The chicharrón de pescado is a Peruvian recipe that is very easy and quick to prepare. This dish is made with fish fillet coated in cornmeal, which gives it a crunchy texture reminiscent of the typical pork rinds. For this recipe it is recommended to use sole, make 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 pork rind.
Ingredients to make Chicharrón de pescado:
- 500 grams of Sole
- 250 grams of corn flour
- ½ teaspoon of Pepper
- ½ teaspoon of Salt
- ½ teaspoon of rosemary
- ½ teaspoon of garlic salt
- vegetable oil
How to make Chicharrón de pescado:
- You will see that preparing this recipe is very easy because it basically involves “breading” the fish, but the flavor and texture obtained are totally different from anything you’ve tried. The first thing we will do to prepare the chicharrón de pescado is to cut the sole fillets into cubes about the size of a bite.
- Trick: 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 fish pieces in a pan with enough already hot oil. Fry the chicharrón de pescado until it has a golden appearance and feels firm.
- Drain excess oil from pork rinds before serving. You can use absorbent paper for it.
- Serve the chicharrón de pescado as a starter or snack accompanied by mayonnaise, lemon and hot sauce; do not forget to eat it while it is hot.
