Fried Fish (chicharrón De Pescado)
Fried Fish (Chicharrón de Pescado) is a popular dish in Peruvian cuisine, known for its crispy and flavorful coating. This recipe offers a delicious way to enjoy fresh fish with a satisfying crunch.
Ingredients
- 1 lb fresh white fish fillets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a shallow dish, mix the flour with paprika, cumin, garlic powder, salt, and pepper.
- Dip each fish fillet in the seasoned flour, then in the beaten eggs, and finally coat with Panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the coated fish fillets until golden brown and crispy, about 3-4 minutes per side.
- Remove the fried fish from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot with lime wedges and your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Shallow dish Large skillet Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Fried fish can be served with a side of Peruvian salsa criolla and aji amarillo sauce for a burst of flavor.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the fish to achieve a crispy texture.
Cost
$15