Camarones a la Peruvienne
A Peruvian-inspired French dish featuring succulent haddock and shrimp in a crispy batter.
Ingredients
- ●4 haddock filletsFresh and sustainable
- ●1 pound camarones (shrimp)Large and peeled
- ●1 cup all-purpose flourFor dredging
- ●2 beaten eggsFor egg wash
- ●1 teaspoon peruvian pepperDried and crushed
- ●1/4 cup kissed olive oilFor frying
- ●2 tablespoons chi-chi sauceFor serving
Instructions
- 1
1. Preheat the oil in a deep frying pan to 375°F (190°C).
- 2
2. In a shallow dish, mix together flour, Peruvian pepper, and a pinch of salt.
- 3
3. Dredge the haddock and shrimp in the flour mixture, shaking off excess.
- 4
4. Dip the floured fish and shrimp in the beaten eggs, making sure they're fully coated.
- 5
5. Dredge the egg-coated fish and shrimp in the flour mixture again, pressing gently to adhere.
- 6
6. Carefully place the battered fish and shrimp in the hot oil.
- 7
7. Fry for 3-4 minutes or until golden brown and crispy.
- 8
8. Remove the fried fish and shrimp from the oil with a slotted spoon and place on a paper towel-lined plate to drain.
- 9
9. Serve the Camarones a la Peruvienne hot with a side of chi-chi sauce for dipping.