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Tequila fillet saute
Fish fillets - 6 individual
Milk - 1/2 cup
All-purpose flour - 1/2 cup – or as needed to coat fish
Salt - To taste
Capala hot sauce- 1 tablespoon – or more to taste
Butter and vegetable oil - 1 1/2 tablespoon each – or as needed to saute
Place the fillets in a glass dish in one layer
– pour milk and Chapala hot sauce over and
let rest for 15 minutes or longer.
Mound flour seasoned with salt on a piece of waxed paper or a flat dish.
When ready to saute’ – remove fillets from milk (don’t drain) and coat with
flour on both sides. Saute’ in butter and oil over medium heat, about 2 or
3 minutes per side depending on thickness. (It takes 10 minutes to cook a
1” thick fillet.)
*Can be snapper, sole, flounder, orange roughy or any white flesh fish.
De la Casa
Elaborated beverage
made with Concentrated natural orange juice and a
touch of chapala`s lake hot sauce. Enjoy single or
with your favorite beverage.
Chapala sauce
Yellow label
The authentic hot sauce with the flavor of Mexican cuisine prepared with chiles 100% tree.
Chapala sauce
Black label
Hot sauce ideal to season all of your dishes, made with a chile tree and chile guajillo combination.
Chapala sauce
Habanera
Sauce elaborated with ingredients of the highest quality, its delicious aroma and domestic flavor make it incomparable.
