharrón should be eaten immediately to enjoy the crunch.