Fried Squid and Mackerel (Chicharrón de pota y jurel)

Name: Fried Squid and Mackerel (Chicharrón de pota y jurel)
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2.2 pounds squid or calamari (about 1 kg); 2.2 pounds mackerel fillets (about 1 kg); 2.2 pounds cassava (yuca) (about 1 kg); 2 onions; 1 yellow chili pepper (ají amarillo)

CARLOS CAMILO ALVAREZ CHEVARRIA @cook_112091011

A simple and delicious recipe, perfect for making with family on a holiday.

CARLOS CAMILO ALVAREZ CHEVARRIA @cook_112091011

A simple and delicious recipe, perfect for making with family on a holiday.

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Ingredients

1 hour 30 minutes

Serves 6 servings

2.2 poundssquid or calamari (about 1 kg)
2.2 poundsmackerel fillets (about 1 kg)
2.2 poundscassava (yuca) (about 1 kg)
2onions
1yellow chili pepper (ají amarillo)

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Steps

1 hour 30 minutes

1

Place the squid in a pot with plenty of water and boil. Remove the skin, then cut into long strips.
2

To season the squid, mix together mustard, egg, a splash of milk, salt, and pepper.
3

Soak the squid strips in the seasoning mixture for about 30 minutes. Then coat them in a mixture of cornstarch and potato starch.
4

Fry the squid in plenty of hot oil. Remove and drain on paper towels to get rid of excess oil.
5

For the fried fish, remove any bones from the mackerel fillets and cut into pieces about 1 1/4 inches (3 cm) wide. Season with minced garlic, salt, and pepper. Let marinate for about 20 minutes. Coat the pieces in cornstarch and potato starch, then fry in hot oil.
6

The fried fish should be crispy on the outside, tender on the inside, and golden brown.
7

For a side, boil the cassava (yuca), then brown it in oil. Another option is to serve with boiled corn kernels.
8

For the salsa criolla, finely slice the onions and cleaned yellow chili pepper. Soak them in salted water to remove bitterness, then rinse well. Add salt and lime juice to the mixture.
9

Serve the fried squid, fried fish, and in this case, browned cassava with the salsa criolla.