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Cachama frita
Cachama frita: the Llanos' butterflied river fish fried crisp, with cassava and fried plantain
Roadside restaurants on the way from Bogotá down to Villavicencio and Restrepo sell cachama by the hundred at weekends: a farmed river fish of the Orinoco basin (the same family as pacu), opened out like a book, seasoned with garlic, cumin and lime and fried until the edges turn to crisp, salty lace. Its flesh is firm, fatty and sweet, and the rib bones, fried crisp, are half the pleasure. It comes with boiled cassava, ripe plantain tajadas and a little tomato salad. Outside Colombia, look for frozen whole pacu or cachama in Latin or Asian shops; otherwise use pompano or a large sea bream. A soggy, greasy fish usually means the oil wasn't hot enough; keep it at 180 °C and fry one at a time. Chef's tip: score the thick side of the fillet in a fine crosshatch down to the bones; the fine intramuscular bones fry crisp and the heat reaches the thickest part.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the fish
To serve
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What you'll need
Fresh ingredients (3)
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Method
0/6 doneStep 1: Lay 1 whole cachama or pacu skin side down and cut a 1 cm crosshatch into the flesh, down to the bones. Rub with 3 garlic cloves, ½ tsp ground cumin, 2 tbsp lime juice and 1 ½ tsp salt. Leave in the fridge for 15 minutes.
20 minStep 2: Boil 1 ⅛ lb cassava (yuca) in salted water for 20–25 minutes, until tender and starting to split. Drain and keep warm.
25 minStep 3: Heat 6 ¼ cups sunflower oil in a wide, deep pan or wok to 350°F. Fry 1 ripe plantain slices for 3 minutes, until caramelised. Drain.
5 minStep 4: Raise the oil to 350°F. Pat the fish dry and dust with 3 tbsp cornflour. Lower it in, flesh side down first, and fry for 5–6 minutes without moving it, until golden.
6 minStep 5: Turn carefully with two spatulas and fry 5–6 minutes more, until the skin is crisp, the tail is crunchy and the thickest flesh near the spine is opaque and flakes easily.
6 minStep 6: Drain on a rack for 1 minute and serve at once with the cassava, plantain and 2 limes.
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 52 g
- Carbs
- 72 g
- Fat
- 35 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cachama frita take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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