Serves 2
Depending on the quality of the fish you use, this rustic dish can turn into a real treat. We like using any white-fleshed fish, but feel free to improvise and choose whichever you like best. Salsa criolla is always the topping of choice, as well as tartar sauce and mayonnaise for the kids, or ají amarillo and rocoto sauces for the grownups.
1 pound white fish fillets, cut in 1-inch cubes
Salt and pepper
Juice of ½ lemon
½ cup all-purpose flour
½ cup vegetable oil
To serve:
Tartar sauce
Ají amarillo mayonnaise
Plantain chips
1. Season the fish cubes with salt, pepper, and lemon juice.
2. Dip the fish in the flour, and transfer to a colander to shake the excess.
3. Heat the oil in a frying pan, and fry the fish pieces for about 4–5 minutes. Drain on a paper towel and serve immediately with the sauces and chips on the side.
To make ají amarillo mayonnaise, combine ½ cup mayonnaise with 2 tablespoons ají amarillo paste, the juice of ½ lemon, and salt to taste. Keep refrigerated up to one day in an airtight container.