Quick Weeknights · Peruvian
Chicharrón de Pescado
I fry these strips of white fish until they are golden and crisp. The acidity of the lime-marinated tomato and onion relish cuts through the crunch perfectly.
Why This Works
The double-dredging technique creates a sturdy shell that protects the tender fish from drying out in the hot oil.
The Upgrade
Add a splash of rocoto hot sauce to the onion relish for a spicy kick.
Chef's Secret
Michelin TechniqueAlways add a pinch of salt to your flour for the coating, or the breading will taste bland.
Ingredients
Total time including resting: 35 min
Directions
Season fish strips with salt and pepper.
Dredge fish in flour, dip into beaten egg, then dust again in flour for a hearty, durable coating.
5 minHeat oil to 350°F.
5 minFry in batches until golden-brown and floating (4 mins per batch).
8 minWhisk lime juice, cilantro, onion, and tomato together to create a fresh, acidic side salad.
3 minServe the hot, crunchy fish immediately alongside the cold, vibrant relish.
Wine Pairing
Grüner Veltliner
White Wine
The BottleDomäne Wachau Federspiel Terrassen
The signature white-pepper note and biting acidity of this wine are tailor-made for fried fish. It harmonizes with the sharp lime-tomato relish while keeping the palate clean and eager for the next bite.
Nutrition per Serving
380
calories
30g
protein
25g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Boiled Potatoes with Parsley
Simple salted potatoes offer a soft, neutral base that lets the crispy, spiced fish take center stage.
Ingredients
Directions
Place potatoes in a large pot and cover with cold water by 2 inches; add 2 tbsp of kosher salt.
Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until fork-tender.
Drain the potatoes thoroughly and return them to the warm pot for 30 seconds to evaporate excess moisture.
Toss the potatoes immediately with the butter until evenly coated.
Fold in the fresh parsley and adjust seasoning with flaky sea salt.
Serve warm alongside the Chicharrón de Pescado.
Side Dish
Sweet Chili Sauce
A quick dip of honey and chili flakes pairs beautifully with the acidity of the tomato relish and the crunch of the fish.
Ingredients
Directions
Combine honey, rice vinegar, chili flakes, grated garlic, and salt in a small stainless steel saucepan.
Place over low heat and whisk gently until the honey liquefies and the ingredients are fully emulsified.
Simmer for exactly 3 minutes to infuse the aromatics without caramelizing the sugars.
Remove from heat and strain through a fine-mesh chinois if a perfectly smooth texture is desired.
Allow the sauce to temper at room temperature for 5 minutes before serving.
Serve immediately in a warmed ramekin alongside the crisp chicharrón.
Member Reviews
How did it turn out?
Rate this recipe
Genuinely can't believe how easy this was for how good it tasted.