Crunchy texture and Amazonian soul, defined by firm paiche fillet and the citrus freshness of salsa criolla. It is a jungle bite: golden and bold, with juicy fish under a light crust. Straight to the plate, hot and deeply irresistible.
Cut the paiche into large sticks or cubes and dry them well with paper. If the fish goes in wet, the crust gives up before the fight starts.
Mix the paiche with the lime juice, ground garlic, part of the salt, black pepper
Turn what you find into an experience you can actually bring to your kitchen.
Slice the red onion thinly and the ají limo into fine slices. Mix them with the lime juice, cilantro and part of the salt; rest for 5 minutes until the onion looks glossy and crisp.
Mix the wheat flour, tapioca starch and the remaining salt. Coat the paiche in this mixture and shake off the excess; it should be covered, not buried in cement.
Heat the oil over medium-high heat. Fry the paiche in batches for 3 to 4 minutes, until golden, crisp and firm at the center.
Drain the fried fish on paper for 2 minutes. Do not cover it: steam turns crunch into a sad memory.
Serve the paiche chicharrón hot with the salsa criolla on the side or lightly spooned over. It should arrive golden, crisp and with fresh acidity to cut the fry.
