Chicharrón de Pescado


  • Servings- 4-6
  • Prep time- 1 hour


  • 2.2 lb of a white fish
  • 2 lemons
  • 2 eggs
  • ½ cup of flower
  • ½ cup of cornstarch
  • oil
  • parsley
  • salt and pepper


  • Clean the fish and remove the bones as well as the skin. Cut the fish into pieces roughly 2-3 centimeters. Season the fish with salt, pepper and the juice of 1 lemon. (don’t squeeze the lemon to hard)
  • Mix the flour along with the corn starch. Then cover all of the fish with this blend.
  • Beat the eggs. Add a tablespoon of water to the beaten eggs and then proceed to dip all of the fish into the batter.
  • In a pan heat up the oil. Once the oil is heated begin to fry the fish in the pan. Continue to fry until all of the fish is golden brown.
  • Once the fish is cooked you will want to drain it well and place the fish on paper towels to remove any excess oil their is.
  • This dish is most commonly served with tartar sauce. You can prepare your own tartar sauce by mixing seasoned mayonnaise, with parsley, capers, and some onion that is finely chopped.