Surubí chicharrón, typical of eastern Bolivia, is a dish that combines the tenderness of fish with a crispy, well-seasoned exterior. It pairs perfectly with fresh salad and fried cassava, offering a unique gastronomic experience.
Surubí chicharrón is an exquisite dish that will delight your palate with its crispy texture and delicious flavor.
A perfect option to enjoy in the company of friends and family on any special occasion. Preparing this dish is a fascinating culinary experience that will undoubtedly surprise all diners.
Surubí Chicharrón
Ingredients
2 kilograms of surubí fillet, chopped
1/2 onion, sliced
2 tomato
1 washed lettuce
1 kilogram of peeled and chopped cassava
1 teaspoon of finely chopped garlic
3 tablespoons of lemon juice
2 teaspoons of pepper
1 teaspoon of salt to taste
5 lemon slices
1 1/2 cup of yellow flour
2 tablespoons of broaster seasoning
1/2 kilogram of lard or shortening
water as needed
oil as needed
Preparation
Step 1 : In a pot, cook the peeled and chopped cassava in plenty of cold water.
Step 2 : Once cooked, drain and fry them with some oil.
Step 3 : In a bowl, wash the lettuce, tomato, and onion, drain and chop them for the salad.
Step 4 : Rinse the surubí fillets well and let them soak in salted water for approximately 5 hours.
Step 5 : After that time, drain the water and cut the fish into medium-sized cubes.
Step 6 : Place them in a bowl with lemon juice, salt, pepper, chopped garlic, and mix with a little water.
Step 7 : Then, add the seasoning and dredge the surubí pieces in flour.
Step 8 : In a deep pot or saucepan, heat the lard.
Step 9 : Cook the surubí cubes one by one until golden brown.
Step 10 : Remove and drain on paper towels.
Step 11 : To serve, place a bed of lettuce with tomato and onion on a plate, add three fried cassavas, the surubí chicharrón, and decorate with lemon slices.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
