Ecomely

Language

Chicharrón de poisson (fried fish skins): recipe illustration
Appetizers & nibbles

Chicharrón de poisson (fried fish skins)

Pieces of fish fried until the skin is crisp and golden, drizzled with lime juice. A very popular street snack, eaten in the late afternoon or as an appetiser.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

215 kcal per serving

Protein
23.1 g
Carbohydrates
1.3 g
of which sugars
0.7 g
Fat
12.7 g
of which saturated fat
1.4 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Fillet the fish and cut it into strips about 2 cm wide, keeping the skin on.
  2. Mix the juice of one lime with the salt, garlic powder and paprika, then coat the strips and leave to marinate for 10 minutes.
  3. Heat the oil in a pan to 180 °C, checking with a thermometer or by dropping in a small piece of bread, which should sizzle.
  4. Drop the fish pieces in in small batches for 3 to 4 minutes, until the skin is crisp and golden.
  5. Drain on kitchen paper.
  6. Squeeze the second lime over the chicharrón, sprinkle with finely chopped chilli and serve straight away.

Variations and tips

Oven version. Lay the strips on an oiled rack and bake at 220 °C for 15 minutes, turning halfway, for a less greasy version.

More ideas

Garnaches35 min · 4 serv. · budget-friendlyGrilled fish with hot sauce (spicy grilled fish)40 min · 4 serv.Shrimp and rice soup (soupe au riz et aux crevettes)40 min · 4 serv.Cashew wine (cashew wine)20 min · 4 serv. · budget-friendlyMango and cucumber salad (salade de mangue et concombre)15 min · 4 serv. · budget-friendlyHorchata bélizienne (horchata)8 h 10 · 4 serv. · budget-friendlyBammy50 min · 4 serv.Coconut brownies45 min · 8 serv.

Original Ecomely recipe.