Pan con Pejerrey Fried Fish Sandwich

Name: Pan con Pejerrey Fried Fish Sandwich
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb fresh or frozen smelt (thawed), cleaned, dried; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp ground cumin; 1/2 cup vegetable oil; 1/2 small red onion, thinly sliced; 2 tbsp fresh lime juice; 2 small Roma tomato, thinly sliced; 1/4 cup mayonnaise; 2 tsp aji amarillo paste (or hot sauce); 1/4 cup fresh cilantro, chopped; 4 crusty sandwich rolls, split

A popular Peruvian street-breakfast sandwich featuring small whole fish (smelt or silver smelts) pan-fried until crispy and tucked into a crusty roll with salsa criolla and aji amarillo mayo.

40 minEasyServes 4430 cal/serving

PeruvianBreakfastStovetopPescatarianHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

Ingredients

1 lb fresh or frozen smelt (thawed), cleaned, dried
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp ground cumin
1/2 cup vegetable oil
1/2 small red onion, thinly sliced
2 tbsp fresh lime juice
2 small Roma tomato, thinly sliced
1/4 cup mayonnaise
2 tsp aji amarillo paste (or hot sauce)
1/4 cup fresh cilantro, chopped
4 crusty sandwich rolls, split

Instructions

1

Pat 1 lb cleaned, dried fresh or frozen smelt (thawed) thoroughly dry. In a shallow dish, mix 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp ground cumin.
2

Make the aji mayo: stir 2 tsp aji amarillo paste (or hot sauce) into 1/4 cup mayonnaise and set aside.
3

Toss 1/2 small thinly sliced red onion with half the 2 tbsp fresh lime juice and a pinch of salt. Let sit for 10 minutes.
4

Dredge each piece of smelt in the seasoned flour, shaking off any excess.
5

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry smelt in batches until golden and cooked through to an internal temperature of 145°F (63°C), about 2-3 minutes per side. Drain on paper towels.
6

Add 2 small thinly sliced Roma tomato and remaining lime juice and 1/4 cup chopped fresh cilantro to the pickled onion. Toss gently to make salsa criolla.
7

Spread aji mayo on cut sides of 4 split crusty sandwich rolls. Fill each roll with fried smelt and top with salsa criolla. Serve immediately.

Questions

Can I make Pan con Pejerrey Fried Fish Sandwich gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pan con Pejerrey Fried Fish Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan con Pejerrey Fried Fish Sandwich?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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