Golden, crispy pieces of trout with a juicy center and Peruvian seasoning of garlic, pepper and cumin. Golden cassava and fresh onion salsa complete the plate without stealing the spotlight. A highland favorite best eaten straight from the fryer.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the cassava, cut it into thick sticks, and place it in a medium pot with the water and part of the salt. Cook for 15 to 20 minutes from the boil, until tender in the center but still holding together. Drain thoroughly and let it dry while preparing the trout.
Cut the trout into 3 to 4 cm pieces and season with the ground garlic, ground cumin, ground black pepper, and most of the remaining salt. Add the beaten egg and mix until every piece is lightly coated. In another bowl combine the flour and cornstarch, coat the trout, and shake off the excess thoroughly; the coating should be thin and dry, not pasty.
Thinly slice the red onion and combine it with the lime juice, finely chopped ají limo, cilantro, and remaining salt. Toss for 20 seconds and set aside while frying; the salsa should remain fresh, tart and crisp, not wilted.
Heat the vegetable oil in a stainless-steel skillet to 175–180°C. Fry the cassava first in batches for 3 to 4 minutes, until lightly golden and crisp outside, then remove it. Fry the trout in small batches for 3 to 4 minutes, without crowding, until the coating is golden and crisp and the fish reaches 63°C at the center. Drain on paper towels without stacking.
Serve the trout chicharrón immediately with the golden cassava and the criolla salsa alongside or spooned over only at the moment of eating. The trout should arrive crisp outside and juicy inside, while the onion still crunches when bitten. And that's it! This dish waits for nobody: straight from the fryer to the table. 🐟
