Mexican cuisine · Fish & Seafood

Fried Charales

Tiny freshwater fish from Michoacán, fried crisp in seasoned flour and sprinkled with chili salt.

Ingredients · for 4 servings

• 500 g charales (or very small anchovies or smelt)
• 150 g flour
• 2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp salt
• 700 ml frying oil
• 4 limes
• 1 red onion

Instructions

1. Rinse the small fish under cold water, pat very thoroughly dry with paper towels and let sit uncovered for 10 min. — wet fish spatter in hot oil and won't crisp up.
2. Mix the flour with 1 tsp chili powder, the oregano and half the salt, and toss the fish in batches to coat, then shake off excess flour in a sieve.
3. Heat the frying oil in a deep pot to 180°C; a pinch of flour dropped in should immediately rise sizzling.
4. Fry the fish in three or four batches for 2–3 min. each until golden brown and floating on the surface, stirring gently once.
5. Drain on a rack and immediately sprinkle with the remaining salt and chili powder while still hot.
6. Serve with paper-thin rings of red onion and plenty of lime wedges as a starter or snack.