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Jalea mixta
Mixed fried seafood with cassava
Jalea mixta: a crisp heap of fried fish, squid and prawns on fried cassava with salsa criolla
PeruvianOrdered to share at a Lima cevichería on a Sunday, jalea mixta arrives as a tall golden pile: chunks of white fish, squid rings and prawns, all in a light, crackly coat, on top of fried cassava and buried under a fresh tangle of salsa criolla. The contrast is the point, hot and crunchy underneath, cold, sour and sharp on top, with tartar sauce or ají on the side and cold drinks all round. A frequent mistake is crowding the oil, which drops its temperature and gives you a soggy, greasy coat; fry in small batches and let the oil come back up between them. Chef's tip: boil the cassava first and let it steam dry before frying; it turns fluffy inside and shatteringly crisp outside.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cassava
- 1 ⅓ lb cassava (yuca)peeled, cut into fingers, woody core removed; frozen is fine
- 1 tsp salt
For the seafood
- 14 oz firm white fish filletcod, hake or sea bass, cut into 3 cm chunks
- 10 ½ oz squidcleaned, cut into rings
- 9 oz raw prawnspeeled and deveined
- 2 garlic clovescrushed
- 2 tbsp lime juice
- 1 tsp salt
- ½ tsp white pepper
- 4 oz plain flour
- 2 ⅛ oz cornflour
- 2 eggsbeaten
- 6 ¼ cups vegetable oilfor deep frying
For the salsa criolla
- 2 red onionsvery thinly sliced
- 1 ají limo or red chillithinly sliced
- ¼ cup lime juice
- 2 tbsp fresh corianderchopped
- ½ tsp salt
To serve
- 3 ½ oz tartar sauce (optional)
- 4 lime wedges (optional)
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Method
0/7 doneStep 1: Simmer 1 ⅓ lb cassava (yuca) in salted water with 1 tsp salt until tender but not falling apart. Drain and leave to steam dry on a rack.
18 minStep 2: Toss 14 oz firm white fish fillet, 10 ½ oz squid and 9 oz raw prawns with 2 garlic cloves, 2 tbsp lime juice, 1 tsp salt and ½ tsp white pepper and keep in the fridge while you get everything else ready.
10 minStep 3: For the salsa, soak 2 red onions in iced water for 5 minutes, drain well, then mix with 1 ají limo or red chilli, ¼ cup lime juice, 2 tbsp fresh coriander and ½ tsp salt. Keep cold.
5 minStep 4: Heat 6 ¼ cups vegetable oil in a deep pan to 350°F. Fry the cassava in two batches until golden and crisp, then drain on kitchen paper and keep warm in a low oven.
8 minStep 5: Mix 4 oz plain flour and 2 ⅛ oz cornflour on a plate. Dip the seafood in 2 eggs, then toss it in the flour mixture, shaking off the excess.
Step 6: Fry the seafood in small batches at 350°F until golden: 2–3 minutes for the fish (it should be opaque and flake), about 90 seconds for squid and prawns (pink and just firm). Drain.
10 minStep 7: Pile the cassava on a platter, heap the seafood on top and crown it with the salsa criolla. Serve at once with 3 ½ oz tartar sauce and 4 lime wedges.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 45 g
- Carbs
- 78 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jalea mixta take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- 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 lime juice?
- Lemon juice, same amount.
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