Mexican Baked Fish
Non Veg
  • Serving For

    icon 3 Persons
  • Preparation Time

    icon 40 Minutes
  • Cooking Time

    icon 20-25 Minutes
  • Ready In

    icon 65 Minutes

Mexican Baked Fish


  • 200g boneless fish cut into 1½ “ pieces.
  • Juice of 1 lemon.
  • ½ tsp salt.
  • ½ tsp red chilli powder.
  • ½ tsp pepper.
  • ½ tsp garlic paste.
  • For paste:
  • 3-4 dry whole red chillies soaked in water for 15 minutes.
  • 1 medium onion chopped.
  • 2 tomatoes chopped.
  • ½ tsp chopped garlic.
  • ½” stick cinnamon.
  • 1 tsp oregano.
  • ½ tsp roasted cumin powder.
  • 2 cloves.
  • 1 tsp salt.
  • For garnish:
  • ½ cup chopped capsicum.
  • Few lettuce leaves shredded.


Step 1 - Rub the fish well with lemon juice, salt, red chilli powder, pepper and garlic. Keep it aside for ½ hour.

Step 2 - Soak whole red chillies in water for 10-15 minutes or till soft.

Step 3 - Drain the chillies and grind them with all the ingredients in a grinder to get a fine paste.

Step 4 - Heat oil in a pan and add the prepared paste. Bring to a boil and dry the mixture on medium flame to a thick paste, so that it can coat the fish pieces. Remove from fire.

Step 5 - Coat fish with mixture.

Step 6 - Pre-heat oxy fryer for 5 minutes. Arrange fish in fry basket and close it properly. Keep the fryer at 160ᵒ C for 20-25minutes. Garnish with shredded lettuce leaves and capsicum. Serve hot with sour or any dip of your choice.


You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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