Chicharrón de Pescado
Crispy fried fish chunks served with tangy lime and hot pepper sauce—a beloved Peruvian street food that's golden, crunchy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 1 lb white fish fillets (cod, tilapia, or sea bass), boneless and skinless
- ½ cup all-purpose flour
- 1 pinch salt and pepper to taste
- 2 cups neutral oil for frying (vegetable or canola)
- 1 whole lime
- 2 tbsp aji amarillo peppers or hot sauce
Instructions
- 1
Pat the fish fillets completely dry with paper towels, pressing gently on all sides; wet fish will splatter in hot oil and won't fry properly.
- 2
Cut each fillet into rough 2-inch chunks by placing the fillet on a cutting board and slicing crosswise, then lengthwise, creating irregular bite-sized pieces.
- 3
Pour the flour into a shallow bowl or plate, then scatter the salt and pepper across the flour and stir with a fork until combined.
- 4
Cut the lime in half and set aside; you'll serve one half with the fish and squeeze juice into the sauce with the other half.
- 5
Pour 2 cups of neutral oil into a heavy-bottomed pot or deep skillet and place on medium-high heat for 4–5 minutes until the oil shimmers and moves quickly when you tilt the pan.
- 6
Working in batches to avoid crowding, coat each fish chunk in the seasoned flour by rolling it in the bowl until all sides are lightly covered, then shake off excess flour back into the bowl.
- 7
Carefully lay the first batch of flour-coated fish pieces into the hot oil—they should sizzle immediately; fry for 3–4 minutes, stirring gently with a slotted spoon once midway, until the surface turns golden brown.
- 8
Lift the cooked fish out of the oil with a slotted spoon and place it on a plate lined with paper towels to drain; repeat batches with remaining fish.
- 9
Squeeze juice from one lime half into a small bowl, then stir in 2 tablespoons of aji amarillo peppers or hot sauce until combined into a sauce.
- 10
Divide the warm fried fish between two plates, place a lime wedge on the side of each plate, and serve the pepper sauce in a small bowl for dipping.
Tools you’ll need
- cutting board
- knife
- paper towels
- shallow bowl or plate
- fork
- heavy-bottomed pot or deep skillet (10-inch minimum)
- candy or deep-fry thermometer (optional but helpful)
- slotted spoon
- small bowl
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