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Trucha frita
Fried trout with potatoes and rice
Trucha frita: Lake Titicaca's crisp fried rainbow trout with boiled potatoes, rice and salad
Rainbow trout farmed in the cold, clear water of Lake Titicaca is what you eat in Puno, at lakeside restaurants and on the floating islands: a whole fish, dusted in flour and fried until the skin crackles, with boiled Andean potatoes, rice, a simple salad and lime. The flesh is pink-white, sweet and moist; nothing else is needed. Ask your fishmonger to gut and scale the trout. The most common mistake is moving the fish too early, which tears the skin; leave it until it releases from the pan by itself. Chef's tip: slash the thick part of each side twice before flouring, so the fish cooks evenly and the skin crisps right up to the head.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the trout
- 4 whole rainbow troutabout 300 g each, gutted and scaled
- 2 garlic clovescrushed
- 2 tbsp lime juice
- 1 ½ tsp salt
- ½ tsp black pepper
- ¾ cup vegetable oil
For the sides
- 1 ⅓ lb small potatoesscrubbed
- 1 ⅓ lb cooked white ricefreshly made or reheated until piping hot
- 2 tomatoessliced
- 1 lettucesmall, leaves torn
- ½ red onionthinly sliced
To serve
- 4 lime wedges (optional)
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Method
0/6 doneStep 1: Put 1 ⅓ lb small potatoes in salted boiling water and simmer until tender. Drain.
18 minStep 2: Meanwhile, pat 4 whole rainbow trout dry inside and out and slash the thickest part of each side twice. Rub with 2 garlic cloves, 2 tbsp lime juice, 1 ½ tsp salt and ½ tsp black pepper.
Step 3: Coat the trout all over in 2 ⅛ oz rice flour or fine maize flour, shaking off the excess.
Step 4: Heat ¾ cup vegetable oil in a large frying pan over a medium-high heat until shimmering. Fry 2 trout at a time until the skin is golden and crisp and lifts away easily.
4 minStep 5: Turn and fry the other side until golden and the flesh near the bone is opaque and flakes easily.
4 minStep 6: Arrange 2 tomatoes, 1 lettuce and ½ red onion on plates. Serve each trout with potatoes, 1 ⅓ lb cooked white rice, the salad and 4 lime wedges.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 41 g
- Carbs
- 62 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trucha frita take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 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 lime juice?
- Lemon juice, same amount.
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