Fish Chicharrones
Get ready to enjoy a flavorful and crispy delight with this Fish Chicharrones recipe. Made with tender tilapia fillets, coated in a perfectly seasoned corn flour mix, and deep-fried to perfection, these fish chicharrones are a real treat. Pair them with fresh shredded cabbage, a splash of lime, and some warm corn tortillas for a delicious meal that brings a taste of the sea to your table.
Ingredients:
🐟 4 tilapia fillets
🌽 1 1/2 cups of instant corn flour
🧅 1/2 teaspoon onion powder
🧄 1/2 teaspoon garlic powder
🧂 Salt to taste
🌶️ Black pepper to taste
🥛 1 cup of buttermilk
🛢️ Cooking oil for deep frying
🥬 Shredded cabbage
🍋 Lime
🍅 Salsa
🌮 Warm corn tortillas
Instructions:
- Prepare the Fish:
- Begin by cutting the tilapia fillets into strips. This will ensure they fry evenly and become crispy.
- Prepare the Coating:
- In a bowl, combine the instant corn flour, onion powder, garlic powder, salt, and black pepper. Mix well with a fork to evenly distribute the spices.
- Batter the Fish:
- Dip each fish strip into the buttermilk, allowing any excess to drip off.
- Coat the buttermilk-dipped fish strips with the seasoned corn flour mixture. Ensure to press the flour mix firmly onto the fish to form a good crust.
- Deep Fry:
- Heat the cooking oil in a deep pan or fryer to hot (around 350°F or 180°C).
- Carefully place the coated fish strips into the hot oil, frying them in batches if necessary. Cook for 3 to 4 minutes or until they turn golden and crispy.
- Remove the fish chicharrones and let them drain on a paper towel-lined plate.
- Serve:
- Serve the crispy fish chicharrones with shredded cabbage, a splash of lime juice, and fresh salsa. Accompany with warm corn tortillas for a complete meal experience.
Cooking Tips:
- Ensure the oil is hot enough to avoid the fish being greasy. If you have a thermometer, aim for around 350°F or 180°C.
- Catfish can be a great alternative to tilapia in this recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
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