Fried fish with onion and tomato sauce

Name: Fried fish with onion and tomato sauce (Pescado a la chorrillana)
Cuisine: Peruvian
Ingredients: salt and ground black pepper; salt and ground black pepper; 2.5 ml/½ tsp dried oregano; juice of 1 lime; rice or boiled potatoes, to serve; parsley leaves, to garnish; rice or boiled potatoes, to serve; 6 white fish fillets, such as cod, haddock or sea bass; 6 white fish fillets, such as cod, haddock or sea bass; 6 white fish fillets, such as cod, haddock or sea bass; 4 medium tomatoes, peeled, seeded and diced; 3 garlic cloves, finely chopped; 15 ml/1 tbsp chilli sauce; 2 fresh chillies, seeded and thinly cut lengthways; 50 g/2 oz plain (all-purpose) flour; 6 white fish fillets, such as cod, haddock or sea bass; 3 medium red onions, sliced into rings; 250 ml/8 fl oz/1 cup vegetable oil

Pescado a la chorrillana

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

A century ago Chorrillos was a fishing village to the south of Lima, but its beaches made it a very popular resort. Today it is a district of the city, but the fishing boats are still there, bringing their catch to the many kiosks that serve fried fish.

Ingredients

6 white fish fillets, such as cod, haddock or sea bass
50 g/

Americas
Peru
Chorrillos
Lima
Fish course
Pescatarian

Method

Season the fish with salt and pepper and dust with flour. Heat the oil in a frying pan, reserving 30ml/2 tbsp, and fry the fillets, turning once, until golden and cooked through. Transfer them to a plate and keep warm.
Heat the remaining oil over medium he

Ingredients

Method

Photos