I´m in El Salvador right now, the country where I was born, and where part of my family still lives. My brother and I drove to the seashore yesterday morning because we wanted to see the fishermen coming back from the sea with their boats full of fish and shellfish. It was an amazing experience despite the burning sun over us, and after drinking a revitalizing coconut water on the road, I was ready for lunch.
As happens to most people in this extremely hot weather, I was craving something light and fresh to keep my body cool… and with the fish we had just bought, straight out of the ocean, we decided to make some fish fritters. In Peru we love these fritters, called chicharron de pescado; they are served in every cebichería, and adapted to the personal taste of the customer. You can have them with fish only, with calamari or other kinds of seafood, or even chicken. Salsa criolla is always a side dish, and other sauces as well, like aji amarillo, rocoto, mayonnaise for the kids, or tartare sauce. This is a rustic dish, but depending on the quality of the fish, you may think about this as a real treat. My favorite is any white fleshed fish, but feel free to improvise and choose whichever you like best.
As Catholics know, fish is the perfect food for Lent, so this is a wonderful recipe for you to make during this special season. But wether you’re a believer or not, anyone who likes fish and food that bursts with flavor will enjoy this equally! Fried yuca, potatoes, or plantains are all good complements, and a nice green salad is even better. And remember, the doctor prescribed several servings of fish a week to stay healthy. I love it when the words healthy and delicious can be put together in one meal.
Why don´t you give it a try?
Thank you Roberto Cuadra, for cooking this delicious recipe with me in your restaurant kitchen!
- 1 lb white fish cut in 1 inch cubes
- Juice of ½ lemon
- ½ cup all-purpose flour
- Vegetable oil
- To serve:
- Tartare sauce
- Aji sauce
- Fried plantains
- Season the fish cubes with salt, pepper and lemon juice.
- Add flour to cover every bit of fish. Put in a colander and shake the excess flour.
- Fry in hot oil for a few minutes -about 4-5- strain over a paper towel and serve immediately with tartare sauce, aji sauce, and fried green plantains.