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Jalea
Peruvian Fried Seafood Platter
A vibrant and crispy Peruvian fried seafood platter, featuring an assortment of lightly battered and fried seafood, served with tender boiled yuca and a zesty salsa criolla. Perfect for sharing.
đ§ Ingredienser
- 800 g Mixed seafood
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 g Yuca (cassava)
- 2 medium Red onion
- 60 ml Lime juice(Approximately 3-4 limes.)
- 1 small AjĂ limo or other mild chili pepper
- 0.25 cup Cilantro
- 4-6 cups Vegetable oil or other neutral high-heat oil
đšâđł Instruktioner
- 1
Prepare the Yuca: Place the yuca pieces in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the yuca is fork-tender, about 20-25 minutes. Drain well and set aside.
â±ïž 25 minutes - 2
Make the Salsa Criolla: While the yuca is cooking, prepare the salsa. In a medium bowl, combine the thinly sliced red onion, minced ajĂ limo, chopped cilantro, and lime juice. Season with salt and pepper to taste. Gently toss to combine and let it sit for at least 10 minutes to allow the flavors to meld and the onion to soften slightly.
â±ïž 10 minutes - 3
Prepare the Seafood and Dredging Station: Pat the mixed seafood thoroughly dry with paper towels. This is crucial for a crispy coating. In a shallow dish or bowl, whisk together the flour, cornstarch (if using), salt, and pepper.
â±ïž 5 minutes - 4
Heat the Oil: Pour the frying oil into a deep pot or Dutch oven to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer for accuracy. If you don't have a thermometer, a small piece of bread dropped into the oil should sizzle vigorously and turn golden brown in about 30 seconds.
â±ïž 10 minutes - 5
Fry the Seafood: Working in batches to avoid overcrowding the pot (which lowers the oil temperature and results in greasy seafood), dredge each piece of seafood generously in the seasoned flour mixture, shaking off any excess. Carefully lower the coated seafood into the hot oil. Fry for 2-4 minutes per batch, or until golden brown and crispy. Shrimp and fish will cook faster than calamari. Remove the fried seafood with a slotted spoon or spider strainer and place on a wire rack set over a baking sheet to drain excess oil.
â±ïž 15 minutes - 6
Assemble and Serve: Arrange the boiled yuca on a large platter. Pile the crispy fried seafood generously over and around the yuca. Top with a generous amount of the prepared salsa criolla. Serve immediately while the seafood is hot and crispy.
â±ïž 2 minutes
đĄ Proffstips
- âEnsure the oil is at the correct temperature (180°C/350°F) before frying. Too low, and the seafood will be greasy; too high, and it will burn before cooking through.
- âPatting the seafood completely dry is essential for achieving a light and crispy coating that adheres well.
- âDo not overcrowd the frying pot. Fry in small batches to maintain oil temperature and ensure even cooking.
- âThe variety of seafood is key to the authentic Jalea experience. Use a mix of textures and flavors.
- âSalsa Criolla is a non-negotiable accompaniment; its bright acidity cuts through the richness of the fried seafood.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other types of seafood like scallops, fish cakes, or small whole fish.
- Serve with a side of tartar sauce or aji amarillo aioli for dipping.
- For a spicier kick, leave some seeds and membranes in the ajĂ limo.