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.

Fried Fish (chicharrón De Pescado)

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

  1. In a shallow dish, mix the flour with paprika, cumin, garlic powder, salt, and pepper.
  2. Dip each fish fillet in the seasoned flour, then in the beaten eggs, and finally coat with Panko breadcrumbs.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Fry the coated fish fillets until golden brown and crispy, about 3-4 minutes per side.
  5. Remove the fried fish from the skillet and place on a paper towel-lined plate to drain excess oil.
  6. 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