Chicharrón de pescado (Fish chicharron)
The chicharrón is a dish consisting of deep fried meat. The most popular types of chicharrón are madre from pork, fish or seafood, and you can easily find the last two in any cebichería, that is the place where the cebiche and tiradito is sold. Yes, we know it’s probably that you don’t have any cebichería near to your home; that’s why you have here the recipe to prepare fish chicharron for 4 to 6 people. Come on, it’s easy!
Ingredients:
- 1 kg (2.2 lb) of fish
- 2 limes
- 2 eggs
- 1/2 cup of flour
- 1/2 cup of corn starch
- Vegetable oil
- Parsley
- Salt
- Pepper
Preparation:
Clean the fish and remove the bones and the skin. Cut in pieces (2-3 cm, 1 inch each one) and season with salt, pepper and the juice of one lime.
Mix the flour with the corn starch and envelop the fish pieces with this mix. Beat a little the eggs, slightly, with a tablespoon of water. Pass the pieces by the eggs too.
Fry them in quiet a lot of oil until they get cooked and browned. Remove from the flame and strain; put over a paper towel to eliminate the excess of grease.
Serve with tartar sauce and decorate with a lime cut in 4 pieces. You can eat it with white rice and/or onion sauce.
Tartar sauce: Prepare mayonnaise and add finely chopped parsley, shallot, caper and gherkin.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Main Courses, Chicharron de Pescado, Fish Chicharron.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Main Courses, Chicharron de Pescado, Fish Chicharron.
