Fried Jalea Recipe

Pat all seafood dry with paper towels. Season fish pieces, shrimp, and calamari lightly with 0.5 tsp salt and 0.25 tsp black pepper; set aside. Keep mussels refrigerated until ready; discard any open mussels that do not close when tapped.

If using frozen choclo or corn, thaw or boil until tender; keep warm. Prepare salsa criolla (thinly sliced red onion marinated briefly in lime juice and salt with cilantro) ahead and chill.

Peel and rinse yuca. Cut into 2-inch sticks. Place in a pot, cover with salted water, bring to a boil and simmer 15–20 minutes until just tender (not falling apart). Drain and let cool. Pat dry thoroughly before frying.

Slice plantain thinly into chips (lengthwise for longer chips or round slices for chips). Pat dry.

In a small bowl combine mayonnaise, chopped pickles, capers, parsley, lemon juice, Dijon mustard, 0.25 tsp salt and 0.25 tsp black pepper. Stir until uniform. Taste and adjust lemon, salt, or mustard. Chill until serving.

Pour oil into a large, heavy pot or deep fryer to a depth of about 2–3 inches (or according to your fryer’s instructions). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

In a bowl whisk together flour, cornstarch, cornmeal (if using), baking powder, 1.5 tsp salt and 0.75 tsp black pepper. Add cold sparkling water and whisk briefly until a lumpy, airy batter forms — do not overmix; small lumps are fine. Keep batter chilled until ready to fry.

Order and timing

Fry in batches so oil temperature recovers between batches. Fry mussels and small items first, then shrimp and calamari, and finish with fish to keep textures optimal.

Lightly dust seafood pieces with a tablespoon of flour (or use a small dredge of the dry mix) to help batter adhere. Hold on a tray while oil reaches temperature.

Working in small batches (do not overcrowd), dip each piece into the cold batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp: mussels and small seafood 2–3 minutes, shrimp and calamari 2–3 minutes, fish pieces 3–4 minutes depending on thickness. Adjust times; internal fish temperature should reach 145°F (63°C).

Use a slotted spoon to transfer fried seafood to a wire rack set over a baking sheet or paper towels. Season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Increase oil temperature to 375°F (190°C) for frying yuca and plantains. Fry yuca sticks in batches until golden and crisp outside, about 4–6 minutes (yuca is pre-boiled so this is to finish and crisp). Drain on paper towels and sprinkle with coarse salt.

Fry plantain slices at 350–360°F (175–182°C) until golden and crisp, about 1–2 minutes per side for slices or 1–2 minutes total for thin chips. Drain and salt lightly.

On a large platter or individual plates, arrange a bed of fried yuca sticks and plantain chips. Pile a mix of fried fish, shrimp, calamari and mussels in the center.

Scatter choclo (boiled corn kernels) and cancha (toasted corn nuts) around the seafood. Spoon salsa criolla alongside and garnish with cilantro leaves and lime wedges.

Serve immediately with tartara sauce on the side for dipping.