Peruvian Fried Seafood Platter

Ingredients

• 1 pound large squid, cleaned
• ¾ pound large white fish fillets (sea bass or flounder), skin removed
• ¾ pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1.5 teaspoon baking powder
• 1 teaspoon fine sea salt
• ½ teaspoon ground white pepper
• 1 tablespoon fresh ginger, minced
• ¾ cup ice-cold water
• 2 quarts vegetable oil for frying
• 3 whole fresh limes
• ⅓ cup ají amarillo paste (yellow chili paste)
• ½ cup mayonnaise
• ½ cup fresh cilantro, roughly chopped
• ½ whole white onion, thinly sliced

Instructions

1. 1

   Prepare the seafood. Hold the cleaned squid with the tentacle side up. Slice the tube lengthwise and lay it flat on your cutting board. Using a sharp knife, score the inner side in a crosshatch pattern, cutting about halfway through the thickness — this prevents curling and helps the batter cling. Cut the scored squid into 3-inch pieces. Pat the squid pieces completely dry with paper towels and place on a plate.

2. 2

   Cut the white fish fillets into 2-inch chunks, removing any remaining pin bones with clean tweezers. Pat each piece dry and add to the plate with the squid.

3. 3

   Pat the peeled shrimp completely dry with paper towels — removing surface moisture ensures they'll fry crisp rather than steam. Add them to the plate with the other seafood.

4. 4

   Make the ají amarillo sauce for serving. Whisk together the 0.33 cup ají amarillo paste and 0.5 cup mayonnaise in a small bowl until smooth and pale golden. Set aside.

5. 5

   Pour 2 quarts of vegetable oil into a heavy-bottomed 5-quart Dutch oven or deep pot. Attach an instant-read or deep-fry thermometer to the side. Heat over medium-high until the oil registers 350°F. This should take 15–20 minutes — don't rush this step, as the correct temperature is essential for crispy coating and cooked-through seafood.

6. 6

   While the oil heats, make the batter. In a medium bowl, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1.5 teaspoons baking powder, 1 teaspoon fine sea salt, 0.5 teaspoon ground white pepper, and 1 tablespoon minced fresh ginger. Pour in 0.75 cup ice-cold water and stir gently with a fork until just combined — the batter should be lumpy and thick, like pancake batter. Do not overmix, as this creates gluten and makes the coating dense rather than light and crispy. Let the batter rest at room temperature.

7. 7

   Once the oil reaches 350°F, working in batches to avoid crowding the pot, dip 6–8 pieces of seafood into the batter, coating all sides, then carefully slide them into the hot oil. Listen for an immediate, steady sizzle — if it pops aggressively, your oil is too hot; if it's quiet, it's too cool. Fry for 2.5–3 minutes, turning halfway through with a slotted spoon, until the coating is golden brown and the seafood is opaque throughout.

8. 8

   Transfer the fried seafood to a paper towel–lined plate using a spider strainer or slotted spoon. Season immediately with a pinch of salt. Return the oil to 350°F between batches — wait 1–2 minutes for the temperature to recover. Repeat batching and frying until all seafood is cooked.

9. 9

   Arrange the hot fried seafood on a large serving platter. Cut the 3 fresh limes into wedges and scatter them around the platter alongside the thinly sliced white onion and roughly chopped cilantro.

10. 10

    Transfer the ají amarillo sauce to a small serving bowl and place it alongside the platter for guests to drizzle over their jalea. Serve immediately while the seafood is still crispy and steaming.

Tools you’ll need

• 5-quart heavy-bottomed Dutch oven or deep pot
• instant-read thermometer or deep-fry thermometer
• spider strainer or slotted spoon
• paper towels
• sharp chef's knife
• cutting board
• clean tweezers
• medium mixing bowl
• whisk
• small serving bowl
• large serving platter

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