Baja Fish Bites with New Potato Salad

These fish bites take inspiration from the Baja style fish tacos. The lemon pepper seasoning plus the oregano and mustard make these fish bites very tasty in their own right. Serve with this fresh and colourful salad and add dollops of the delicious serrano sauce. Serrano peppers go so well with fish. We can’t recommend them enough.


Baja Fish Bites

-350g Haddock or any white fish cut in small size bites

-½ cup White all-purpose flour (extra if needed)

-½ cup Corn starch

-1 tsp baking powder

-1 Tbsp Lemon Pepper Seasoning (insert link here)

-1 tsp Oregano

-1 tsp Mustard

-1 - 1 ½ Cup of cold beer

- Frying oil such as canola

1 Heat enough oil to deep fry the fish.

2 In a big bowl mix all the dry ingredients for the batter and then add 1 cup of beer and the mustard and mix well. The correct consistency should be that of thin pancake batter. Add more flour or beer accordingly.

3 Dip the fish pieces into the batter and carefully lay them into the oil and fry until golden brown. 

4 Remove the fish and place it onto a wire rack to drain any excess oil. Work in small batches and remove any batter droplets from the oil to keep it clean. 

5 Sprinkle some sea salt over the fish while it is hot.


Serrano Sauce

-2 Tbsp Mayonnaise

-2 Tbsp  Creme fraiche

-1 tsp Serranos Toreados La Costeña diced

-1 Tbsp fresh dill roughly chopped

-Sea salt

-Fresh lemon juice

1 Mix the mayonnaise, creme fraiche, dill, a pinch of salt and about a tbsp of fresh lemon juice. Mix really well and season with salt and lemon to taste. Add the chopped serrano peppers and loosely mix them in the sauce. You can also use pickled jalapeños instead.


New Potato Salad

-6 Small new potatoes

-¼ Cup Pickled Carrots La Costeña cut in half

-4 Radishes thinly sliced

-1 Cup white or purple cabbage thinly sliced and then roughly chopped

-A Handful of fresh coriander roughly chopped

-1 Cup sugar snaps 

-¼ White onion thinly sliced

-3 Tbsp extra virgin olive oil

-Fresh lemon juice

-Sea salt & pepper

-1 tsp Oregano

1 Place the new potatoes in a pot and cover them with cold water, add a pinch of salt and bring to a boil. Cook for 15 minutes. While the potatoes are cooking, set the oven to 180°C. Drain the potatoes and let all the moisture evaporate completely. Lay them on a baking tray and with the back of a spoon squash them a little bit. Drizzle with olive oil and sprinkle with sea salt and pepper. Bake in the oven for 15 minutes or until they are golden brown. Remove from the oven and let them cool.

2 Bring water to a boil in a small pot and add the sugar snaps. Cook only for 3 minutes. Remove from heat and cool them with cold water. Drain and reserve. 

3 In a small bowl,  mix 1 tsp of sea salt, ½ tsp of black pepper, oregano and the juice of half a lemon. Add the extra virgin olive oil, mix well and adjust seasoning. Add the onions and let them pickle. This should be lemony since it will serve to pickle the thinly sliced onions and as a dressing. 

4 Mix the pickled carrots La Costeña, radishes, cabbage, coriander and sugar snaps. You can cut the sugar snaps or leave them whole. 

5 Once the potatoes have cooled down, mix them with the rest of the salad and add the pickled onion dressing on top. 



-These Baja Fish Bites are delicious even on their own but having them together with the serrano sauce is beyond great. These serrano peppers are delicious, they have been roasted and pickled with vinegar, garlic and soy sauce which is a fantastic combination. They are hot but you can remove the seeds before adding them to the sauce to get the flavours and less of the heat. 

-This salad is fresh and complements the fish bites beautifully thanks to the delicious pickled onion dressing. However, we would never blame you for just making Baja fish tacos instead! Need tortillas? Find them here.

-Let's talk about pickled carrots. They are so good! Pickled vegetables are a very common side and topping in Mexican food. Pickling vegetables goes beyond peppers and onions. Potatoes, cauliflower and carrots, are just a few of the most common pickled vegetables to be found on Mexican tables. 

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