A magnificent platter of battered and deep-fried fish, squid, shrimp, and mussels, served with salsa criolla and tartar sauce on a bed of fried yuca.
Ingredients
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300g firm white fish fillets, cut into strips
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200g squid, cleaned and sliced into rings
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200g large shrimp, peeled
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8 mussels, cleaned
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1 cup all-purpose flour
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1/2 cup cornstarch
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1 tsp baking powder
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1 cup ice-cold soda water
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500g yuca, boiled and fried
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Vegetable oil for frying
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Salt, pepper, cumin
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Salsa criolla and tartar sauce
Instructions
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1
Season seafood with salt, pepper, cumin, and lime juice. Let sit 10 min.
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2
Mix flour, cornstarch, baking powder, and salt. Add soda water to make a light batter.
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3
Heat oil to 180°C (350°F).
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4
Dip seafood pieces in batter, fry in batches until golden and crispy, about 3-4 min per batch.
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5
Drain on paper towels. Fry yuca sticks until golden.
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6
Pile fried seafood on a platter of fried yuca. Serve with salsa criolla and tartar sauce.
Did You Know?
Jalea is the Peruvian equivalent of a British fish and chips, but with an entire ocean's worth of variety on a single platter.