Deep Fry Fish Nuggets | Home made version

Hi guys my name is Brandon, and I am a Peruvian Cook, today I will share with you a recipe for a Deep fry fish kind of like fish nuggets, I come from Lima, the capital of Peru and its located on the coast of the country, in Lima you can find many dishes from all regions of Peru, but thats not all since Lima its on the coast we can find some good quality fresh fish, so many restaurants deep fry them and serve them with sauces like ¨Huancaina¨ sauce or ¨Rocoto¨ sauce , or even with Mayonnaise,I guess thats enough info to encourage you to try this recipe, Are you ready to cook? if so lets start!

My social media and the tools I use on this recipe would be at the bottom of the page

Deep Fry Fish | Servings 4

Ingredients:

• 4 fish fillets ( Any white fish, low on fat if possible , at room temperature)
• 1/4 of cup of cilantro leaves (optional)
• 2 tablespoon of american mustard
• 2 eggs
• Oil to deep fry
  Dry ingredients
• 2 cups of flour
• 3 cups of Cornflakes (Could be soda cookies , Panko)
• 1 tablespoon of salt
• 1 teaspoon of Papikra
• 1 teaspoon of ground pepper
• 1 teaspoon of ground garlic

Any fish low in fat would be fine, fish must be at room temperature, if using frozen fish let it get to room temperature.

Directions :

• Blend/process all the dry ingredients and the cilantro if using
  
• Tranfer mix to a plate
  
• Beat the eggs with the mustard and put it on a plate put the flour on a different plate too
  
  
• Cut your fish in pieces try to cut the pieces from the same size
  
• Put your fish into the flour and let the flour cover all your fish
  
• Once is all covered in flour , cover your fish with the egg and mustard mix
  
• Once all your fish is covered in the previous butter , cover it with the first mix the one you process
  
• Set aside your fish but give it a gentle shake to remove the excess of the mix ( this is an important step)
• Deep fry them in a pan (in medium/high heat), oil has to cover the fish and it should not be super hot or burning , you can try to sumerge an edge of the fish to see of the oil is ready ( if bubbling its ready) 3 min each side should be enough to cook it but this will depend on the fish you are using
  
• You might turn your fish upside if you oil its not covering it
  
• Once its golden you can remove it and let it rest on some towelpaper to remove the excess of oil
  
• You can sprinkle some salt on top if you want it extra salty but it should be fine as it is
• you should end up with something like this

I hope you enjoyed this recipe and you can follow me on social media:

https://instagram.com/viandaperuana
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Would you like to see more recipes from Peru? I hope so!

Some items I used on this recipe:
Food procesor: http://amzn.to/2DRWIs7
Great Knife: http://amzn.to/2mSGwPe