We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated July 19, 2017
teaspoon cayenne pepper
tablespoons powdered garlic
tablespoons fresh lime juice
Chop the fish in 1-in cubes.
Transfer to a bowl and season with salt, cayenne pepper, garlic and lime juice. Mix well. Add the yucca flour and mix well to cover all the fish cubes.
Heat the oil in a large pot over medium heat. Fry the dish in batches until crunchy and golden. Transfer to a plate lined with paper towels to absorb excess oil.
Add more lime juice if you want and serve.
- You can use different types of white fish like codfish, halibut or tilapia.
More About This Recipe
- These fish chicharrones are delicious. They are perfect to serve as an entrée, served with tartar sauce, in a meeting or with any dish. I like to serve them with tostones and coleslaw salad.Try this recipe, you will love it too!