Peruvian fish chicharrón with salsa criolla

Crispy lime-and-garlic fried fish nuggets from the Peruvian seaside, with a sharp red onion salsa and roasted sweet potato wedges.

Ingredients

• 800 g Sweet potatoes, cut into wedges
• 20 ml Olive oil
• 600 g White fish fillets, cut into bite-sized chunks
• 1 Limes, juiced
• 0.2 Garlic, crushed
• 3 g Ground cumin
• 4 g Salt
• 60 g Plain flour
• 30 g Cornflour
• 200 ml Vegetable oil, for shallow frying
• 1 Red onions, very thinly sliced
• 2 Limes, juiced
• 1 Fresh chillies, deseeded and finely sliced
• 10 g Fresh coriander, chopped
• 60 g Mayonnaise, mixed with a squeeze of lime

Method

1. Heat the oven to 220°C (200°C fan). Toss the wedges with the olive oil and a pinch of salt and roast until soft and caramelised.
2. Mix the fish with the lime juice, garlic, cumin and half the salt and leave for 10 minutes.
3. Soak the onion in cold water for 5 minutes to soften its bite, drain, then toss with the lime juice, chilli, coriander and a pinch of salt.
4. Mix the flour, cornflour and remaining salt. Toss the fish in it, then shallow-fry in batches in the hot oil until crisp and golden. Drain on kitchen paper.
5. Pile up the fish with the salsa on top, sweet potato wedges and lime mayo on the side.