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Chicharron Pescado Recipe

Name: Mu-nay Peruvian Restaurants Chicharron Pescado Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb firm white fish fillets (e.g., cod, haddock, or tilapia); 3 tbs all-purpose flour; 2 tbs cornstarch; 1 tsp baking powder; 3 oz cold beer or sparkling water; 2 pc ice cubes (optional, to keep batter cold); 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 4 cups vegetable oil (for deep frying); 2 pc lime wedges (for serving); 1 lb raw yuca (cassava), peeled and cut into 3–4 in sticks; 6 cups water (for boiling yuca); 1 tsp salt (for boiling); 2 cups vegetable oil (for frying); 0.5 tsp fine salt (to finish); 0.5 cups mayonnaise; 2 tbs plain Greek yogurt (or additional mayo); 2 tbs red onion, very finely diced; 2 tbs fresh cilantro, finely chopped; 2 tbs dill pickles, finely diced; 1 tbs capers, drained and chopped; 1 tbs fresh lime juice; 0.5 tsp ají amarillo paste (or aji amarillo sauce) or yellow chili paste; 0.5 tsp honey or sugar; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Mu-nay Peruvian Restaurant

Time1h

Serves4

Crispy fish with fried yuca and Peruvian tartar sauce.

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Ingredients

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For the fish

1 lb firm white fish fillets (e.g., cod, haddock, or tilapia)

3 tbs 00 bread flour

2 tbs Cornstarch

1 tsp Baking powder

3 oz cold beer or sparkling water

2 pc ice cubes (optional, to keep batter cold)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

4 cups vegetable oil (for deep frying)

2 pc Lime wedges (for serving)

For the fried yuca (yucca)

1 lb raw yuca (cassava), peeled and cut into 3–4 in sticks

6 cups water (for boiling yuca)

1 tsp salt (for boiling)

2 cups vegetable oil (for frying)

1/2 tsp fine salt (to finish)

For Peruvian tartar sauce (Salsa Criolla-style tartar)

1/2 cups Mayonnaise

2 tbs plain Greek yogurt (or additional mayo)

2 tbs red onion, very finely diced

2 tbs fresh cilantro, finely chopped

2 tbs dill pickles, finely diced

1 tbs capers, drained and chopped

1 tbs Fresh lime juice

1/2 tsp ají amarillo paste (or aji amarillo sauce) or yellow chili paste

1/2 tsp honey or sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

For the fish

Prep fish

Pat the fish fillets dry with paper towels. Cut into serving-size pieces (about 3–4 oz each). Lightly season both sides with 0.5 tsp salt and 0.25 tsp black pepper; set aside.

Make batter

In a bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp garlic powder and 0.5 tsp black pepper. Gradually whisk in 3 oz cold beer or sparkling water until a smooth, slightly thick batter forms. If desired, add 1–2 small ice cubes to keep the batter cold (remove before dipping). Batter should coat a spoon and drip moderately.

Heat oil

Pour 4 cups vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float immediately.

Fry fish

Dust fish pieces lightly with 1 tbs flour to help batter adhere. Working in batches, dip fish into the batter, allow excess to drip off, then carefully lower into hot oil. Do not overcrowd the pot. Fry 3–5 minutes per batch, turning if necessary, until golden brown and crispy and the fish registers 140–145°F (60–63°C) internally. Remove with a slotted spoon and drain on a wire rack or paper towels. Season immediately with a light sprinkle of fine salt and a squeeze of lime wedge if desired.

For the fried yuca (yucca)

Prepare and boil yuca

Place peeled and cut yuca sticks in a pot and cover with 6 cups water. Add 1 tsp salt. Bring to a boil, then reduce heat and simmer 12–18 minutes until yuca is just tender when pierced with a fork (not falling apart). Drain and let cool slightly.

Dry and pre-fry (optional)

Pat boiled yuca dry with paper towels. For crispier results, allow to cool and refrigerate 15–30 minutes to firm up.

Fry yuca

Heat 2 cups vegetable oil in a skillet or deep pot to 350°F (175°C). Fry yuca in batches until golden and crisp on the outside, about 4–6 minutes. Remove to a paper towel-lined tray and sprinkle with 0.5 tsp fine salt. Keep warm until serving.

For Peruvian tartar sauce (Salsa Criolla-style tartar)

Combine sauce ingredients

In a small bowl, stir together 0.5 cup mayonnaise and 2 tbs Greek yogurt until smooth. Add 2 tbs very finely diced red onion, 2 tbs chopped cilantro, 2 tbs finely diced dill pickles, and 1 tbs chopped capers. Stir in 1 tbs fresh lime juice, 0.5 tsp ají amarillo paste, 0.5 tsp honey (or sugar), 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust acidity, heat, or salt to preference.

Rest

Cover and refrigerate at least 15 minutes to meld flavors. If the sauce thickens too much, thin with 1–2 tsp water or more lime juice as needed.

To assemble and serve

Arrange warm fried fish and fried yuca on a serving platter. Place the Peruvian tartar sauce in a small bowl alongside. Serve with lime wedges for squeezing over the fish. Recommended accompaniments: simple salad or pickled red onions.