🐟 Chicharrón de pescado
Chicharrón de pescado is bite-sized pieces of white fish marinated with garlic and lime, dredged in flour and deep-fried until crisp and golden. The coating crackles while the fish inside stays moist and flaky. It is served piled on a plate with lime wedges, often with a sharp red onion salad, as a snack or a seafood lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g firm white fish fillet, cut into 3 cm pieces
- 3 garlic cloves, crushed
- Juice of 2 limes, plus wedges to serve
- 100 g plain flour
- Oil for frying
- Salt and black pepper
- 1 red onion, thinly sliced (optional salad)
Method
- Season the fish with garlic, juice of 1 lime, salt and pepper; leave 10 minutes.
- Heat oil to 180 °C.
- Dredge the fish in flour and shake off the excess.
- Fry in batches for 3–4 minutes until golden and crisp; drain on paper.
- Serve hot with lime wedges and red onion dressed with the remaining lime juice.
How to make it lighter
- Air-fry or oven-bake the floured fish at 220 °C instead of deep-frying.
- Keep the flour coating thin; thick coatings soak up more oil.
- Fill up on the onion salad and lime rather than extra fried sides.
History
Fried fish chicharrón is a staple of cevicherías along Peru's Pacific coast, where it is ordered alongside ceviche. Similar dishes are found across Latin America; reliable details on when the Peruvian version first appeared are scarce.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →