notes from the mexican kitchen

LIVE Cooking Class: Shopping List & Ingredients

We’ve got some great news: Rick Bayless is hosting a live-streamed cooking class on YouTube that’s open to absolutely everyone.

The class takes place Thursday, Aug. 5 at 6 p.m. (CST) at Rick’s YouTube channel and is completely free to participate.


What are we making? So glad you asked. Golden Fish Fillets with Roasted Tomatillos and Fried Corn. Perfect for a summer’s night. Not into fish? We’ll step you through an equally dazzling vegetarian version made with Summer Squash.

While you might find it a little unusual to bread fish or vegetables with corn flakes, it’s not only common in parts of Mexico, it’s also really delicious. And the accompanying esquites fritos are inspired by the vendors in Coyoacán.

The recipes, shopping list and equipment list are posted below.

We love spending this time with you and creating something delicious together. See you Thursday’s night!

THURSDAY’S RECIPE: Golden Fish Fillets (Or Summer Squash) with Roasted Tomatillos & Fried Corn


Vegetables and Fruit

  • 3 garlic cloves
  • 1 pound tomatillos
  • 1 medium white onion
  • 4 serranos or 2 jalapeños
  • 1 bunch epazote or cilantro
  • 3 ears of sweet corn
  • For vegetarian version of the dish: 1 ½ pounds summer squash (zucchini or calabacitas)


  • Box of corn flakes or Panko crumbs
  • Broth—fish, chicken or vegetable broth
  • Vegetable, olive oil or pork lard
  • Vegetable oil for frying
  • Salt


  • 2 or 3 eggs

Fish for the Entrée

  • 4 fish fillets (5 to 6 ounces each); snapper, halibut, grouper, striped bass, cod, mahimahi all would be a good choice


  • 3 deep plates or pie pans to use for the three step breading of the fish
  • Rimmed baking sheet
  • Blender
  • 2 large (10- to-12 inch) skillets
  • 4-quart saucepan


  1. I watched this amazing show. I didn’t know about it until it popped up right before the live show. How do I get get advanced notice, so I can cook along with Rick? I am a subscriber to his YouTube channel.

    1. Hi Cindy,

      We recommend signing up for Rick’s newsletter — look at the bottom-right corner of the homepage to sign up)

      We try to give at least a week’s notice in a newsletter and on his social media.

      On YouTube, make sure you have notifications enabled so you don’t miss a post. Here’s a quick, helpful video:

      Thanks for watching!

  2. Hi there! I made this recipe with summer squash. I also served some as an appetizer: topped with Mexican beans, sharp cheddar, baked quickly and topped with scallions and cilantro. A crowd pleaser. Thanks!

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