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 Crunchy Peruvian Fish – Chicharrón de Pescadoboneless, skinless tilapia filets, about 1 lb.; 1 tbsp. Lemon JuiceGOYA® Lemon Juice; 1 tbsp. Minced GarlicGOYA® Minced Garlic; 2 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper, divided; 1 tsp. Aji Amarillo – Yellow Hot Pepper PasteGOYA® Yellow Hot Pepper Paste – Aji Amarillo; Corn OilGOYA® Corn Oil, Canola Oil or Vegetable Oil, for frying; ½ cup Crunchy Peruvian Fish – Chicharrón de Pescadoall-purpose flour; ½ cup Crunchy Peruvian Fish – Chicharrón de Pescadocornstarch; 2 Crunchy Peruvian Fish – Chicharrón de Pescadoeggs; 1 Crunchy Peruvian Fish – Chicharrón de Pescadolime, cut into wedges

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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

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Ingredients

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® Aji Amarillo – Yellow Hot Pepper Paste

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

½ cup

all-purpose flour

½ cup

cornstarch

eggs

lime, cut into wedges

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

Lemon Juice

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Aji Amarillo – Yellow Hot Pepper Paste

Corn Oil

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