JALEA DE MARISCOS by zoylam

cornstarch

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds healthy fats while maintaining a crispy texture.

mixed seafood

💰Cheaper: fish fillets

Fish fillets can be a more affordable option while still providing protein.

salsa criolla

💰Cheaper: store-bought salsa

Store-bought salsa is convenient and often less expensive.

sweet potato

💰Cheaper: regular potatoes

Regular potatoes are cheaper and can be used as a substitute.

Introduce the dish and ingredients, mentioning the use of tilapia and a mixed seafood bag weighing approximately 450 grams.

Rinse the mixed seafood with cold water to remove excess liquid and ensure it is clean.

Cut the tilapia into medium-sized pieces, ensuring they are not too small.

In a bowl, combine 1 cup of all-purpose flour, 1 cup of chuño flour, and 1 teaspoon of baking powder.

In another bowl, mix the seafood and tilapia with 1 tablespoon of ají panca, 1 tablespoon of garlic powder, salt, black pepper, white pepper, and the juice of half a lime. Ensure everything is well coated.

Set the seafood mixture aside to marinate briefly.

Prepare the frying oil, heating it until hot enough for frying.

Coat the marinated seafood and tilapia in the flour mixture, ensuring they are well covered, then shake off excess flour using a colander.

Fry the seafood and tilapia in the hot oil, starting with the fish, until golden brown and crispy, then remove and drain on paper towels.

Assemble the dish by placing fried seafood on a platter, garnishing with cilantro, and serving with canchita and fried yuca.

Prepare a mayonnaise sauce by mixing mayonnaise with mustard, lemon, salt, and pepper, to serve with the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens