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Ecuadorian fish crackling recipe

Ecuadorian fish chicharrón recipe

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Most likely, when you hear the word chicharrón, the first thing you think of is pork. But it turns out that in countries like Peru, Ecuador and Mexico, this is also called a way of making breaded fish. The variation consists of using a mixture of wheat, corn, chuño or potato starch flours. The result? A tasty crispy fish. Do you dare to prepare a Ecuadorian fish chicharrón?

And if you like Latin American food, in Easyrecipe.top we recommend that you try a Peruvian ceviche or this blunt mexican pozole. Both are delicious dishes with a lot of personality.

Learn to cook with us a Fish cracklings yummy. You will see that there will not be a crumb left on the plate!

Ingredients:

  • 500 gr. white fish fillets
  • 110 gr. wheat flour
  • 110 gr. chuño or cornstarch
  • 1 tablespoon of Garlic powdered
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon of cumin
  • 1 teaspoon dressing powder
  • 1 teaspoon cinnamon (optional)
  • 1 ginger root
  • 700 ml of vegetable oil for frying
  • 1 cup of water

Preparation of the Ecuadorian fish pork rind

  1. To prepare this delicious fish rind, the first thing you have to do is remove the skin from the ginger root and grate it. Place it in a small bowl and add 1/4 cup of water. Soak for a few minutes.
  2. Then cut the fish into medium and long pieces. If you see some thorns, take advantage and carefully remove them using a tweezers. Booking.
  3. Mix 3/4 cup of water and 5 tablespoons of chuño or cornstarch in a bowl. Add 1/2 teaspoon of cumin, dressing, salt, garlic, pepper and cinnamon. Also add two tablespoons of the ginger juice that you prepared. Mix and incorporate the fish. Marina for 30 minutes.
  4. Meanwhile, mix the remaining chuño or cornstarch with the wheat flour in a large plate. To give it more flavor add the leftover dressings and a pinch of salt.
  5. After the marinating time, pass the fish through the flour mixture and reserve in a separate plate. Pour the oil into a saucepan and when it is hot, fry the fish until it is golden brown and crisp.
  6. Place absorbent kitchen paper on a plate and drain the excess oil from the fish when you remove it. When you have fried everything, you can try your Ecuadorian fish pork rind. Enjoy it!

Advice:

  • Although you can serve it alone, there is no doubt that the best accompaniment to this dish is a tasty homemade fried yucca. And if you want to make it even more delicious, we recommend prepare a tartar sauce that combines very well with fish, delicious!

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CHICHARRÓN DE PESCADO EXTRA CROCANTE// Fish rinds

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