"Jalea Mixta"
Deep-fry seafood mix, served with Tartar Sauce
Servings 4 people
Ingredients
- Vegetable Oil for deep frying
- 250 gr of Fish filet into bite-size rectangles
- 250 gr of Shrimp veins removed
- 250 gr of Squid cut into rings
- Salt and Pepper
Beer Batter
- 3 cups Beer Black beer or one that has flavor
- 1 tbsp of baking powder
- 2 cup of Cornstarch
- 2 cups of All Porpuse flour
- 1 tablespoon of Paprika
- 1 tbsp Sea Salt
- 1 tablespoon of Mustard
- 2 tablespoons of "Pisco" Optional
"Ají Mayo"
- 2 tablespoons of "Ají Amarillo" paste
- 1/2 cup mayo
- 2 tablespoons "Huacatay Paste"
- 1 Lime Juiced
Sides
- 1/2 Cup of Tartar Sauce
- 4 portions Fried Yucca
- Sarza Criolla
Instructions
- In a pot add oil to deep fry and put some paper towels on a tray. Use a termometer make sure oil temp gets to 180C - 350F
Beer Batter
- In a bowl mix, all the ingredients for the beer batter, until smooth, the texture should be kind of thick
Seafood
- Make sure the "meats" are dry - use a paper towel
- Add salt and pepper to your fish & seafood then toss it into the beer batter, remove the excess add it to the hot oil
- you know they are done when they start floating, once they are cooked set them aside on a tray with paper towels and sprinkle some salt
Ají Mayo
- In a bowl mix mayo, lime juice, Ají Amarillo paste ,and Huacatay paste add salt, pepper to taste and voila.
- Serve The Jalea Mixta with some Sarza Criolla, Yucca, Tartar sauce and Ají Mayo on top.
Notes
- Use your favorite kind of fish, it has to be cut into bite pieces otherwise it won't cook properly.
- You can use any kind of seafood you like.
- Pisco is a type of Peruvian "Aguardiente", it has a Qualified Designation of Origin
- Always Salt your food after they come out of the frier!
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