Peruvian fish chicharrón is one of the country’s most popular seafood dishes. It consists of seasoned white fish pieces that are lightly coated in flour and fried until crisp and golden outside while remaining tender and juicy inside.
It is widely enjoyed at cevicherías, coastal markets, and family gatherings throughout Peru. Traditionally, it is served with fried or boiled cassava, fresh salsa criolla, and lime wedges, either as a shared appetizer or a satisfying main dish.
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Peruvian Fried Fish Chicharrón
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 1 kg firm white fish fillets, skinless and boneless, cut into 4 cm cubes
- 30 ml fresh lime juice (2 tablespoons)
- 20 g minced garlic (5 cloves)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 3 g ground cumin (1 teaspoon)
- 180 g all-purpose flour (1½ cups)
- 30 g potato starch or cornstarch (¼ cup)
- 1 liter vegetable oil for frying
- 700 g peeled cassava root (1 large cassava)
- 300 g red onion, thinly sliced (2 medium onions)
- 150 g tomato, cut into strips (1 large tomato)
- 25 g ají limo or yellow chili pepper, seeded and finely chopped (2 tablespoons)
- 45 ml fresh lime juice (3 tablespoons)
- 15 ml vegetable oil (1 tablespoon)
- 5 g salt (1 teaspoon)
- 15 g chopped fresh cilantro (¼ cup)
- 100 g lettuce leaves (1 small head)
Preparation
- Season the fish, place the fish cubes in a bowl and add 30 ml of lime juice, garlic, 10 g of salt, black pepper, and cumin. Toss gently so the fish stays intact, then let it rest for 10 minutes.
- Cook the cassava, cut the cassava into large pieces and boil it in water until tender, about 20 to 25 minutes. Remove the tough center fiber, cut the cassava into thick batons, and let it dry for a few minutes on paper towels.
- Make the salsa criolla, combine the red onion, tomato, chili pepper, 45 ml of lime juice, 15 ml of oil, 5 g of salt, and cilantro. Let it sit for 10 minutes so the flavors blend.
- Coat the fish, mix the flour and potato starch in a wide bowl. Coat the fish cubes in the mixture and gently shake off any excess. The coating should be light and even.
- Fry the fish and cassava, heat the oil over medium-high heat. Fry the cassava for 4 to 5 minutes until golden and crisp, then set it aside. Fry the fish in small batches for 3 to 4 minutes, until golden, crisp, and fully cooked. Drain on paper towels.
- Serve Peruvian-style, arrange lettuce leaves on a platter, place the fried fish on top, and serve with fried cassava and salsa criolla. Bring it to the table immediately with lime wedges.
Chef’s Tips
- Choose a firm white fish such as corvina, grouper, mahi-mahi, or cod so the pieces hold their shape while frying.
- Do not leave the fish in lime juice for too long, because it can begin to cure and lose moisture.
- Fry in small batches so the oil stays hot and the fish does not become greasy.
- Potato starch creates a lighter, crispier coating.
- Serve the fish immediately after frying for the best texture.
Traditional Variations
In Peru, chicharrón can also be made with squid, octopus, shrimp, or mixed seafood. At many cevicherías, it is served as part of a seafood combination platter alongside ceviche, seafood rice, or leche de tigre.
How to Serve
Serve fish chicharrón hot and freshly fried with golden cassava, salsa criolla, and fresh lime. It is also commonly served with toasted cancha corn, fried sweet potato, or a portion of white rice when offered as a main dish.
Recommended Accompaniments
- Fried cassava.
- Salsa criolla.
- Toasted cancha corn.
- Fried sweet potato.
- Chilled chicha morada.
A Little History
Fish chicharrón reflects the importance of seafood in Peruvian cuisine. Although it shares its name with pork chicharrón, this version uses a quick frying technique that keeps the fish moist inside while creating a crisp outer layer.
At Peruvian cevicherías, it is often served as a shareable appetizer or as part of a mixed seafood plate, balanced by fresh lime and the sharp flavor of salsa criolla.
Frequently Asked Questions
Choose a firm white fish with few bones, such as corvina, grouper, mahi-mahi, cod, or hake. The fish should be fresh and cut into evenly sized pieces so it fries at the same rate. Avoid very delicate fish, since it can break apart while seasoning, coating, or moving it in hot oil.
Potato starch creates a drier and crispier surface during frying. When mixed with flour, it gives the fish a light coating instead of a thick batter. It also helps absorb surface moisture, which improves browning and helps the fried fish stay crisp for longer after it comes out of the oil.
You can make it in an air fryer, although the texture will not be exactly the same as traditional deep-fried chicharrón. Lightly spray the coated fish with oil and cook it at 200 °C or 400 °F for 10 to 12 minutes, turning it halfway through. For the most traditional result, fry it in hot oil.
Make sure the oil is hot before frying, ideally around 175 °C or 350 °F. Fry only a few pieces at a time so the temperature does not drop. Drain the cooked fish on paper towels immediately, and use a light flour-and-starch coating rather than a thick batter to limit oil absorption.
