Chicharrón de Pescado

Ingredients

• 340 g (12 oz) white fish fillets, skin and bones removed, cut into pieces
• 3 garlic cloves, crushed
• 2 tablespoons fresh lime juice
• 2 teaspoons salt
• 1 teaspoon crushed peppercorns
• 188 ml (¾ cup) all-purpose flour
• ½ teaspoon powdered chile de árbol or very hot chile powder
• 1 tablespoon dried Mexican oregano (Lippia graveolens), finely crumbled
• Pork lard or vegetable oil for frying, as needed

Method

1. 1
   Combine fish pieces with garlic, lime juice, salt, and crushed pepper in a bowl. Marinate 30 minutes at room temperature.
2. 2
   Whisk together flour, chile powder, and crumbled oregano in a shallow dish.
3. 3
   Pour lard or oil into a heavy skillet to a depth of about 1.25 cm (½ inch). Heat to 175–190°C (350–375°F).
4. 4
   Lift fish from marinade, letting excess liquid fall away. Dredge each piece in the seasoned flour, coating all surfaces, and shake off any loose excess.
5. 5
   Fry in uncrowded batches, turning occasionally, until thoroughly crisp and deep golden brown — about 10 minutes per batch. Do not rush.
6. 6
   Remove to a wire rack. Drain well. Serve at once.