Pan con Pejerrey (Breaded smelt sandwich)
Recipe type: Appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound smelts, cleaned and boned
  • Salt and pepper
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 6 rolls (French bread, ciabatta, etc.)
  • ½ cup mayonnaise
  • 2 tablespoons aji amarillo paste
  • 6 lettuce leaves
  • Salsa criolla
  1. Wash and dry the fish and season with salt and pepper.
  2. Have two bowls ready: one with the lightly beaten eggs, and the other one with the flour, seasoned with a pinch of salt and pepper.
  3. Heat the oil in a skillet over medium heat.
  4. Dip each fish in the beaten egg, and then in the seasoned flour, shaking the excess.
  5. Put the fish in the hot oil and fry on both sides, about 2 minutes per side. Do not overcook. Transfer to a plate covered with paper towels to drain the excess oil.
  6. Slice the bread in half, and spread one side with a mixture of mayonnaise and aji amarillo paste.
  7. Add a lettuce leaf, place three or four fried smelts over the lettuce, and top with salsa criolla.
  8. Serve immediately.
Recipe by PERU DELIGHTS at