Chicharrón de pescado

chicharrón_de_pescado

Peruvian cuisine is a fusion of different cultures that dates back to pre-Columbian times. Peru is well-known for its diverse dishes that reflect the influence of the Inca, Spanish, African, and Asian cultures. One of the most popular dishes in Peru is chicharrón, which is a meat or fish dish that’s cooked until crispy and golden brown. Chicharrón de pescado, or fried fish, is a popular dish in coastal regions of Peru and is typically served with pico de gallo, salsa criolla, and boiled corn. In this article, we will explore the recipe for Peruvian chicharrón de pescado and learn how to prepare this mouthwatering dish at home.

Ingredients:

  • 2 lbs of firm white fish (such as cod or haddock), cut into 2-inch chunks
  • 2 tbsp of lime juice
  • 1 tbsp of garlic powder
  • 1 tbsp of paprika
  • 1 tbsp of cumin
  • Salt and pepper to taste
  • 1 cup of all-purpose flour
  • 1/2 cup of cornmeal
  • 1/2 cup of cornstarch
  • 1 quart of vegetable oil
  • Lime wedges for garnish

Preparation:

  1. In a large bowl, combine the lime juice, garlic powder, paprika, cumin, salt, and pepper. Add the fish chunks and marinate for at least 30 minutes in the refrigerator.
  2. In another bowl, combine flour, cornmeal, cornstarch, salt, and pepper.
  3. Heat the oil in a large skillet or deep fryer over medium-high heat (350°F).
  4. Coat each fish chunk in the flour mixture and gently shake off any excess.
  5. Carefully lower the fish into the hot oil, taking care not to overcrowd the skillet. Fry for 3-4 minutes or until the outside is golden brown and crispy.
  6. Using a slotted spoon, remove the fish from the oil and place it on a paper towel-lined plate to remove any excess oil.
  7. Serve immediately with lime wedges and your favorite Peruvian side dishes.

Chicharrón de pescado is a dish that dates back to precolonial times in Peru. It was typically made with river fish and was a staple dish for the Inca Empire. After the Spanish conquest, the dish was adapted to include more spices and ingredients from Africa and Asia, making it a truly fusion dish.

Peru has a very long coastline, which runs along the Pacific Ocean, providing easy access to a wide variety of seafood. Chicharrón de pescado has become one of the country’s most popular seafood dishes, and it is particularly delicious when made with local white fish such as cod, haddock, or sea bass.

The dish is very easy to prepare and is perfect for a warm summer evening. The fish is marinated in garlic, lime juice, and spices before being coated in flour, cornmeal, and cornstarch. The flour mixture gives the fish a perfectly crispy texture while allowing it to retain its juicy and flavorful interior.

Chicharrón de pescado is typically served with Peruvian side dishes, such as boiled corn or diced potatoes, and is topped with pico de gallo or a tangy salsa criolla. Lime wedges are also served alongside the dish to help cut through the richness of the fried fish.

In conclusion, chicharrón de pescado is a delicious and popular Peruvian dish that is perfect for seafood lovers. It’s easy to prepare and can be served with a wide variety of Peruvian side dishes. Whether you’re looking to recreate the flavors of Peru at home or want to impress your family or friends with a new dish, this recipe is sure to be a hit.

Ingredients:

  • 2 lbs. white fish filets (tilapia, cod, or halibut work well)
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • 1 tsp. cumin
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 1 cup flour
  • 1 cup beer
  • 1 egg
  • Oil for frying
  • Lime wedges for serving
  • Salsa criolla for serving (optional)

Instructions:

  1. Begin by marinating the fish in a mixture of garlic, lime juice, cumin, paprika, salt, and pepper. Cover the fish and refrigerate for at least 30 minutes, but up to 2 hours is even better.

  2. Next, make the batter by whisking together flour, egg, and beer until smooth. The batter should be thick enough to stick to the fish but not too thick that it’s gloppy.

  3. Heat oil in a large frying pan over medium-high heat. Dip the marinated fish in the batter, making sure it’s well-coated. Then carefully add the fish to the hot oil, frying in batches if necessary to avoid overcrowding.

  4. Fry the fish for about 5-7 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.

  5. Serve the chicharrón de pescado hot with lime wedges and salsa criolla on the side, if desired.

Enjoy this crispy and flavorful Peruvian classic!