A coastal Peruvian jalea of golden, crisp fish served with fried cassava and a fresh salsa criolla of red onion, tomato, ají limo, and lime. A light flour-and-starch coating keeps the crust thin while the fish stays juicy inside. It is built for immediate serving: hot frying underneath, bright acidity on top.
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Peel the cassava, remove the thick central fiber if present, and cut it into batons. Bring the water to a boil and cook the cassava for 14 to 17 minutes, until tender through the center while still holding its shape. Drain thoroughly and leave uncovered so excess steam and surface moisture can escape before frying.
Slice the red onion into thin feathers, remove the watery seeds from the tomato, and cut it into strips or small dice. Finely chop the ají limo and cilantro. Toss everything with the lime juice and one quarter of the salt for 30 seconds; let it sit while you fry. The salsa should remain fresh and crisp with clean juices, never watery.
Cut the chilled fish into even pieces about 4 cm wide and pat them thoroughly dry. Season with the ground garlic, pepper, and half of the salt and leave for only 5 minutes while you prepare the coating. The surface should remain dry; in this version, lime stays in the salsa so it does not wet or begin curing the fish before frying.
Mix the all-purpose flour with the potato starch. Coat each piece of fish in the dry mixture, pressing it lightly onto the surface, then shake off the excess thoroughly. The proper coating is thin, dry, and irregular, enough to form a crust without turning the fish into a heavy breaded piece.
Heat the oil in a medium pot to 175 to 180°C. Fry the cassava first for 3 to 4 minutes, until it has golden edges and a crisp surface; remove with a slotted spoon and season with the remaining salt. Let the oil return to the same temperature range before continuing.
Fry the fish in batches without crowding the pot for 3 to 4 minutes, until deeply golden and crisp outside while the center is opaque, juicy, and flakes apart; if using a thermometer, aim for about 63°C in the thickest piece. Drain on paper towels for only 1 minute. Keep your face and hands clear of the pot when adding each batch to avoid hot-oil splashes.
Spread the fried cassava over the serving platter and arrange the freshly fried fish on top. Spoon some of the salsa criolla over it and serve the rest alongside so everyone can add more without softening all of the crust. Serve immediately: proper jalea arrives hot and crisp, with the cold salsa cutting through the richness. And that's it—this dish has one strict policy: straight from the fryer to the table.
