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Fish Salpicón Recipe

Fish Salpicón

This fish salpicón recipe belongs in your regular recipe rotation: it’s easy and delicious, and you can serve it in so many different ways.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 346kcal

Equipment

Ingredients

Fish salpicón:

  • 1 cup loosely packed cilantro, minced
  • 4 scallions, trimmed and minced; a few scallion greens reserved for garnish
  • 1 bird’s eye chili, trimmed and minced; or use a small serrano or jalapeño
  • ½ small red onion, peeled and minced
  • 1 lime, juiced and zested
  • 1 pound tilapia or cod
  • 1 cup Wondra or all-purpose flour
  • 1 tablespoon neutral oil, plus more if needed
  • Salt and pepper

For serving:

  • Sliced radishes
  • Sliced cucumber
  • 8 small tortillas
  • Guacamole or diced avocado

Roasted potatoes:

  • 1½ pounds red potatoes, scrubbed and medium-diced
  • 1 tablespoon plus 1 teaspoon neutral oil
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Cayenne powder to taste, optional
  • 1 red bell pepper, trimmed, seeded, and roughly chopped
  • ½ small red onion, peeled and roughly chopped
  • Salt and pepper to taste

Instructions

Start the salpicón:

  • Combine the minced cilantro, scallions, chili pepper, red onion, lime juice, and zest in a large bowl. Sprinkle lightly with salt and set aside.

Make the roasted potatoes:

  • Preheat oven to 425ºF.
  • Arrange the potatoes on a baking sheet and drizzle with 1 tablespoon oil. Sprinkle the garlic powder, paprika, and cayenne powder if using. Mix to coat well and arrange in an even layer. Transfer to the oven for 15 minutes.
  • After 15 minutes, remove the baking sheet from the oven and add the red bell pepper and red onion to the baking sheet. Drizzle with a teaspoon of neutral oil and sprinkle salt on top of the pepper and onion before mixing gently into the potatoes. Arrange in an even layer and return to the oven for 20–25 minutes. Turn off the heat and leave the baking sheet in the warm oven as you finish the rest of the recipe.

Cook the fish:

  • Add 1 tablespoon neutral oil to a large skillet over medium-high heat.
  • Pat the tilapia dry and season all over with salt and pepper.
  • Add the Wondra to a large bowl. Dip each tilapia filet in the Wondra and coat the fish evenly. Shake off any excess flour.
  • Transfer the fish to the hot skillet and cook in an even layer. Cook in batches if needed so as not to crowd the skillet. Fry until golden brown and crisp, about 3–5 minutes per side. As the filets reach 145ºF, transfer them to the bowl of minced herbs.
  • Once all the fish finishes cooking, use two forks to flake into the minced herbs and lime juice. Taste and adjust the seasonings.

To serve:

  • Pile the fish salpicón on top of tostada shells or charred tortillas and garnish with scallion greens, sliced cucumber, radishes, and guacamole or diced avocado if you like. Serve with the roasted potatoes on the side. Enjoy!

Nutrition

Calories: 346kcal | Carbohydrates: 40g | Protein: 30g | Fat: 8g | Sodium: 167mg | Fiber: 5g | Sugar: 4g | Vitamin C: 20mg
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