Pejerrey Arrebozado

Name: Pejerrey Arrebozado
Cuisine: Peruvian
Ingredients: Salt and freshly ground pepper; 3 white potatoes peeled, sliced into wheels and deep fried; Vegetable oil for frying; Salt and freshly ground pepper; 2 doz smelts or Peruvian silversides; 5 eggs; ¼ cup milk; 2 tbsp all purpose flour; 2 doz smelts or Peruvian silversides

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is a fondly remembered dish from my childhood, as prepared by our family cook, Apolonia. The Peruvian silverside or rainbow smelt is a small, attractive fish, of a sparkling translucent silver color with a flash of yellow. Careful! These crispy things can become an addiction.

Ingredients

2 doz smelts or Peruvian silversides
2 tbsp all purpose flour
¼

Americas
Peru
Fish course
Pescatarian

Method

Preparation

Get your fishmonger to clean and gut the fish for you removing the backbone but leaving the tail intact. Rinse the fish, drain well and pat dry on kitchen towel.

In a small bowl, combine milk and flour and stir until flour is dissolved.

In a separate bowl, beat the egg whites to form soft peaks. Fold in beaten egg yolks, the milk and flour mixture and salt