Chicharrón de Pescado Peruano

Chicharrón de Pescado Peruano

Appetizers
Servings:
2 4 6 8

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

Ingredients
  • 400 g White Fish
  • 80 g Plain Flour
  • 60 g Cornflour Cargill
  • 300 ml Sunflower Oil
  • 1.2 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
Instructions
  1. Cut the fish into bite-sized pieces.
  2. Season with salt and pepper.
  3. Coat lightly with flour and cornflour.
  4. Fry until crisp and golden.
  5. Mix mayonnaise, lemon juice, coriander and aji molido for the dipping sauce.
  6. Serve immediately.
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