Chicharron de Pescado
Chicharron de Pescado
This is a great way to prepare fried fish, Peruvian-style. I used walleye, but tilapia, catfish, snapper, cod, or haddock are suitable substitutes. The two main flavor profiles come from the adobo seasoning and the aji amarillo paste used to marinate the fish. You can deep fry the fish, but I feel that’s a waste of oil. I like to pan fry in an inch of oil. Depending on the thickness of the fish, it will take 4-5 minutes a side to cook through. Serve the fish with lime wedges.
Ingredients
- 1 lb walleye fillets cut into pieces
- 1 tbsp lemon juice
- 1 tbsp garlic minced
- 2 tsp adobo seasoning with pepper
- 1 tsp aji amarillo paste
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 large egg beaten with 2 tsp water
- vegetable oil for frying
Garnish
- lime wedges
Instructions
- Mix together the lemon juice, garlic, 1 tsp adobo seasoning, and aji amarillo paste.
- Marinate the fish fillets for 30 minutes.
- Mix together the flour, cornstarch, and 1 tsp adobo seasoning. Dredge the fish in the flour, then the egg wash, then back in the flour.
- Heat up 1” deep of oil in a sauté pan over medium high heat. Cook the fish in 2 batches, making sure to not overcrowd the pan.
- Fry for 4-5 minutes a side. Drain grease on a rack.
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