Entree: Peru – Andean Highlands – Trucha Frita (Pan-fried trout with a crisp flour crust served with Andean potatoes and a fresh onion-lime salsa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 4 whole trout, gutted and scaled, approx. 8 oz (225 g) each
- 1 cup (125 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (60 ml) fresh lime juice
- 1/2 cup (120 ml) vegetable oil for frying
- 2 medium yellow potatoes, about 12 oz (340 g), peeled and boiled until just tender
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) white vinegar
- 1 tsp (4 g) granulated sugar
- 2 tbsp (8 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. Parboil the potatoes in salted water until just tender, about 12–15 minutes; drain and keep warm.
2. Make the salsa criolla by tossing the sliced red onion with 2 tbsp (30 ml) white vinegar, 1 tsp (4 g) sugar, 1/4 cup (60 ml) fresh lime juice, and a pinch of salt; let sit at room temperature to mellow while you cook.
3. Rinse trout and pat dry thoroughly with paper towels; season inside and out with 1 tsp (6 g) kosher salt and 1/2 tsp (2.5 g) black pepper.
4. Spread 1 cup (125 g) all-purpose flour on a plate and dredge each trout lightly, shaking off excess flour.
5. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Add trout (work in batches if needed) and fry 3–5 minutes per side, turning once, until golden brown and cooked through; internal flesh should flake easily.
6. Transfer fried trout to a paper-towel-lined plate to drain briefly; squeeze a little additional lime juice over each fish if desired.
7. Arrange boiled potatoes alongside the trout, spoon salsa criolla over or beside the fish, sprinkle 2 tbsp (8 g) chopped cilantro as garnish, and serve immediately with lime wedges.