Entree: Peru – Cuzco – Trucha Frita (Crispy pan-fried whole Andean trout served with tangy salsa criolla and boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 whole trout, approx. 10 oz (285 g) each, gutted and scaled
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 cup (120 g) all-purpose flour
- 1/2 tsp (1 g) ground cumin
- 1/2 cup (120 ml) vegetable oil for frying
- 1 medium red onion, thinly sliced
- 2 limes, juiced, about 3 tbsp (45 ml) lime juice
- 1/4 cup (15 g) chopped fresh cilantro
- 4 medium waxy potatoes, approx. 1 lb (450 g), peeled and boiled until tender
- 1/4 cup (30 g) cancha or toasted large-kernel corn (optional)
- Additional salt as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the trout dry with paper towels and season inside and out with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper; let rest 10 minutes.  
2. Prepare the potatoes: place peeled potatoes in salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes; drain and keep warm.  
3. Make salsa criolla: combine thinly sliced red onion, 3 tbsp (45 ml) lime juice, 1/4 cup (60 ml) chopped cilantro, a pinch of salt and 1/2 tsp (2.5 ml) ground cumin; toss and let sit 10 minutes to mellow.  
4. Dredge each trout lightly in 1 cup (240 ml) flour, shaking off excess.  
5. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Add trout and fry 4–6 minutes per side, turning carefully, until skin is golden-brown and flesh flakes easily (internal temp ~145°F / 63°C). Work in batches if necessary.  
6. Transfer fried trout to a paper-towel-lined plate to drain and season lightly with additional salt if desired.  
7. Serve each trout with boiled potatoes, a generous spoonful of salsa criolla, and sprinkle with cancha if using.

1. Pat the trout dry with paper towels and season inside and out with 1 tsp salt and 1/2 tsp pepper; let rest 10 minutes.  
2. Prepare the potatoes: place peeled potatoes in salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes; drain and keep warm.  
3. Make salsa criolla: combine thinly sliced red onion, 3 tbsp lime juice, 1/4 cup chopped cilantro, a pinch of salt and 1/2 tsp ground cumin; toss and let sit 10 minutes to mellow.  
4. Dredge each trout lightly in 1 cup flour, shaking off excess.  
5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add trout and fry 4–6 minutes per side, turning carefully, until skin is golden-brown and flesh flakes easily (internal temp ~145°F / 63°C). Work in batches if necessary.  
6. Transfer fried trout to a paper-towel-lined plate to drain and season lightly with additional salt if desired.  
7. Serve each trout with boiled potatoes, a generous spoonful of salsa criolla, and sprinkle with cancha if using.