Peruvian coastal-style fried fish with a thin golden crust, crisp-edged tender yuca, and fresh salsa criolla on the side. Garlic, cumin, and lime season the fish without hiding it, while onion, ají limo, and cilantro cut through the richness with acidity and freshness. Simple, satisfying, and distinctly Peruvian.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the yuca, cut it into thick batons, and remove the tough central fiber when visible. Place it in a pot with the water and one-quarter of the salt. Simmer for 18 to 22 minutes, until tender when pierced but still holding its shape. Drain and let it steam-dry for 5 minutes; a dry surface browns much better.
While the yuca cooks, thinly slice the red onion and combine it with chopped ají limo, cilantro, slightly less than half of the lime juice, and one-quarter of the salt. Toss for 30 seconds and set aside. The salsa criolla should remain tart, fresh, and crisp, not softened by prolonged exposure to lime.
Pat the fish fillets very dry and season them with the garlic, cumin, black pepper, remaining lime juice, and remaining salt. Let them absorb the seasoning for 5 minutes, then coat both sides lightly with the flour, shaking off all excess.
Heat the vegetable oil in a wide skillet. Fry the yuca in batches for 3 to 4 minutes, until golden and crisp outside, then drain it on paper towels. Fry the fish over medium-high heat for 3 to 4 minutes per side, turning only once, until golden, crisp, and easily flaked; if using a thermometer, the center should reach 63°C.
Serve the fish immediately with the golden yuca and salsa criolla on the side rather than on top, keeping the fried components dry. And that is it! The fish should crackle first, the yuca should open into a tender center, and the lime-dressed onion should reset your palate for the next bite. 😌
