← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 600 g firm white fish (hake, cod or mahi-mahi), cut into 3 cm chunks
• 1 Lime, juiced, plus wedges to serve
• 2 cloves Garlic, crushed
• 1 tsp Ginger, finely grated
• 2 Eggs, beaten
• 150 g plain flour
• 50 g Cornflour (cornstarch)
• vegetable oil, for frying
• 1 Red onion, very thinly sliced
• 1 ají limo or green chilli, finely chopped
• 2 Lime, juiced
• 1 handful Coriander (cilantro), chopped
• Salt
• Black pepper

Method

1. Toss the fish with the lime juice, garlic, ginger, salt and pepper and leave for 10 min. Meanwhile, rinse the onion in cold water, drain and mix with the chilli, lime juice, coriander and a pinch of salt.
2. Heat 5 cm of oil in a deep pan to 180°C (350°F). Mix the flour and cornflour on a plate.
3. Drain the fish, dip each piece in the egg, then roll it in the flour mix, shaking off the excess.
4. Fry in small batches for 3–4 min, until crisp and golden and the fish flakes inside. Drain on paper and sprinkle with salt.
5. Serve hot with the salsa criolla, lime wedges and, if you like, fried cassava and a little ají amarillo mayo.

Tips

• Keep the oil hot between batches; cooler oil makes greasy, soft coating.
• Contains fish, egg and wheat.
• If using ají limo, wear gloves to chop it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights