Chicharrón De Pescado / Fish Rinds Recipe
Fish fritters served with yucca, salsa criolla, & tartar sauce.
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Ingredients
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Fish Rinds
Yucca
Salsa Criolla
Tartar Sauce
Method
Fish Rinds
Prepare the Fish
Cut the fish fillets into bite-sized pieces. Pat them dry with paper towels.
Mix Dry Ingredients
In a large bowl, mix the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika until well combined.
Coat the Fish
Dredge each piece of fish in the flour mixture, ensuring they are well coated.
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Fish
Fry the coated fish pieces in batches for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Yucca
Prepare the Yucca
Peel the yucca and cut it into chunks.
Cook the Yucca
Place the yucca in a pot of salted water and bring to a boil. Cook for about 20-25 minutes or until tender. Drain and set aside.
Salsa Criolla
Mix Ingredients
In a bowl, combine the sliced red onion, diced tomato, and chopped cilantro.
Add Seasoning
Drizzle lime juice over the mixture and season with salt to taste. Mix well and let it sit for 10 minutes before serving.
Tartar Sauce
Combine Ingredients
In a small bowl, mix the mayonnaise, dill pickles, capers, and lemon juice until well combined.
Adjust Seasoning
Season with salt to taste and refrigerate until ready to serve.