Peruvian Style Fried Fish

Peruvian recipes

Seafood

Meal

Medium

60'

In restaurants throughout Peru that serve ceviche, you will find this easy and delicious recipe for fried fish, called Chicharrón de Pescado; because it resembles small pieces of fried pork. In this recipe, the white fish is marinated in a delicious mixture of lemon, garlic and Peruvian yellow pepper. The fish is then coated in flour and dipped in beaten egg before being fried to perfection, until crisp. Enjoy it with a few drops of lemon and a fresh salad!

Ingredients Preparation Share

Ingredients

Rations:

Necesary

  • 450 gr of tilapia fillets
  • 1 tablespoon of lemon juice
  • 1 tablespoon of minced garlic
  • 2 tablespoon of of Adobo with GOYA pepper
  • 1 tablespoon of of Panca Pepper Paste
  • 0.25 cup of Corn oil
  • 0.5 cup of flour
  • 0.5 cup of cornstarch
  • 2 whole eggs
  • 1 lemon cut

Optional

Preparation

Cut tilapia fillets into 4 cm pieces. approximately, and transfer to a non-aluminum container. Add lemon juice, garlic, 1 teaspoon Adobo and Yellow Chili. With your hands, rub the marinade into the fish to cover evenly. Cover the container with plastic wrap, insert it in the refrigerator. Let cool for 15 to 30 minutes.

In a medium bowl, add the flour, cornstarch and 1 teaspoon Adobo; beat to mix. In a separate medium bowl, add the eggs plus 1 tablespoon of water and using a fork, lightly beat the eggs. Pass the fish through the flour mixture, leaving the excess. Then, pass the fish through the egg mixture, letting the excess egg drip into a bowl.

Warm 3 cm. of oil in a large deep frying pan over medium-high heat, until the oil is hot but not smoking (about 190 ° C). Add the fish to the pan, being careful not to fill the pan too much. Fry the fish, turning occasionally with a slotted metal spoon, until crisp, golden and well cooked, for 3 to 4 minutes. Using the same spoon, transfer the fish to a tray lined with absorbent paper to remove excess oil. Repeat with the rest of the fish.

Serve immediately with lemon slices.

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