Crispy Peruvian Style fried fish with Yuca Frita and salsa Criolla

Peruvian Style fried fish with Yuca Frita and salsa Criolla is a popular dish from the coastal regions of Peru. It is a delicious and hearty meal showcasing the country’s unique flavours and ingredients. The dish has three main components: crispy fried fish, yuca frita, and salsa criolla.

The fish used in the dish is typically white, flaky fish such as cod or tilapia. The fish is first seasoned with salt, cumin, and garlic powder and then coated with flour and cornmeal. The coating gives the fish its signature crispy texture and helps to lock in the flavour.

Yuca frita, or fried yuca, is a popular side dish in many Latin American countries. Yuca, is also known as cassava, is a starchy root vegetable similar in texture to a potato. To prepare yuca frita, the root is peeled, cut into thick slices, and fried until golden brown. The result is a crispy and savoury side dish that pairs perfectly with the fried fish.

Finally, salsa criolla is a fresh and tangy condiment that brings a burst of flavor to the dish. It is made with red onions, tomatoes, cilantro, lime juice, and ají amarillo, a Peruvian chili pepper. The best combination of the tangy lime juice and the spicy ají amarillo creates a perfect balance of flavours that complements the crispy fried fish and yuca frita.

Peruvian-Style Fried Fish with Yuca Frita and Salsa Criolla is a delicious and satisfying dish for any occasion. It is an excellent example of the unique flavours and ingredients that make up the diverse cuisine of Peru.

Peruvian Style fried fish with Yuca Frita and salsa Criolla

List of Ingredients Required to Make the Dish and Where to Find Them

To make Peruvian-Style Fried Fish with Yuca Frita and Salsa Criolla, you will need the following ingredients:

• White fish fillets: Cod, tilapia, or any white, flaky fish can be used for this dish.
• Salt: Regular table salt can be used for seasoning the fish.
• Garlic powder: Adds a subtle garlic flavour to the fish.
• Cumin: Ground cumin adds a warm and earthy flavour to the fish.
• Flour: All-purpose flour is used to coat the fish before frying.
• Cornmeal: Adds texture and crunch to the fish coating.
• Yuca: Also known as cassava, yuca is a starchy root vegetable popular in Latin American cuisine.
• Oil: Any neutral-flavoured oil, such as vegetable or canola oil, can be used for frying.
• Red onion: Used to make the salsa criolla, red onion adds a sweet and slightly intense flavour to the condiment.
• Tomatoes: Fresh tomatoes make the salsa criolla and add a bright and acidic flavor.
• Cilantro: Adds a fresh and herbaceous flavour to the salsa criolla.
• Lime juice: Provides a tangy and acidic element to the salsa criolla.
• Ají Amarillo: A Peruvian chili pepper, ají amarillo adds a spicy kick to the salsa criolla.

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Most of these ingredients can be found in any well-stocked grocery store or Latin American market. For example, fresh fish can be found at your local seafood market or in the seafood section of the grocery store. 

Yuca can be found in the produce section of Latin American markets or some well-stocked grocery stores. Ají Amarillo may be harder to find, but it can be substituted with other chili peppers, such as jalapeños or serranos.

When selecting your ingredients, choosing fresh and high-quality produce and seafood is essential for the best results. Make sure the fish fillets are fresh and have no fishy solid odour. The yuca should be firm and free from any soft spots or discolouration. The red onions and tomatoes should be ripe and free from bruising or mold.

If you’re still looking for some ingredients locally, online stores specialise in Latin American ingredients and can deliver them to your door. Some online stores even offer ingredient kits specifically for making Peruvian dishes like this one, which can be a convenient option if you’re new to cooking Peruvian cuisine.

Overall, the ingredients required for Peruvian-Style Fried Fish with Yuca Frita and Salsa Criolla are relatively easy to find and essential for creating this dish’s unique and delicious flavours. With fresh and high-quality ingredients, you’ll be able to create a mouth-watering meal that is sure to impress your friends and family.

Step-by-Step Instructions on How to Prepare the Fish, Yuca, and Salsa

Preparing Peruvian-Style Fried Fish with Yuca Frita and Salsa Criolla is relatively straightforward. Here is a step-by-step guide on how to prepare this delicious dish:

Fish:

• Rinse the fish fillets under cold water and pat them dry with a paper towel.
• Season both sides of the fish fillet with salt, garlic powder, and cumin.
• In a separate bowl, mix the flour and cornmeal.
• Dredge the fish fillets in the flour mixture, ensuring they are evenly coated.
• Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
• Once the oil is hot, add the fish fillets to the skillet and fry for 3-4 minutes on each side or until golden brown and crispy.
• Remove the fish fillets from the skillet and place them on a paper towel-lined plate to remove excess oil.

Yuca:

• Peel the yuca and cut it into thick, uniform pieces.
• Rinse the yuca under cold water and pat dry with a paper towel.
• Heat a large pot of salted water over high heat and add the yuca.
• Boil the yuca for 20-25 minutes or until tender when pierced with a fork.
• Remove the yuca from the pot and let it cool for a few minutes.
• Cut the yuca into thin strips.
• Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
• Once the oil is hot, add the yuca strips to the skillet and fry for 3-4 minutes or until golden brown and crispy.
• Remove the yuca strips from the skillet and place them on a paper towel-lined plate to remove excess oil.

Salsa Criolla:

• Thinly slice the red onion and place it in a bowl of cold water for 10 minutes to reduce its sharpness.
• Drain the water and pat the onion slices dry with a paper towel.
• Dice the tomatoes and finely chop the cilantro.
• Combine the red onion, tomatoes, cilantro, lime juice, and ají Amarillo in a mixing bowl.
• Season with salt and pepper to taste.

Tips on How to Achieve Crispy Texture for the Fish and Yuca

To achieve a crispy texture for the fish and yuca, there are a few tips to keep in mind:

• Dry the fish and yuca thoroughly before cooking to remove any excess moisture leading to a soggy coating.
• Use a combination of flour and cornmeal for the fish coating, which adds texture and crunch.
• Heat the oil to the correct temperature before adding the fish and yuca to the skillet. The ideal temperature is around 375°F (190°C).
• Avoid overcrowding the skillet when frying the fish and yuca, as this can cause the temperature of the oil to drop and lead to uneven cooking.
• Once the fish and yuca are fried, place them on a paper towel-lined plate to remove any excess oil and to help them maintain their crispiness.

By following these tips, you’ll be able to achieve a perfectly crispy texture for your Peruvian-Style Fried Fish with Yuca Frita and Salsa Criolla.

Instructions on How to Fry the Fish and Yuca to Perfection

Frying fish and yuca can be tricky, but you can achieve crispy and delicious results with these tips and instructions.

• Use the right oil: When frying fish and yuca, and it’s essential to use oil with a high smoke point, such as canola or vegetable oil. Oil with a low smoke point can result in burning and a less desirable taste.

• Preheat the oil: Before adding the fish and yuca to the pan, preheat the oil to around 375°F (190°C). Use a thermometer to ensure the oil has reached the right temperature.

• Dredge the fish and yuca in flour: To achieve a crispy texture, dredge the fish and yuca in a mixture of flour and cornmeal before frying. The flour coating helps to create a crispy exterior while locking in the juices.

• Fry in small batches: To avoid overcrowding the pan, fry the fish and yuca. It allows the oil to stay hot and evenly cook the food.

• Flip once: When frying the fish and yuca, flip them once. Flipping them repeatedly can cause the coating to fall off and the fish to dry.

• Drain on paper towels: Once the fish and yuca are done frying, place them on a paper towel-lined plate to drain off any excess oil.

Tips on How to Avoid Overcooking or Undercooking the Fish

Cooking fish to perfection can be challenging, but you can avoid undercooking or overcooking it with a little know-how.

• Use a thermometer: The easiest way to tell if the fish is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the fish and ensure it reads 145°F (63°C).

• Check the texture: Another way to tell if the fish is cooked is by its texture. If the fish flakes easily with a fork and is opaque throughout, it’s done.

• Don’t overcrowd the pan: If the pan is overcrowded, the oil temperature will stay the same, and the fish won’t cook evenly. Cook the fish in small batches, if necessary.

• Use a timer: Set a timer to ensure you don’t overcook the fish. It’s easy to get distracted and leave the fish in the heat too long, so a timer can be a helpful reminder.

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Suggestions on How to Present the Dish and Make it More Appealing

Presentation is vital when it comes to making a dish more appealing. Here are some suggestions on how to present Peruvian-style fried fish with yuca frita and salsa criolla:

1. Use a platter: Arrange the fried fish and yuca on a large platter and top them with the salsa criolla. Garnish the dish with very fresh herbs, such as cilantro or parsley, for added color.
2. Serve family-style: Serve the dish by placing the platter properly in the center of the table and letting everyone help themselves. It creates a communal dining experience and adds to the overall appeal of the dish.
3. Use colorful plates: They can make the dish pop and add to its visual appeal. Consider using plates with bright hues, such as red or yellow, to complement the colors in the dish.

Pairing Options with Beverages and Side Dishes

Peruvian-style fried fish with yuca frita and salsa criolla pairs well with various beverages and side dishes. Here are some suggestions:

Beverages:

• Cusqueña beer: This Peruvian beer pairs well with the dish and adds to the overall South American experience.
• Pisco Sour: This classic Peruvian cocktail is made with pisco, lime juice, simple syrup, and egg white and is an excellent complement to the dish.

Side Dishes:

• Arroz con Frijoles: This classic Peruvian dish is made with rice and beans and adds a delicious side to the main course.
• Ensalada de Aguacate: This avocado salad is light, and refreshing and complements the fried fish and yuca well.
• Papas a la Huancaína: This dish is made with boiled potatoes and a creamy cheese sauce and is a staple in Peruvian cuisine.

By pairing Peruvian-style fried fish with yuca frita and salsa criolla with suitable beverages and side dishes, you can easily elevate the overall dining experience and enjoy a delicious and well-rounded meal.