Chicharron De Pescado Con Yuca Sarsa Criolla Recipe
Fried fish chunks served fried cassava with onion salad
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Ingredients
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For Sarsa Criolla
Method
Cooking Instructions
- 1
Prepare the Yuca
Peel the yuca and cut it into chunks. Boil in salted water for about 20-25 minutes or until tender. Drain and set aside.
- 2
- 3
Coat the Fish
Dredge the marinated fish fillets in all-purpose flour, ensuring they are well-coated.
- 4
Fry the Fish
In a deep skillet, heat vegetable oil over medium-high heat. Fry the coated fish pieces in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Prepare the Sarsa Criolla
In a bowl, mix together the sliced onion, diced tomato, chopped cilantro, lime juice, and salt. Let sit for a few minutes to allow the flavors to meld.
- 6
Serve
Serve the fried fish hot with boiled yuca and top with the sarsa criolla.
