CHICHARRÓN DE PESCADO PERUANO/Y SALSA TARTARA/CON YUCAS ARREBOZADAS/RECETA FÁCIL/COMIDA PERUANA

fish fillets

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is generally less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for flavor, while vinegar is often cheaper.

Cut the fish into oval strips or squares.

In a bowl, combine ground cumin, garlic powder, mustard, lime juice, ají mirasol, grated ginger, egg, and salt. Mix well.

Marinate the fish in the mixture, covering it completely. Let it sit for a while, preferably in the refrigerator.

Prepare the salsa criolla by mixing diced tomato, chopped parsley, julienned red onion (soaked in water to reduce acidity), lime juice, salt, and pepper.

Heat oil in a deep frying pan until hot.

In a separate bowl, mix all-purpose flour, chuño flour, and turmeric. Season with salt to taste.

Dredge the marinated fish in the flour mixture, ensuring it is well coated. Shake off excess flour.

Carefully place the coated fish into the hot oil, frying in batches to avoid overcrowding.

Fry the fish until golden brown and crispy, about 4-5 minutes per side.

Remove the fish from the oil and drain on paper towels.

Prepare homemade mayonnaise for the tartar sauce by blending egg, garlic, mustard, salt, and pepper. Slowly add oil while blending until thickened.

Mix in diced boiled egg and finely chopped onions into the mayonnaise to create the tartar sauce.

Serve the chicharrón de pescado with yuca, salsa criolla, and tartar sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens