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Chicharrón de Pescado

Name: Chicharrón de Pescado
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 lbs firm white fish fillets (grouper, tilapia, or sole), cut into 2-inch chunks; 1/4 cup fresh lime juice (about 2 limes); 4 cloves garlic, minced; 1 tsp ground cumin; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 1/2 cups vegetable oil, for frying; 1 tsp salt and 1/2 tsp black pepper; 1 red onion, thinly sliced, 2 tomatoes, diced, 1/4 cup cilantro, and 2 tbsp lime juice, for the salsa criolla; 2 sweet potatoes, peeled and cut into fries, for serving

Crisp, golden chunks of lime-marinated fish fried until shattering, served with salsa criolla and a squeeze of lime — Peru’s beach-day classic.

⏱ 20 minPrep time

🔥 15 minCook time

🍽 4Servings

🏷 AppetizerCategory

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Along Peru’s northern coast, chicharrón de pescado is the dish of sunny afternoons and beach shacks: fresh fish marinated in lime and garlic, dusted in flour, and fried until gloriously crunchy. It is served with cold beer, salsa criolla, and camote fries.

Golden, crackling, and made for sunny days

The crust is thin, crisp, and golden, shattering to reveal moist, flaky fish inside with a bright whisper of lime. Piled with crunchy salsa criolla and a squeeze more lime, it is simple, salty, and completely addictive.

Peruvian recipes →

Step by stepInstructions

Toss the fish chunks with the lime juice, garlic, cumin, salt, and pepper, and marinate for 15 minutes while the oil heats.
Toss the onion, tomatoes, cilantro, and lime juice together in a bowl to make the salsa criolla, and set aside.
Heat the oil in a deep skillet to 360°F and fry the sweet potato fries for 5 to 6 minutes until golden; drain on paper towels and salt them.
Mix the flour and cornstarch in a shallow dish and dredge the marinated fish chunks, shaking off the excess.
Fry the fish in batches for 3 to 4 minutes until deeply golden and crisp, without crowding the pan.
Drain on paper towels, season with a pinch of salt, and serve immediately with the fries and salsa criolla, with lime wedges alongside.

💡 Chef tips & storage

The cornstarch in the dredge is what makes the crust crackle — do not skip it. Chicharrón de pescado must be eaten hot, straight from the pan; it does not reheat well.

Recipe details

Prep20 min

Cook15 min

Servings4

CategoryAppetizer

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Chicharrón de Pescado

Golden, crackling, and made for sunny days

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

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Chicharrón de Pescado

Golden, crackling, and made for sunny days

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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