Crunchy Peruvian Fish | GOYA

Crunchy Peruvian Fish – Chicharrón de Pescado

In restaurants that serve ceviche all around Peru, you will find this easy, delicious fried fish recipe, which gets its name, Chicharrón de Pescado, for resembling little pieces of fried pork skin. Here, white fish is marinated in a flavorful blend of lemon, garlic and Peruvian yellow hot pepper paste. Then, the fish is coated in flour and dipped in eggs before being fried to crunchy perfection. Enjoy with a squeeze of lime and a fresh salad.

Origin: Peru

Serves 4

Prep time: 15 min.

Total time: 45 min., plus marinating time


6 boneless, skinless tilapia filets, about 1 lb.

1 tbsp. GOYA® Lemon Juice

1 tbsp. GOYA® Minced Garlic

2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided

1 tsp. GOYA® Yellow Hot Pepper Paste – Aji Amarillo

GOYA® Corn Oil, Canola Oil or Vegetable Oil, for frying

½ cup all-purpose flour

½ cup cornstarch

2 eggs

1 lime, cut into wedges


1. Cut tilapia filets into 1½” pieces; transfer to non-aluminum container. Add lemon juice, garlic, 1 tsp. Adobo and hot pepper paste. Using hands, rub marinade into fish to evenly coat. Cover container with plastic wrap; transfer to refrigerator. Chill 15-30 minutes.
2. In medium bowl, add flour, cornstarch and 1 tsp. Adobo; whisk to combine. In separate medium bowl, add eggs and 1 tbsp. water; using fork, lightly beat eggs. Dredge fish in flour mixture, tapping off excess. Then, coat fish in egg mixture, allowing excess egg to drip into bowl.
3. Heat 1” oil in large, deep skillet over medium high heat, until oil is hot but not smoking (about 375°F). Add fish to skillet, taking care not to crowd pan. Fry fish, turning occasionally with slotted metal spoon, until crispy, dark golden brown and cooked through, 3-4minutes. Using same spoon, transfer fish to paper towel-lined tray to drain. Repeat with remaining fish.
4. Serve immediately with lime wedges.

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