Chicharrón de Pescado Peruano

Name: Chicharrón de Pescado Peruano
Yield: 4 portions
Cuisine: Argentine
Ingredients: 400 g White Fish; 80 g Plain Flour; 60 g Cornflour Cargill; 300 ml Sunflower Oil; 1.2000000000000002 Units Lemon; 60 g Sainsbury's Mayonnaise; 6 g Fresh Coriander; 1 g Aji Molido; 3 g Sainsbury's Cooking Salt; 1 g Black Pepper

Appetizers

Servings:

2 4 6 8

Crispy fried fish served with a tangy dipping sauce — crunchy, bright and full of flavour.

Ingredients

200.00 g White Fish
40.00 g Plain Flour
30.00 g Cornflour Cargill
150.00 ml Sunflower Oil
0.60 Units Lemon
30.00 g Sainsbury's Mayonnaise
3.00 g Fresh Coriander
0.50 g Aji Molido
1.50 g Sainsbury's Cooking Salt
0.50 g Black Pepper

Instructions

Cut the fish into bite-sized pieces.
Season with salt and pepper.
Coat lightly with flour and cornflour.
Fry until crisp and golden.
Mix mayonnaise, lemon juice, coriander and aji molido for the dipping sauce.
Serve immediately.

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