Serves 6
Pejerrey—“smelt” in English—is a small silver fish (about 6 inches long), found in many places around the world, and easily caught in the cold waters off the Peruvian coast. This is a poor man´s delicacy, not only nutritious but also full of flavor. We like to use it in many recipes, from cebiches to sandwiches like this one.
1 pound smelts, cleaned and boned
Salt and pepper
2 eggs, lightly beaten
1 cup all-purpose flour
Vegetable oil for frying (about ¾ cup)
6 bread rolls (French bread, ciabatta, etc.)
½ cup mayonnaise
2 tablespoons ají amarillo paste
6 lettuce leaves
Salsa criolla (p. 79)
1. Wash and dry the fish, and season with salt and pepper.
2. Put the lightly beaten eggs in one bowl, and the flour in another one, season with a pinch of salt and pepper.
3. Heat the oil in a skillet over medium heat.
4. Dip each fish in the beaten egg, and then in the seasoned flour, shaking the excess flour off.
5. Fry the fish on both sides, (about 2 minutes per side). Do not overcook. Transfer to a plate covered with paper towels to drain the excess oil.
6. Slice the bread in half, and spread one side with a mixture of mayonnaise and ají amarillo paste.
7. Add a lettuce leaf, place three or four fried smelts over the lettuce, and top with salsa criolla.
8. Serve immediately.
A word of advice: always buy smelts that have been already cleaned, because they have lots of tiny bones, and cleaning them yourself is a real nightmare.