If there’s an easy recipe to make at home it’s squid or fish chicharrón. We coat, fry and eat. In Perú we eat it with tartar sauce, yuca and why not, ceviche and a beer. It’s one of my favourite appetizers at the beach while watching the sea.
Squid chicharrón
I love squid chicharrón, but fish chicharron is as tasty. You can use the same procedure I teach here with fish cut into cubes and the result is delicious. When you cut the fish don’t make it too small to prevent it from drying in the frying process.
Tartar Sauce
The tartar sauce I use to serve this squid chicharrón is very easy to make. To make it you only have to finely chop the ingredients and mix them in. You really want to chop nice and fine the onion and pickles so that they’re correctly incorporated into the sauce. In that way, when you dip the chicharron, it will come out not only with mayo. Also, if you prefer, you can give the onion a bit of wash before mixing it in to remove a bit of the edge on.
How about a ceviche?
One of my favourite combinations is ceviche with squid chicharrón. I love the mix of the freshness in the ceviche with the crispy and hot chicharrón. It’s an excellent combination. It’s actually a thing and it’s called “ceviche carretillero”, which translates to a ceviche made in a street cart. If you have never tried it, I highly recommend it.
I’ve always loved squid chicharrón. I’m pretty sure it was my first ever approach to seafood. I clearly remember having eaten it several times while watching the sea, sitting on the sand. Crispy, freshly cooked, with a small bowl of tartar sauce that is never enough. It’s impressive how taste and smell can really transport you in this way. When I eat it, if I close my eyes, I can almost hear the ocean.
Ingredients
For the chicharrón
- 500 g raw squid rings
- 1 egg beaten
- 150 g all-purpose flour 1¼ cups
- 150 g potato starch 1¼ cups
- salt and pepper to taste
- 500 ml vegetable or canola oil to fry 2 cups
For the tartar sauce
- 7 tbsp mayonnaise
- 3 tbsp finely chopped pickles
- 1 tsp lemon juice
- 2 tbsp finely chopped red onion
- Salt and pepper to taste
Instructions
For the chicharrón
- In a bowl, mix the egg with salt and pepper. Add it to the squid rings and mix.
- In another bowl mix the flour, potato starch, salt and pepper. Remove the squid from the egg and place them in the flour mix. Remove them and repeat with the rest.
- Preheat the oil to medium-high heat (180°C/350°F) and fry the squid in batches. Be careful to keep children and liquids away.
- Remove the squid from the oil and place it in a bowl with kitchen paper to absorb the excess oil.
For the tartar sauce
- Mix the ingredients and adjust the level of salt and pepper.
1 comment
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