Peruvian fried fish

Ingredients

• 1 kgfresh fish (hake, sole or corvina), cut into medium-sized pieces
• 250 g (2 cups)plain flour
• 60 g (½ cup)cornflour
• 2 teaspoonsground garlic
• 1 teaspooncumin
• 1 teaspoonblack pepper
• 1 teaspoon, plus an extra pinchsalt
• 1 teaspoonground ají panca
• 2eggs
• 240 ml (1 cup)cold lager
• as neededvegetable oil, for frying
• 500 gboiled yuca
• to tastesalsa criolla (red onion, lime, yellow chilli, salt and coriander)
• to tastelemon slices
• to tastelettuce and tomato salad

Instructions

1. 1

   Season the fish

   Put the fish pieces in a large bowl. Add the ground garlic, salt, pepper, cumin and ají panca, mix well and leave to rest for 10 minutes.

2. 2

   Mix the coating

   In one bowl, combine the flour, cornflour and an extra pinch of salt. In a separate bowl, beat the eggs with the beer until blended.

3. 3

   Coat the fish

   Dip each piece of fish first in the flour mixture, then in the egg and beer mixture, and once more in the flour mixture to build a crisp coating.

4. 4

   Fry until crisp

   Heat plenty of oil in a deep frying pan to about 180°C. Fry the fish in batches so the pieces do not stick together, until golden and crisp, then drain on kitchen paper.

5. 5

   Prepare the sides

   Fry the boiled yuca until golden and crisp. Make the salsa criolla by mixing the onion, yellow chilli, chopped coriander, lime juice and salt to taste.

6. 6

   Assemble the platter

   Arrange the lettuce and tomato on a serving dish, add the fried fish, and garnish with the fried yuca and lemon slices. Serve with plenty of salsa criolla.

What is Peruvian fried fish?

This Peruvian-style seafood platter centres on seasoned fish fried in a crisp coating, served with yuca, salad and salsa criolla. Fried fish is enjoyed in many coastal food traditions in Peru, where seafood is a natural choice for the table.

The method layers flour, an egg-and-beer mixture and flour again, giving the fish a textured exterior. The sharp, fresh salsa and citrus balance the rich fried elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The fish and eggs contribute protein, while the flour, cornflour and yuca provide most of the carbohydrates. Frying oil adds fat; serve a generous share of lettuce and tomato alongside the fish and yuca to balance the plate with fresh vegetables.

Choose fish that holds together

White fish: Hake, sole and corvina are the suggested choices. Cut the fish into medium-sized pieces so they are manageable to coat and fry.

Seasoning: Garlic, cumin, black pepper and ají panca flavour the fish before it is battered. Rest it for the full 10 minutes so the seasoning has time to settle onto the surface.

Build a crisp coating

Dry mix: Flour and cornflour form the coating’s outer layers. Shake off excess flour as you move between bowls so the layers stay neat rather than clumping.

Beer batter: Beat the eggs and cold lager together until blended. Keeping the beer cold is part of the recipe’s method; work through the coating steps in order for an even finish.

Fry in manageable batches

Oil temperature: Heat the oil to about 180°C before adding the fish. If the pan is crowded, the pieces can stick together, so fry them in batches as directed.

Doneness cue: Look for a golden, crisp coating, then lift the pieces out and drain them on kitchen paper. Keep the finished fish separate from the wet salad and salsa until serving.

Give the sides their own texture

Yuca: The yuca is boiled before it is fried, and the second cooking gives it a golden, crisp exterior. Fry it until it reaches that texture, rather than putting it into the pan raw.

Salsa criolla: Red onion, yellow chilli, coriander, lime and salt bring freshness and acidity to the plate. Mix it while the fish and yuca cook, then serve it alongside rather than over the crisp coating.

Serve it while crisp

Arrange lettuce and tomato as a bed for the fish, with the yuca and lemon slices around it. Bring the salsa criolla to the table in a generous serving so diners can add it as they like.

This platter is substantial on its own; a simple extra salad or more fresh vegetables can add contrast without competing with the fried pieces.

Recipe notes & tips

• Pat the fish dry before seasoning so the coating has a less wet surface to cling to.
• Keep the beer cold and have both coating bowls ready before you start dipping the fish.
• Coat each piece fully in the first flour layer before dipping it in the egg and beer.
• Fry the fish in batches rather than crowding the pan.
• Drain the fried fish and yuca on kitchen paper before arranging the platter.
• Keep the salsa criolla on the side until serving to help the coating stay crisp.

Variations

• Change the fish: Use another firm white fish in place of hake, sole or corvina.
• Adjust the chilli: Add more or less yellow chilli to the salsa criolla to suit your preference.
• Add lime: Serve lime wedges alongside the lemon slices for another citrus option.
• Serve with extra salad: Increase the lettuce and tomato for a fresher, lighter-feeling platter.
• Make smaller pieces: Cut the fish into smaller portions, keeping an eye on them as they fry.

Common mistakes to avoid

• Crowding the pan: The fish pieces can stick together; fry in batches as directed.
• Skipping the first flour layer: The coating may not cling evenly; dip each piece in flour before the egg and beer mixture.
• Using warm beer: The recipe calls for cold lager; chill it before mixing with the eggs.
• Pouring salsa over the fish: The coating can lose its crispness; serve the salsa alongside.
• Frying raw yuca: The recipe specifies boiled yuca; boil it before frying until golden and crisp.

How to store

Store leftover fish, yuca and salsa separately in airtight containers in the fridge and eat within 1–2 days. Reheat the fish and yuca in an oven until hot to help restore some crispness; add the salad and salsa fresh.

Frequently asked questions