Marine crispness wrapped in the bright freshness of Peruvian criolla sarsa. This coastal bite brings back the joy of seaside lunches, where simple silverside fish turns into pure elegance. Direct, fresh, and carrying the energy only our coastline can give.
Check the silverside fish, remove any obvious bones if present, and dry it very well with paper towels. Season with part of the salt and pepper; it should be ready to coat, not wet.
Slice the red onion thinly, and chop the ají limo and cilantro. Mix with the lime juice and part of the salt
Turn what you find into an experience you can actually bring to your kitchen.
Mix the flour with the remaining salt and pepper. Keep part of it as dry flour, then whisk the rest with the egg and sparkling water until you get a light batter that coats a spoon.
Coat each piece of silverside in dry flour, then dip it in the batter. Shake off just a little excess; the coating should be even, while still letting the fish stay in charge.
Heat the vegetable oil over medium-high heat and fry the silverside in batches for 2 to 3 minutes, until golden, crisp, and firm. Transfer to paper towels to keep the crust clean.
Serve the freshly fried silverside and place the criolla sarsa on top or alongside. It should land with contrast: hot crisp fish, fresh onion, and bright lime.
