Aji Fried Recipe

Rinse the aji under cold water and pat dry thoroughly with paper towels. If not already done, remove guts and scales; you may leave the head on or remove it. Make two shallow diagonal slashes on each side of the fish (about 1/2" deep) to ensure even cooking.

Season the inside cavity and both sides of each fish evenly with kosher salt (about 1/2 tbs per fish distributed) and sprinkle with black pepper and garlic powder. Let sit at room temperature for 10 minutes to absorb seasoning.

Prepare dry mixes

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, baking powder, paprika, and cayenne (if using). This mixture helps create a crisp, light crust.

Place the beaten eggs in a second shallow bowl and whisk with cold water until homogeneous.

Spread the breadcrumbs in a third shallow tray large enough to hold a fish.

Dredge each seasoned fish first in the flour mixture, shaking off excess, then dip into the egg wash ensuring it is coated and that egg gets into the slashes and cavity. Finally press the fish into the breadcrumbs so the surface is evenly covered; pat breadcrumbs into the fish for good adhesion. For extra crispness, repeat the egg and breadcrumb step for a double-coat.

Pour oil into a deep skillet or Dutch oven to a depth of roughly 2–3 inches (about 4–6 cm). Heat over medium-high heat until the oil reaches 175–180°C (350–360°F). If you don't have a thermometer, heat until a small cube of bread browns in about 30–35 seconds.

Working in batches (do not crowd), gently lower the breaded aji into the hot oil using tongs. Fry for 3–5 minutes per side depending on fish size, turning once, until golden brown and the flesh flakes easily with a fork. Smaller fish will be closer to 3 minutes per side, larger ones up to 5.

Use a slotted spoon or spider to transfer fried fish to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light sprinkle of salt while still hot.

Keep finished fish warm in a 90–100°C (200–210°F) oven while frying remaining batches so all servings are hot and crisp.

Serve the aji fried hot with lemon or lime wedges for squeezing over the fish.

Whisk together mayonnaise, aji amarillo paste (or hot sauce), soy sauce, lime juice, and salt in a small bowl until smooth. Taste and adjust heat or acidity as desired. Serve chilled alongside the fried aji.