If there’s an easy recipe to make at home it’s squid or fish chicharrón. We bread, fry and eat. In Perú we eat it with tartar sauce, yuca and why not, a ceviche and a beer. It’s one of my favourite appetizers to have at the beach while watching the sea.
Besides the tartar sauce I still had some olive sauce from the octopus from last week so why not have it join the party too :).
I love chicharrón and not only with squid but also with fish. When you cut the fish you don’t want to make the pieces too small so they don’t dry up while you’re waiting for the exterior to become golden in the oil.
When you use the oil at first to fry the outside will not go deep golden but don’t let it in for too long waiting for it to become golden or the fish and shrimp will over cook. The more you fry in that oil the more golden they will become progressively.
Shrimp and Fish Chicharrón
Ingredients
For the chicharrón
- 300 g raw squid rings
- 250 g raw white fish
- 200 g all purpose flour
- 200 g potato starch
- salt and pepper to taste
- 400 ml vegetable or canola oil to fry
For the tartar sauce
- 1 egg
- 1/2 tsp Dijon mustard
- salt to taste
- 200-350 ml vegetable or canola oil
- drops of lemon juice
- 1 hard-boiled egg just the egg white, finely chopped or passed through a sieve
- 2 tbsp finely chopped gherkins or pickles
Instructions
For the chicharrón
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Season the squid and fish and then sink in the egg beaten with a teaspoon of water.
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Mix the potato starch with the flour and pass the squid and fish through it as well.
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Preheat the oil to high temperature and fry in small batches. Be careful that there's nothing with water close by and also keep children away.
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When you take them out of the oil put them in a bowl with kitchen paper so it absorbs the excess oil.
For the tartar sauce
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Whisk together the egg, salt and mustard.
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Add the oil slowly while whisking. Stop when you like the consistency.
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Finish with a few drops of lemon juice, the chopped pickles and egg white.
