Crunchy Peruvian Fish – Chicharrón de Pescado

Name: Crunchy Peruvian Fish – Chicharrón de Pescado
Prep time: 15M
Total time: 45M
Yield: 4 Servings
Cuisine: South America
Ingredients: 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

Jump to recipe

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.

Total Time

45m

Prep Time:15m

Yields:4 Servings

Save

Buy

Ingredients

boneless, skinless tilapia filets, about 1 lb.

1 tbsp.

GOYA® Lemon Juice

Find in-store

1 tbsp.

GOYA® Minced Garlic

Find in-store

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

Buy at Shop.goya.com

Find in-store

1 tsp.

GOYA® Aji Amarillo – Yellow Hot Pepper Paste

Buy at Shop.goya.com

Find in-store

GOYA® Corn Oil, <a href="/en/products/canola-oil/" title="Canola Oil">Canola Oil</a> or <a href="/en/products/vegetable-oil/" title="Vegetable Oil">Vegetable Oil</a>, for frying

Find in-store

½ cup

all-purpose flour

½ cup

cornstarch

eggs

lime, cut into wedges

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Directions

Kitchen View

Step 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.

Step 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.

Step 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.

Step 4

Serve immediately with lime wedges.

Products in this Recipe

Find in-store

Lemon Juice

Find in-store

Minced Garlic

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

Aji Amarillo – Yellow Hot Pepper Paste

Find in-store

Corn Oil

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Festive Dishes Everyone Will Love

Learn step by step how to prepare dishes with an authentic Latin touch, like ham, turkey, and other classics such as roast pork shoulder, pasteles, and hallacas, all made with the GOYA® line of Seasonings and Marinades.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags