Chicharrón De Pescado / Fish Rinds Recipe
Fish fritters served with yucca, salsa criolla, & tartar sauce.
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Ingredients
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Fish Rinds
Yucca
Salsa Criolla
Tartar Sauce
Method
Fish Rinds
- 1
Prepare the Fish
Cut the fish fillets into bite-sized pieces. Pat them dry with paper towels.
- 2
Mix Dry Ingredients
In a large bowl, mix the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika until well combined.
- 3
Coat the Fish
Dredge each piece of fish in the flour mixture, ensuring they are well coated.
- 4
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Fish
Fry the coated fish pieces in batches for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Yucca
- 6
Prepare the Yucca
Peel the yucca and cut it into chunks.
- 7
Cook the Yucca
Place the yucca in a pot of salted water and bring to a boil. Cook for about 20-25 minutes or until tender. Drain and set aside.
Salsa Criolla
- 8
Mix Ingredients
In a bowl, combine the sliced red onion, diced tomato, and chopped cilantro.
- 9
Add Seasoning
Drizzle lime juice over the mixture and season with salt to taste. Mix well and let it sit for 10 minutes before serving.
Tartar Sauce
- 10
Combine Ingredients
In a small bowl, mix the mayonnaise, dill pickles, capers, and lemon juice until well combined.
- 11
Adjust Seasoning
Season with salt to taste and refrigerate until ready to serve.
