Chicharron de Pescado (Peruvian Fried Fish Chunks)
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Ingredients
- 600 g cod loin
- 2 lime, juiced
- 2 garlic cloves
- 100 g cornflour
- 1 sweet potato, peeled and sliced
- 1 red onion, finely sliced
- 2 tbsp fresh coriander, chopped
- 500 ml vegetable oil for frying
Method
- 1
Cut the cod into large chunks and toss with half the lime juice and the garlic. Leave for 10 minutes.
- 2
Boil the sweet potato slices for 12-15 minutes until tender.
- 3
Pat the fish dry and toss in the cornflour until lightly coated.
- 4
Heat the vegetable oil in a deep pan to 180C and fry the fish in batches for 3-4 minutes, until golden and cooked through.
- 5
Mix the red onion with the remaining lime juice and the coriander.
- 6
Serve the fish with the sweet potato and the onion salsa scattered over.
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