Shrimp and Fish Chicharrón
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people as an appetizer
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.