• Home
  • About Us
    • On The News
  • Subscribe
  • Galleries
  • Contact Us
  • Fantastic Smiles
  • PA Covid
  • Newsletter

  • Vacuna covid
  • Language switcher

Search Menu

Search

  • Health
  • Finance
  • Cooking
  • Culture
  • Home
  • Subscribe
  • Gallery
  • Calendar
  • Contact Us

Cooking

Crunchy Peruvian Fish

Posted On June 7, 2017 palo-admin 0

ShareTweet
English: Crunchy Peruvian Fish In restaurants that serve ceviche all around Peru, you will find this easy, delicious fried fish recipe, which gets its name, Chicharrón de Pescado, for resembling little pieces of fried pork skin. Here, white fish is marinated in a flavorful blend of lemon, garlic and Peruvian yellow hot pepper paste. Then, the fish is coated in flour and dipped in eggs before being fried to crunchy perfection. Enjoy with a squeeze of lime and a fresh salad.Ingredients

  • 6 boneless, skinless tilapia filets, about 1 lb.
  • 1 tbsp.GOYA® Lemon Juice
  • 1 tbsp.GOYA® Minced Garlic
  • 2 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper, divided
  • 1 tsp.GOYA® Yellow Hot Pepper Paste – Aji Amarillo
  • GOYA® Corn Oil, Canola Oil or Vegetable Oil, for frying
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 eggs
  • 1 lime, cut into wedges

DirectionsStep1Cut tilapia filets into 1½” pieces; transfer to non-aluminum container. Add lemon juice, garlic, 1 tsp. Adobo and hot pepper paste. Using hands, rub marinade into fish to evenly coat. Cover container with plastic wrap; transfer to refrigerator. Chill 15-30 minutes.Step2In medium bowl, add flour, cornstarch and 1 tsp. Adobo; whisk to combine. In separate medium bowl, add eggs and 1 tbsp. water; using fork, lightly beat eggs. Dredge fish in flour mixture, tapping off excess. Then, coat fish in egg mixture, allowing excess egg to drip into bowl.Step3Heat 1” oil in large, deep skillet over medium high heat, until oil is hot but not smoking (about 375°F). Add fish to skillet, taking care not to crowd pan. Fry fish, turning occasionally with slotted metal spoon, until crispy, dark golden brown and cooked through, 3-4minutes. Using same spoon, transfer fish to paper towel-lined tray to drain. Repeat with remaining fish.Serve immediately with lime wedges.

FultonBank
Vacuna Coronavirus

Editor Picks

Lana From the Travel Blog, Lana’s Pocket
May 4, 2022 0
Vacation Like its 1899!
May 4, 2022 0
The Value of Traveling Within the United States
May 4, 2022 0
7 Ways to Travel the World More
May 4, 2022 0
Staycation or Date Night Ideas
May 4, 2022 0
Living My Best Life on My Own Terms
March 31, 2022 0
  • Rog
  • Vacuna covid
  • Newsletter




  • Newsletter

  • Pages

    • Galleries
      • Berks County Latino Chamber Gala 2018
      • Palo Magazine Holiday Party 2018
      • Taste of Berks 2019
      • Mi Casa Su Casa Grand Re-Opening
      • Berks Latino Chamber of Commerce Celebrate Women 2019
      • Video Gallery
    • Subscribe
    • About Us
      • On The News
    • Contact Us
    • 100th Cover Magazine Contest
    • Job Opportunities
    • Covid Updates

  • Subscribe
  • Newsletter
  • On The News
  • Contact Us
© Copyright El Palo Magazine. The publisher, contributors, editors and related parties are not responsible in any way for the actions or results taken any person, organization or any party on basis of reading information, stories or contributions in this publication, website or related product. El Palo Magazine LLC, reserves all rights. You are not allowed to use or duplicate any content or design of this magazine. The opinion expressed in each article is the opinion of its author and does not necessarily reflect the opinion of El Palo Magazine LLC. Therefore, El Palo Magazine LLC. Carries no responsibility for the opinion expressed thereon.

Share

Share stories you like to your friends