A bold Peruvian dish made with succulent white fish fillets, a smoky salsa and refreshing sauce
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 596 |
| Fat | 25.5g |
| Saturates | 4.1g |
| Protein | 39.8g |
| Carbs | 53.4g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a mixing bowl, combine the all-purpose flour, baking powder, paprika and salt. Mix well.
Score the fillet in a crosshatch pattern along the skin to keep its shape.
Coat the fillets in the flour mixture, ensuring they are evenly coated on all sides. Shake off any excess flour and set aside.
Thinly slice the red onion. Dice the tomato. Deseed and finely chop the chilli. Finely chop the coriander. Juice ½ a lime. Combine the red onion, tomato, chilli, coriander, lime juice, olive oil and salt in a bowl. Mix well and set aside to allow the flavours to develop.
Heat the oil in a large pan or pot over a medium heat. The oil should be deep enough to fully submerge the fish pieces.
Once the oil is hot, carefully add the coated fish pieces, a few at a time, ensuring they are not overcrowded. Fry until golden brown and crispy, approx. 3-4 minutes per side. Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining fish pieces, working in batches, if necessary.
To make the sauce, crush the garlic and finely chop the herbs. Place in a small bowl along with the yoghurt and mayonnaise and mix well.
Serve the chicharrón de pescado hot with a sprinkle of paprika and the salsa criolla, sauce and lime wedges on the side.
