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Fish Chicharrón

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  • Prep 5 min
  • Total 20 min
  • Ingredients 7
  • Servings 4
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These fish chicharrones are delicious. They are perfect to serve as an entrée, served with tartar sauce, in a meeting or with any dish. I like to serve them with tostones and coleslaw salad. Try this recipe, you will love it too!
by Oriana Romero
Updated Sep 20, 2016
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Ingredients

  • 1 lb white fish fillets
  • Salt, to taste
  • 1 teaspoon cayenne pepper
  • 2 tablespoons powdered garlic
  • 2 tablespoons fresh lime juice
  • 1/2 cup yucca flour
  • Oil for frying

Directions

  •  
    1
    Chop the fish in 1-in cubes.
  •  
    2
    Transfer to a bowl and season with salt, cayenne pepper, garlic and lime juice. Mix well. Add the yucca flour and mix well to cover all the fish cubes.
  •  
    3
    Heat the oil in a large pot over medium heat. Fry the dish in batches until crunchy and golden. Transfer to a plate lined with paper towels to absorb excess oil.
  •  
    4
    Add more lime juice if you want and serve.

Expert Tips

  • tip 1
    You can use different types of white fish like codfish, halibut or tilapia.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These fish chicharrones are delicious. They are perfect to serve as an entrée, served with tartar sauce, in a meeting or with any dish. I like to serve them with tostones and coleslaw salad. Try this recipe, you will love it too!
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