The fish chicharrón is a very easy and quickly prepared Peruvian cuisine recipe. This dish is made with fish fillet overflowed with cornmeal, which gives it a crunchy texture reminiscent of the typical pork chicharrón. For this recipe it is advisable to use sole, hake or some other type of fish that is firm to prevent it from falling apart when cooking. Keep reading to discover the step by step how
| 🚻 6 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make fish chicharrón: |
| 500 grams of sole 250 grams of cornmeal ½ teaspoon of pepper ½ teaspoon of salt ½ teaspoon of rosemary ½ teaspoon of garlic salt aceite vegetable vegetable |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make fish chicharrón:
1. You will see that preparing this recipe is very easy because it is basically about empanizing fish, but the taste and texture that are obtained are totally different from everything you have tried. The first thing we will do to prepare the fish chicharrón will be to cut the sole fillets into cubes more or less the size of a bite.
TRUCK: Dry fish slightly to remove excess water, especially if it is frozen fish.
2. Place the flour in a bowl and mix along with pepper, salt, rosemary, and garlic powder.
3. Add the fish and cover well with the flour.
4. Fry the pieces of fish in a pan with enough hot oil. Fry the fish chicharrón until it has a golden appearance and feel firm.
5. drain the excess oil of the pork rinds before serving. You can use absorbent paper for it.
6. The fish chicharrón is served as an incoming or snack accompanied by mayonnaise, lemon and spicy sauce, do not forget to eat it while it is hot. We hope you enjoy this Peruvian recipe and if you have any questions, opinion or think that we could improve it, please write your comments.
