Crunchy Peruvian Fish – Chicharrón de Pescado
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
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.|