Pescado a la Chorrillana
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Low Effort · High Impact

Quick Weeknights · Peruvian

Pescado a la Chorrillana

We top these crispy fried fish fillets with a fresh salsa of onions, tomatoes, and cilantro for a bright finish.

20 min active
30 min total
4 servings
9 ingredients
beginner

Why This Works

The contrast between the crispy, lightly seasoned fish and the fresh, zesty salsa creates a delightful texture and flavor combination, showcasing the freshness of the ingredients.

The Upgrade

Add a few tablespoons of cooked and chilled Peruvian corn kernels (choclo) to the salsa for a pop of sweetness and texture.

Chef's Secret

Michelin Technique

Ensure the oil is at the correct temperature before frying. Too cool, and the fish will be greasy; too hot, and the coating will burn before the fish is cooked.

Ingredients

Servings:

Total time including resting: 30 min

Directions

1

Pat the fish fillets completely dry with paper towels. This helps the flour coating adhere and promotes crispiness.

2

Season the flour generously with salt and pepper. Dredge each fish fillet in the seasoned flour, shaking off any excess.

2 min
3

Heat the vegetable oil in a deep, heavy-bottomed pan or Dutch oven to 350°F. Carefully lower the fish fillets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-6 minutes per side, until golden brown and cooked through.

10 min
4

Using a slotted spoon or tongs, remove the fried fish fillets and place them on a wire rack set over a baking sheet to drain excess oil. This keeps the crust crispy.

2 min
5

While the fish fries, prepare the salsa: In a medium bowl, combine the thinly sliced red onion, diced tomatoes, lime juice, minced aji limo (if using), and chopped cilantro. Season with a pinch of salt.

5 min
6

Let the salsa sit for at least 5 minutes to allow the flavors to meld. The lime juice will slightly soften the onions.

5 min
7

Taste the salsa and adjust seasoning with salt and lime juice as needed.

1 min
8

Place a crispy fried fish fillet on each plate. Spoon a generous amount of the chorrillana salsa over the top of each fillet. Serve immediately.

1 min

Wine Pairing

🍷

Albariño

White Wine

The BottleDo Ferreiro Albariño

Crisp acidity and saline notes make this the ideal pairing for fried white fish. It mirrors the fresh tomato and onion salsa, creating a refreshing, cohesive bite.

Nutrition per Serving

510

calories

42g

protein

25g

carbs

25g

fat

Make It a Complete Meal

Sides the kitchen recommends alongside this dish.

Side Dish

Steamed Cassava or Yuca

Steam yuca pieces and drizzle with olive oil to provide a hearty, starchy foundation for the saucy fish.

25 min
4 servings

Ingredients

Directions

1

Bring a large pot of salted water to a boil.

2

Add yuca and boil for 15 to 20 minutes until fork-tender but not falling apart.

3

Drain thoroughly and remove the central woody fiber.

4

Transfer to a serving platter.

5

Drizzle immediately with olive oil and sprinkle with sea salt.

Side Dish

Cilantro Lime Quinoa

Toss cooked quinoa with fresh cilantro and lime for a light, protein-packed grain that complements the tropical fish flavors.

20 min
4 servings

Ingredients

Directions

1

Combine quinoa and broth in a saucepan, bring to a boil, then cover and simmer for 15 minutes.

2

Remove from heat and let sit covered for 5 minutes.

3

Fluff the quinoa gently with a fork.

4

Fold in the cilantro, lime juice, and lime zest.

5

Serve warm.

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