Jalea- Peruvian Fried Seafood Recipe
Crispy deep-fried fish, calamari, & shrimp served over a bed of fried yuca, topped with salsa criolla. Served with tartar sauce.
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Ingredients
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Seafood
Breading
Fried Yuca
Salsa Criolla
Tartar Sauce
Method
Preparing the Seafood
- 1
Prepare the Seafood
Rinse the fish fillets, calamari, and shrimp under cold water. Pat them dry with paper towels and set aside.
- 2
Make the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well. In another bowl, beat the eggs.
- 3
Coat the Seafood
Dip each piece of seafood first into the beaten eggs, then dredge it in the flour mixture, ensuring it’s fully coated. Set aside on a plate.
Frying the Yuca
- 4
Boil the Yuca
In a pot of salted water, boil the yuca sticks for about 15-20 minutes until they are tender but not falling apart. Drain and let them cool.
- 5
Fry the Yuca
In a large frying pan, heat vegetable oil over medium-high heat. Once hot, add the boiled yuca sticks and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Frying the Seafood
- 6
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat.
- 7
Fry the Seafood
Fry the coated seafood in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side or until golden brown and crispy. Remove from oil and drain on paper towels.
Making the Salsa Criolla
- 8
Prepare the Salsa
In a bowl, combine thinly sliced red onion, diced tomato, lime juice, chopped cilantro, and salt to taste. Mix well and set aside to let the flavors meld.
Making the Tartar Sauce
- 9
Combine Ingredients
In a small bowl, mix together mayonnaise, finely chopped dill pickles, lemon juice, and salt to taste until well combined.
Serving
- 10
Plate the Dish
On a large platter, create a bed of fried yuca, then layer the fried seafood on top. Spoon the salsa criolla over the seafood and serve with tartar sauce on the side.
