Fish eggs

Shallow baking dish • coarse sea salt (about 1 to 2 kilos) • Fish roe of your choice

egg • Mexican-style cream (media crema) • almond flour (about 50 grams) • pork rind crumbs (about 60 grams) • fish fillets • Dried parsley, to taste • Garlic powder, to taste

fish fillets • flour (about 60 grams) • egg • cornstarch • salt and pepper • water • dried oregano • pico de gallo salad • avocado • cream cheese (optional) • corn tortillas • oil for frying

fish (about 1 kilogram) • all-purpose flour (about 120 grams) • large egg • club soda (about 12 ounces or 355 ml) • Oregano, to taste • Salt, to taste • Black pepper, to taste • Garlic powder, to taste • Mustard, to taste • Vegetable oil,

rice noodles (250 g) • tamarind pulp (or 5 tablespoons unsweetened tamarind syrup) • hot water (if using tamarind pulp) • boneless, skinless chicken breast (125 g) • extra firm tofu (125 g) • all-purpose flour or cornstarch • peeled and deveined shrimp (optional) • unsalted peanuts • fish sauce • sugar (or jaggery or light piloncillo) • lime juice • vegetable oil •

small fish fillets, preferably mackerel • flour (about 150 grams) • egg • beer • garlic • onion • Salt and pepper to taste

white fish fillets (or your preferred type) • egg • Salt, to taste • mustard • Pepper, to taste • soy sauce • breadcrumbs (about 60 grams) • all-purpose flour (about 60 grams) • garlic powder

fish fillets • all-purpose flour (about 120 grams) • baking powder • large egg • beer • garlic powder • onion powder • oregano • Lime wedges, • Hot sauce, to taste

fish fillets, cut into strips (about 1 kg) • peeled shrimp (about 1 kg) • all-purpose flour (about 250 grams) • light beer • eggs • mustard • dried oregano • garlic powder, to taste • onion powder, to taste • salt, to taste • black pepper, to taste • paprika, to taste •

large fish fillets • flour (about 120 grams) • cornstarch (about 16 grams) • eggs • water (about 60 ml) • dried marjoram, ground • vegetable oil • salt • Pico de gallo salsa (tomato, onion, cilantro, and chili pepper, finely chopped) • tortillas • avocado • bottled hot sauce, to taste •

fish fillets, cut into strips (about 1 kg) • large eggs • all-purpose flour (about 120 grams) • beer • shrimp (about 115 grams) • garlic powder • onion powder • salt • ketchup, to taste • hot sauce (such as Valentina or your favorite), to taste • lime, to taste • onion, to taste •

cornstarch (about 60 grams) • egg • fish fillet • Mexican salsa (tomato, onion, chili pepper, and cilantro) • Red cabbage • Chopped lettuce • chipotle pepper • yogurt (about 120 grams) • Juice of 1/2 small lime • garlic, minced • Salt to taste • Paprika, onion powder, garlic powder, and salt to season the fish fillet •

fish fillet, cut into thin strips (250 g) • For frying: • Plenty of oil • To season or marinate the fish: • Salt and freshly ground pepper, to taste • Finely chopped peeled garlic • rosemary, finely chopped • drizzle of olive oil • For the tempura batter: • eggs, beaten with milk, seasoned with salt and pepper • All-purpose flour, sifted, • To serve the taco: •

flour (about 250 grams) • white fish fillets (about 1 kg) • mayonnaise • mustard • beer (about 12 oz or 355 ml) • dried oregano • garlic • eggs • Oil for frying • Bouillon powder or granules • Corn tortillas • Pico de gallo •

corn tortillas • fish fillet (about 200 grams) • egg yolks • all-purpose flour (about 100 grams) • light beer (about 100 ml) • egg whites • salt (about 5 grams) • ground black pepper (about 5 grams) • dried oregano (about 1 gram) • mustard (about 3 grams) • oil for frying (about 300 ml) • all-purpose flour (about 25 grams) •

fish (I used cod), cut into strips (500 g) • all-purpose flour (about 130 g) • paprika • ground black pepper • Salt, to taste • beer (180 ml) • large egg • Vegetable oil, as needed for frying • mayonnaise • chipotle peppers in adobo, finely chopped, or 2 tablespoons sriracha • small head green cabbage, thinly sliced • small red onion, thinly sliced •

freshly ground black pepper, to taste • black pepper, to taste • black pepper, to taste • black pepper, to taste • flour (about 120 grams) • dark beer • mustard • garlic salt • baking powder • egg • paprika or red pepper • salt, to taste •

fish fillet (about 500 grams) • flour (about 200 grams) • egg • salt • paprika • dark beer • Mexican salsa (pico de gallo) • chipotle dressing • sliced avocado • red onion (about 150 grams) • corn tortillas • tomato, diced •

fish fillets, cut into thin strips • Salt and pepper to taste • paprika or sweet paprika • flour • egg • Sparkling mineral water • baking soda • Oil for deep frying • Pico de Gallo: • tomatoes, seeded and diced • red onion, finely chopped • avocado, diced •

Breadcrumbs • garlic • Salt to taste • All-purpose flour • fish fillets • Oil of your choice • Spice mix (to taste) • eggs • All-purpose flour

fish fillets • all-purpose flour • baking powder • egg • beer • garlic salt to taste • salt to taste • pepper to taste • tortillas • pico de gallo • purple cabbage • salsa to taste •

flour • baking powder • egg • mustard • finely ground dried oregano • light beer • fish fillets (I used sole) • Corn tortillas • Salt and pepper • Mayonnaise to taste • Chipotle chili to taste • Cabbage •

fish, your choice (I used sea bass) • flour (about 80 grams) • egg • panko or breadcrumbs (about 80 grams) • salt to taste • pepper to taste • oil for frying • potatoes for frying