Peruvian-style fried fish
Peruvian recipes
Seafood
Launch
Medium
60'
In restaurants all across Peru that serve ceviche, you’ll find this easy and delicious fried fish recipe called Chicharrón de Pescado, named because it resembles small pieces of crispy fried pork. In this recipe, white fish is marinated in a flavorful mixture of lime juice, garlic, and Peruvian ají amarillo. The fish is then coated in flour and dipped in beaten egg before being fried to perfection until golden and crispy. Enjoy it with a few drops of lime and a fresh salad!
Ingredients
- 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
Preparation
- Marinate the fish
In a bowl, mix the lime juice, minced garlic, cumin, paprika, salt, and pepper.
Add the fish fillets and coat well. Let marinate for 15–20 minutes. - Coat the fish
Remove the fish from the marinade and lightly dredge each fillet in flour, shaking off any excess. - Fry
Heat plenty of vegetable oil in a frying pan over medium-high heat.
Fry the fillets for about 3–4 minutes per side, or until golden brown and crispy.
Remove and place on paper towels to absorb excess oil. - Serve
Serve immediately with sliced red onion, fresh cilantro, and lime wedges.
Accompany with white rice or fried yuca.
Products for the recipe
