The best-kept treasure of Peruvian seafood bars: golden fish roe with an irresistible crust hiding a firm, flavor-packed interior. It is that crunchy, Creole bite that immediately carries you to the harbor breeze. Pure marine power in every crisp bite.
Rinse the fish roe gently, drain it, and dry it very well. If it is very thick, open it like a fillet without breaking it apart. Season with part of the lime juice, ground garlic, part of the salt, and part of the ground black pepper; let it rest for 8 minutes.
Slice the red onion
Turn what you find into an experience you can actually bring to your kitchen.
Beat the egg in one bowl. In another bowl, mix the wheat flour with the remaining salt and remaining ground black pepper. The flour should season the crust, not just dust it white.
Heat the vegetable oil over medium-high heat. Dip the fish roe in egg, then coat it with flour, shaking off the excess. Fry for 2 to 3 minutes per side, until golden, firm, and cooked through at the center.
Transfer the fried roe to paper towels and let it rest for 2 minutes. Serve hot with the criolla salsa on top or alongside, while the crust still crunches and the center stays juicy.
