Bread with Carretilla Fjerrey and Yellow Chili Tartar

45 min
This sandwich is an icon of Peruvian street food. It consists of crispy fennel fillets, marinated and fried to perfection, served inside warm French bread. The key to success lies in the accessories: a creamy avocado base and, above all, a generous amount of our homemade tartar sauce, enhanced by the flavor and color of yellow chili pepper. It is crowned with a fresh Creole bramble that gives it just the right acid and spicy touch. Every bite is an explosion of flavor: the crunchiness of the fish, the creaminess of the avocado and the sauce, and the freshness of the onion.

INGREDIENTES

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4
Sándwiches

HERRAMIENTAS

  • + 2 medium Bowls.
  • + 1 deep plate or platter
  • + 1 Frying pot
  • + 1 x Skimmer
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Marinate the Pejerrey. In a bowl, place the cleaned pejerrey fillets. Season with salt, pepper, garlic powder, mustard, parsley and oregano. Add the egg and, with clean hands, mix everything until each fillet is well impregnated. Marinate for at least 10 minutes.

Step 2:

Prepare the Tartar. While the fish is marinating, prepare the sauce. In another bowl, mix the mayonnaise with the red onion, coriander, chili pepper and hard-boiled egg, all finely chopped. Add the yellow chili paste, lemon juice, salt and pepper. Integrate everything well and refrigerate until ready to use.

Step 3:

Coat the fish. In a deep plate, mix the flour with the cornstarch. Pass the marinated pejerrey fillets through this dry mixture, one by one, making sure they are completely covered and shaking off any excess.

Step 4:

Fry to the Crunch point. Heat the oil in a pot over medium-high heat. When hot, fry the fish in small batches so as not to lower the temperature of the oil. Cook for 2-3 minutes per side, until golden brown and crisp. Remove them with a skimmer and let them drain on absorbent paper.

Step 5:

Assemble the sandwich. The best part is here! Open a French loaf in half. Spread a good layer of the yellow chili pepper tartar on the base. Place some slices of avocado on top. Arrange the fried fish generously. Add a little more tartar sauce over the fish and top with a good serving of Creole bramble. Cover the sandwich and enjoy!

TIPS

  • + Double Frying (Optional): If you want extra crispy fish, you can do a double fry. Fry it for the first time for 2 minutes, take it out, and just before serving, fry it again for 1 minute in hot oil.
  • + Instant Creole Bramble: So that your onion is not so strong, cut it into fine julienne strips and pass it through a stream of cold water with a pinch of salt. Drain well before use.
  • + Bread is Key: Look for good French bread, with a crisp crust and soft crumbs. If you lightly toast it inside before assembling the sandwich, you will prevent it from getting wet so quickly with the sauce.
  • + Don't Saturate the Pot: Fry the fish in batches. If you put too many at once, the temperature of the oil will drop and the fish will be greasy instead of crispy.