Recipe
Peruvian-style Fish and Chips
Marinated Fish with Crispy Yuca Fries
4.8 out of 5
In Peruvian cuisine, we bring a unique twist to the classic British dish of Fish and Chips. Our Peruvian-style Fish and Chips combines the flavors of marinated fish with the crispy goodness of yuca fries. This fusion dish is a delightful blend of British and Peruvian culinary traditions, offering a burst of flavors and textures that will leave you craving for more.
Metadata
Preparation time
40 minutes
Cooking time
10-12 minutes
Total time
50-52 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
Fish, Garlic
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
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.
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500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
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Juice of 3 limes Juice of 3 limes
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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2 large yuca roots 2 large yuca roots
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Vegetable oil for frying Vegetable oil for frying
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Lime wedges, for serving Lime wedges, for serving
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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
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1.In a bowl, combine the lime juice, minced garlic, ground cumin, paprika, salt, and pepper. Mix well to create the marinade.
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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.
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3.Meanwhile, peel the yuca roots and cut them into thick fries. Rinse the fries under cold water to remove excess starch.
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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.
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5.Preheat the oven to 200°C (400°F). Place a wire rack on a baking sheet and set aside.
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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.
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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.
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