Fish Chicharrón Recipe

The fish chicharrón is a recipe from Peruvian cuisine that is very easy and quick to prepare. This dish is made with fish fillet covered in cornmeal, which gives it a crunchy texture reminiscent of the typical pork rind. For this recipe it is advisable to use sole, hake or some other type of fish that is firm to prevent it from falling apart when cooking. Keep reading to discover the step by step of how to prepare fish chicharrón,

Ingredients to make Fish Chicharrón:

 500 grams of Sole

 250 grams of Corn flour

 ½ teaspoon of Pepper

 ½ teaspoon of Salt

 ½ teaspoon rosemary

 ½ teaspoon garlic salt

 Vegetable oil

How to make Fish Chicharrón:

You will see that preparing this recipe is very easy since it is basically about "breading" the fish, but the flavor and texture obtained are totally different from anything you have tried. The first thing we will do to prepare the fish pork rinds is to cut the sole fillets into cubes about the size of a bite.

Tip: Dry the fish slightly to remove excess water, especially if it is frozen fish.

Place the flour in a bowl and mix together with the pepper, salt, rosemary, and garlic powder.

Add the fish and cover well with the flour.

Fry the pieces of fish in a pan with enough oil already hot. Fry the fish rinds until they appear golden brown and feel firm.

Drain excess oil from pork rinds before serving. You can use absorbent paper for this.

Serve the fish pork rind as a starter or snack accompanied by mayonnaise, lemon and hot sauce, don't forget to eat it while it's hot. We hope you enjoy this Peruvian recipe and if you have any questions, opinions or think we could improve it, please write us your comments.

If you liked the recipe for Fish Chicharrón, we suggest you enter our Sole Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Chicken stir fry recipe/ Majarisco norteño recipe/ Oat bread recipe/ Olluquito recipe/ Peruvian lemon pie recipe.