FISH CHICHARRONES AND GUAVA SAUCE
- 2 lbs. Chopped fish fillet and marinated to your liking
- 3 eggs
- 1 cup wheat flour
- 1 ½ pkg. 4 oz. each crushed pork rinds
- 2 tbsp. olive oil
- ½ cup chopped onion
- 1 tsp crushed garlic
- 1 cup sweet sauce (Ketchup)
- ½ cup guava juice concentrate
- ½ cup chopped guava paste
- 1 tbsp. soy sauce
- ½ tbsp. grated fresh ginger
OIL FOR FRYING
- 4 cups corn oil for frying
Prepare the Guava Sauce: In a saucepan add the olive oil, heat, add the onion, garlic and cook at medium heat for 2 to 3 minutes. Add the rest of the sauce ingredients and cook at medium heat for 5 minutes. Leave apart.
Prepare the fish cracklings: Put the pieces of fish in a container and marinate to your liking. Beat the egg and season with salt. Pass the pieces of fish through the beaten egg, then pass through wheat flour and then pass through the crushed pork rinds and breadcrumbs. Repeat the procedure with each piece of fish fillet. Leave in the refrigerator until frying time.
In a medium skillet add 4 cups of corn oil and heat. Add the breaded fish pieces and fry until golden brown. Remove from the pan and place on absorbent paper.
Serve immediately and accompany with the Guava Sauce.
NOTE: Important!! When frying the fish cracklings, the oil must be hot at a temperature of 350 degrees so that they cook correctly and remain crispy.
Crushed pork rinds can be substituted for panko or crushed export soda cracker. Remembering that depending on the ingredient you use to bread, whether it is pork rinds, panko or export soda cookies, they will have a different flavor and the same texture.