Peruvian-style Fish and Chips

Ingredients

While the original British Fish and Chips typically uses white fish such as cod or haddock, our Peruvian-style version incorporates traditional Peruvian flavors and ingredients. We marinate the fish in a zesty blend of lime juice, garlic, and Peruvian spices, adding a tangy and aromatic twist. Additionally, we replace the traditional potato fries with crispy yuca fries, which have a unique texture and flavor that perfectly complements the marinated fish. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
• Juice of 3 limes Juice of 3 limes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 large yuca roots 2 large yuca roots
• Vegetable oil for frying Vegetable oil for frying
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, ground cumin, paprika, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated. Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to infuse.
3. 3.
   Meanwhile, peel the yuca roots and cut them into thick fries. Rinse the fries under cold water to remove excess starch.
4. 4.
   In a large pot, heat vegetable oil to 180°C (350°F). Fry the yuca fries in batches until golden brown and crispy. Remove them from the oil and drain on paper towels.
5. 5.
   Preheat the oven to 200°C (400°F). Place a wire rack on a baking sheet and set aside.
6. 6.
   Remove the fish fillets from the marinade and pat them dry with paper towels. Place the fillets on the wire rack and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Serve the Peruvian-style Fish and Chips with the crispy yuca fries. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
• Yuca — When cutting the yuca roots into fries, make sure to remove the tough woody core before frying.

Tips & Tricks

• For extra crispiness, you can double-fry the yuca fries. Fry them once at a lower temperature, remove from the oil, and then fry them again at a higher temperature until golden brown.
• Serve the Peruvian-style Fish and Chips with a side of traditional Peruvian salsa criolla for a burst of fresh flavors.
• If you can't find yuca, you can substitute it with sweet potatoes or regular potatoes for a different twist.

Serving advice

Serve the Peruvian-style Fish and Chips hot, with lime wedges on the side for squeezing over the fish. Accompany it with a side of salsa criolla and a refreshing Peruvian drink for a complete Peruvian culinary experience.

Presentation advice

Arrange the marinated fish fillets on a platter, placing the crispy yuca fries alongside them. Garnish with fresh cilantro for a pop of color. Serve the lime wedges in a separate dish for guests to squeeze over their fish as desired.