Peruvian chicharrón de pota is one of the most popular seafood appetizers found in cevicherías. It is made with cleaned giant squid, cut into strips or rings, seasoned, coated in egg and a flour-starch mixture, then quickly fried until crisp on the outside and tender inside.
It is best served immediately with fried cassava, salsa criolla, lime, and a creamy dipping sauce. Pota, also known as giant squid, is widely used in Peruvian seafood cooking in dishes such as ceviches, rice dishes, and fried seafood.
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Peruvian Fried Squid
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 1 kg cleaned giant squid, skin removed and cut into 2 cm strips (2 lb)
- 10 g salt (1 ½ teaspoons), divided
- 4 g ground black pepper (1 ½ teaspoons)
- 5 g ground cumin (1 ½ teaspoons)
- 20 g garlic paste (1 ½ tablespoons)
- 30 g yellow mustard (2 tablespoons)
- 3 large eggs
- 180 g all-purpose flour (1 ½ cups)
- 100 g potato starch or cornstarch (¾ cup)
- 1 liter vegetable oil for frying (4 cups)
For the salsa criolla
- 200 g red onion, thinly sliced (2 medium onions)
- 30 g ají limo or ají amarillo, cut into thin strips (1 medium pepper)
- 60 ml fresh lime juice (4 tablespoons)
- 15 ml vegetable oil (1 tablespoon)
- 3 g salt (½ teaspoon)
- 10 g fresh cilantro, chopped (2 tablespoons)
For serving
- 600 g cassava, peeled and cut into pieces (4 cups)
- 15 ml vegetable oil (1 tablespoon)
- 120 g tartar sauce or rocoto pepper cream (½ cup)
- 2 limes, cut into wedges
Preparation
- Clean and dry the squid, rinse the squid under cold water, drain it thoroughly, and dry it with paper towels. Remove any remaining membrane or moisture, since dry squid fries more evenly and develops a crispier coating.
- Season the squid, place the squid strips in a bowl and mix them with 6 g of salt, black pepper, cumin, garlic paste, and mustard. Add the eggs and stir until every piece is well coated. Let it rest in the refrigerator for 10 minutes.
- Prepare the coating, mix the flour, potato starch, and remaining 4 g of salt in a wide dish. Coat the seasoned squid in this mixture, making sure every piece is evenly covered. Shake off the excess so the crust stays light rather than heavy.
- Fry the cassava, cook the cassava in lightly salted water for 15 to 20 minutes, until tender but not falling apart. Drain it, let it cool for a few minutes, and fry it in hot oil until golden outside. Set it aside on paper towels.
- Fry the squid, heat the oil over medium-high heat until very hot. Fry the squid in small batches for 2 to 3 minutes, until golden and crisp. Do not overcrowd the pan, or the oil temperature will drop and the squid may become greasy.
- Make the salsa criolla and serve, combine the onion, pepper, lime juice, oil, salt, and cilantro. Serve the fried giant squid immediately with fried cassava, salsa criolla, tartar sauce or rocoto cream, and lime wedges.
Chef’s tips
- Dry the squid thoroughly before seasoning it so the coating sticks properly and the oil splatters less.
- Fry the squid only briefly. Overcooking can make it tough and rubbery.
- Combine flour with potato starch for a lighter, crispier coating.
- Keep the fried squid on a wire rack or paper towels, but serve it promptly to preserve the crunch.
- When using frozen squid, thaw it slowly in the refrigerator and remove all excess liquid before seasoning.
Traditional variations
Peruvian cevicherías may serve chicharrón de pota as strips or rings, depending on the available cut. Some versions add chopped cilantro to the seasoning, while others include a small amount of soy sauce. The most recognizable preparation, however, keeps the seasoned squid coated in egg, flour, and potato starch before frying it in plenty of hot oil.
How to serve
Serve fried giant squid on a wide platter as soon as it comes out of the oil, with fried cassava on the side. Spoon the salsa criolla over it or serve it separately so the squid stays crisp.
For a classic cevichería-style presentation, add tartar sauce, rocoto cream or ají mayonnaise, plenty of lime, and a cold glass of chicha morada. Chicharrón de pota can also be part of a seafood trio alongside ceviche and rice with seafood.
Recommended accompaniments
- Fried cassava.
- Salsa criolla.
- Tartar sauce or rocoto pepper cream.
- Toasted cancha corn.
- Cold chicha morada.
Did you know?
Pota is the Pacific giant squid and is available in Peru throughout the year. Besides being valued for its versatility in the kitchen, it is notable for its protein content and low fat level.
In Peruvian cooking, the term chicharrón is not limited to pork. It is also used for fish, squid, seafood, and pota that are seasoned, coated, and fried until crisp.
Frequently Asked Questions
Fry it in very hot oil in small batches for only 2 to 3 minutes. Giant squid needs quick cooking to remain tender inside. When the oil is not hot enough, it absorbs grease; when fried too long, it becomes rubbery. Keep the pieces similar in size so they cook evenly.
Yes. You can use cornstarch, although potato starch creates a particularly light and crisp coating commonly used in Peruvian fried seafood. Use the same amount when substituting. You can also use equal parts flour and cornstarch for a similar texture.
You can use the body, cut into strips or rings, as well as well-cleaned tentacles. The body is often the easiest option because it produces evenly sized pieces. Avoid very thick cuts, since they take longer to fry and may not stay as tender.
You can clean, cut, and season the squid a few hours ahead, as long as you keep it refrigerated. Fry it just before serving, however, because the coating loses its crispness as it rests. Prepare the salsa criolla and cassava ahead of time, but leave the frying for the last moment.
