Fish Sopes

Thick corn cakes, crispy on the edges and soft inside, topped with pearly fish that flakes easily. The chili provides a subtle heat balanced by the sharp acidity of lime.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 900
• Protein: 37 g
• Carbs: 126 g
• Fat: 30 g

Ingredients

• 300 g Corn flour ( sifted )
• 400 g Atlantic cod ( cut into pieces )
• 1 piece Red onion ( finely sliced )
• 1 piece Hot chili pepper ( minced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 0.5 piece Fresh cilantro ( chopped )
• 100 ml Cream ( thick )
• 100 g Fresh cheese ( crumbled )
• 50 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 300 g Masa Harina

Instructions

1. Base preparation

   Mix the masa harina and corn flour with warm water and a pinch of salt. Work the dough until it is supple and no longer sticks to your fingers. It should have the texture of moist modeling clay.

2. Shaping and first cooking

   Form golf ball-sized balls, then flatten them into thick discs. Brown them dry in a hot pan until a thin crust forms on each side.

3. The sopes rim

   As soon as they come out of the pan, pinch the edges of the cakes with your fingers to create a small wall. This rim will hold the fish juice and the garnish.

4. Cooking the fish

   Sear the cod in sunflower oil with the minced onion and chili. The fish is ready when it becomes opaque and flakes into large pearly pieces.

5. Final assembly

   Briefly fry the sopes bases in a little oil to make them crispy. Garnish with the fish, a touch of cream, fresh cheese, and chopped cilantro.

Chef's tips

• Don't let the dough dry out: keep it under a damp cloth while shaping the sopes.
• The secret is in the contrast: the base should be hot and crispy, the fish juicy, and the toppings cold.

Storage

Sopes are best eaten immediately. The bases can be prepared ahead and kept chilled, but only fry them right before serving.