Peruvian Fish Cracklings
Callao — Mother recipe · en it
A crunchy and delicious appetizer made by frying fish pieces until they become crispy cracklings.
⏱️ 30 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of swordfish cut into pieces
- 2 tablespoons of salt
- 2 tablespoons of black pepper
- 1 tablespoon of olive oil
- Water for soaking
- 1 tablespoon of cooking salt
- 1 tablespoon of red pepper powder
- 1 tablespoon of sea salt
Method
- Cut the swordfish into pieces about 5x5 cm.
- In a bowl, mix the salt, black pepper, and red pepper powder.
- Soak the fish pieces in water for 30 minutes.
- Drain the fish pieces and coat them in the salt and pepper mixture.
- Fry the fish pieces in a pan with olive oil over medium-high heat until golden and crispy.
- Drain the fish pieces and let them cool down.
- Pan-fry the fish pieces in olive oil for 2-3 minutes to get them even crisper.
- Serve cold or hot as an appetizer.
The story
Fish Cracklings, or Cicharones de Pescado, are a traditional dish from Callao, a port city in Peru. This crunchy appetizer has become popular for its simplicity and delightful crispiness.
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