Fish & seafood
Jalea
Jalea is the quintessential fried dish of the Peruvian coast: breaded fish and seafood, crispy on the outside, served with fried cassava and a criolla sauce. It is eaten at lunchtime, among friends, in cevicherías and family restaurants.
Ingredients
Ingredients
Sauce criolla
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the fish into strips about 2 cm thick, then season with salt, pepper and cumin.
- Prepare three plates: flour, eggs beaten with the aji amarillo paste, breadcrumbs.
- Dredge each piece of fish, squid and shrimp in flour, then in egg, then in breadcrumbs, pressing lightly.
- Peel the cassava, cut it into sticks, remove the fibrous central core, then boil it in salted water for 15 minutes until tender.
- Drain the cassava, dry it, then fry it in oil at 170 °C until golden, about 5 minutes.
- Fry the breaded pieces at 175 °C in small batches, 2 to 3 minutes, until a nice golden color. Drain on paper towels.
- For the criolla sauce, mix the onion, chili, lime juice, coriander and a pinch of salt. Let it rest for 10 minutes.
- Plate the jalea with the fried cassava, salad and lime wedges, and serve the sauce on the side.
Variations and tips
Grilled version. Replace frying with baking at 220 °C for 12 minutes, turning halfway through.
With what's available here. Replace the aji amarillo paste with 1 teaspoon of smoked paprika mixed with a little chili flakes.
More ideas
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.