Pescado Frito
Pescado frito is a beloved staple of Peru's coastal towns, where fresh catch is often fried simply within hours of being brought ashore.
Whole fish coated and fried until golden and crisp, a simple coastal Peruvian classic traditionally served with rice, salad and a squeeze of lime.
Ingredients
Method
Season the fish with salt and cumin, inside and out.
Coat lightly in flour, shaking off any excess.
Fry in hot oil for 4-5 minutes per side until golden and crisp, and cooked through.
Serve hot with lime wedges, rice and a fresh salad.
Make sure the oil is properly hot before adding the fish, or the coating will absorb oil and turn soggy rather than crisp.
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