Entree: Brazil – Amazonas – Jaraqui Frito (Whole small Amazon river fish seasoned and deep-fried until crisp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 6 whole jaraqui, approx. 6 oz (170 g) each
- 1 cup (120 g) manioc/cassava flour for dusting
- 1 tsp (5 g) fine sea salt, plus extra for seasoning
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) vegetable oil for brushing (optional)
- 3 cups (720 ml) vegetable oil for deep frying
- 1/4 cup (15 g) chopped fresh cilantro or parsley (optional, for garnish)
- 1 lime, cut into wedges, for serving

Instructions

1. Rinse the jaraqui under cold water and pat dry thoroughly with paper towels. Make 1–2 shallow diagonal slashes on each side to help seasoning penetrate.
2. In a shallow bowl combine manioc/cassava flour, 1 tsp sea salt, black pepper, and minced garlic. Add lime juice and mix briefly so the coating is slightly tacky.
3. Toss each dried jaraqui in the manioc flour mixture, pressing gently so the coating adheres and gets into the slashes. Set fish on a tray while you heat the oil.
4. Heat 3 cups (720 ml) vegetable oil in a deep frying pan or pot to 350°F (175°C). Test with a small pinch of manioc flour; it should sizzle and brown slowly.
5. Fry the jaraqui in batches, do not overcrowd, about 3–5 minutes per side depending on size, until skin is deep golden and crisp and flesh flakes easily near the bone.
6. Transfer fried fish to a wire rack or paper towels to drain and season lightly with extra sea salt while hot. If desired, brush with 1/4 cup (60 ml) vegetable oil mixed with a little lime for added sheen.
7. Serve immediately with lime wedges and a sprinkle of chopped cilantro or parsley, alongside extra manioc flour for dusting.