Ingredients
- 600 g fish fillet, in bites
- 150 g flour
- 50 g chuño or cornstarch
- 2 garlic cloves
- Juice of 2 limes
- 1 red onion, sliced
- 1 ají limo chili
- Cilantro, salt and pepper
- Oil for frying
Step-by-step
Using a different robot? Switch it here:
- Blend the garlic 5 sec/speed 7 and mix it with lime, salt and pepper.
- Marinate the fish in this mixture a few minutes.
- Coat the pieces in the flour mixed with chuño.
- Fry in hot oil until golden and drain on paper.
- Prepare the salsa criolla with onion, chili, cilantro, lime and salt.
- Serve the chicharrón topped with the salsa criolla.
Tips
- Pat the fish dry well before coating so it turns out crispy.
- Serve with fried cassava or sweet potato.
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