Chicharron de Pescado

Name: Chicharron de Pescado
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 500 g fish cubes; for frying flour; 1 lime; salsa criolla — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Chicharron de Pescado finds its roots along Peru's expansive coastline, where the ocean's bounty meets the hands of skilled beach fryers. This dish, often enjoyed on sunlit afternoons by the sea, translates beautifully to the home kitchen. Here, the same principles apply: salt is measured by instinct, and the frying oil is poured with generosity. It’s a dish that calls for a communal setting, inviting friends and family to gather around a table set for sharing.

When cooked to perfection, Chicharron de Pescado should have a crispy, golden exterior that gives way to tender, flaky fish within. A squeeze of lime brightens each bite, while a side of salsa criolla adds a refreshing crunch and a hint of spice. It's a simple yet flavorful dish that captures the essence of coastal Peruvian cooking.

Ingredients

500 gfish cubes
for fryingflour
1lime
salsa criolla — to serve
to tastefine sea salt

Method

Start by preparing the fish cubes. Ensure they are uniformly cut to about 2-3 cm pieces for even cooking. Pat the fish dry with paper towels to remove excess moisture, which helps the flour adhere better.
Next, season the fish cubes with fine sea salt to taste. Squeeze the juice of one lime over the fish and gently toss to coat. This will add a fresh, citrusy flavor that complements the fish.
Place a generous amount of flour in a shallow dish. Dredge each fish cube in the flour, ensuring they are well-coated on all sides. Shake off any excess flour to prevent clumping during frying.
Heat a large, heavy-bottomed skillet over medium-high heat. Add enough oil to cover the bottom of the pan by about 1 cm. You'll know the oil is ready when a small piece of bread dropped in sizzles and browns in about 30 seconds.
Carefully add the floured fish cubes to the hot oil in batches, avoiding overcrowding the pan. Fry the fish until they are golden brown and crispy on the outside, about 3-4 minutes per side. The fish should feel firm to the touch and the coating should be crisp and golden.
Once cooked, remove the fish cubes from the oil using a slotted spoon and drain them on a plate lined with paper towels. This will help remove excess oil and keep them crispy.
Finish by sprinkling a little more fine sea salt over the hot fish cubes for extra flavor. Serve immediately with salsa criolla on the side, inviting everyone to share and enjoy the dish while it's hot and fresh.