Chicharrones de Cojinova with Creole sauce

We are in love with Peruvian cuisine, because there we find a wide variety of delicacies thanks to the great history of the country, where different cultures have merged throughout history to give birth to a gastronomic wealth without equal.

And what better than some crispy pork rinds to satisfy the palate? Today we will learn an exquisite recipe made from cojinova fish, delicious, very nutritious and now with a texture that you will not want to stop eating, in addition, it will be accompanied with a rich Creole sauce.

Preparing this dish does not take a long time, and it also has few ingredients that are easy to obtain, so if you want to amaze your family or friends with an exquisite meal, keep reading to learn how to prepare. Chicharrones de cojinova with Creole sauce.

Cojinova Chicharrones recipe with Creole sauce

Ingredients

Preparation of Chicharrones de Cojinova with Creole sauce

1. Check that the cojinova fillet is in perfect condition and clean, proceed to cut it into pieces appropriate for each person, season them with salt, pepper and cumin, cover them with a light layer of flour and independently proceed to fry them in oil at elevated temperature.
2. When noticing that the pieces of fish have browned enough, they are removed from the heat by means of a strainer and while the oil is draining, the soybean and ground kion are brushed over them, to darken them and give them the pleasant flavor that the kion provides. .
3. The oil is added again and a new browning is enough to finally remove them from the heat, always draining the oil with the strainer.
4. In addition, the Creole sauce is prepared with abundant onion cut to the feather or in thin slices, it is added chili pepper cut into slices and lemon, salt and kion.
5. Chili pepper is also prepared alone or with huacatay. Other times it is prepared by imitating chifa, lemon juice with ground pepper and salt, to soak each piece of chicharron in it.

Tips for making a delicious Chicharron de Cojinova with Creole sauce

We always recommend looking for the freshest possible ingredients, in this way we will obtain the flavor of the dish with its greatest potential.

If you want to extract the excess oil, you can place the greaves on absorbent paper instead of leaving them in the strainer.

You can use white wine or vinegar and apply it to the fish.

Make sure that the oil does not overheat to avoid burning the pork rinds, in addition, it is advisable to use new oil each time we are going to prepare this dish.

Nutritional properties of the chicharrones de cojinova with creole sauce

This dish has cojinova, which is a blue fish with great nutrients, it provides a good amount of protein while it is low in fat. By being breaded and fried in oil, you get more calories.

Wheat flour is used to give it the crispy layer, which provides carbohydrates and also vitamins such as A, B3 and B9.

Lemons have a large amount of vitamin C, in addition to being an excellent diuretic, it has important minerals such as potassium and it has antioxidant properties.

The chili peppers add capsaicin to the recipe, which is what gives it the characteristic spicy flavor, in addition to offering carbohydrates, fibers and vitamins A, B1, B2, B6 and minerals such as sulfur, iron, calcium, potassium, magnesium, sodium and iodine.

Onions provide trace elements, vitamins A, B, C, E and minerals such as copper, cobalt, chlorine, magnesium, iron, phosphorus, potassium and zinc.

Another ingredient that provides great benefits is kion or ginger, which contains amino acids, minerals such as aluminum, calcium, chromium and phosphorus, as well as vitamins B and C.