📝 About This Recipe
A beloved staple of Lima's morning markets and Callao's port, Pan con Pejerrey features delicate silverside fish fillets encased in a light, golden batter. The contrast between the crunch of the fried fish and the soft, crusty French roll is elevated by a zesty Salsa Criolla and a touch of spicy cream. This sandwich captures the soul of Peruvian coastal street food—fresh, vibrant, and incredibly satisfying.
🥗 Ingredients
The Fish & Marinade
- 16 pieces Pejerrey (Silverside fish) fillets (cleaned, deboned, and butterflied)
- 1 tablespoon Garlic paste (freshly ground)
- to taste Salt and black pepper
- 1/2 teaspoon Ground cumin
Crispy Batter
- 1 cup All-purpose flour (plus extra for dredging)
- 1/4 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking powder
- 2 Large eggs (beaten)
- 1/2 cup Cold blonde beer (or sparkling water for a non-alcoholic version)
- 1 tablespoon Ají Amarillo paste (for color and subtle heat)
Salsa Criolla
- 1 large Red onion (very thinly sliced julienne)
- 1 Ají Limo (seeded and finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
- 4 tablespoons Key lime juice (freshly squeezed)
- 2 cups Vegetable oil (for deep frying)
Assembly
- 4 rolls Peruvian Pan Francés (or crusty French/Bolillo rolls)
- 1/4 cup Rocoto cream or Mayonnaise (optional condiment)
👨🍳 Instructions
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1
Rinse the pejerrey fillets gently and pat them completely dry with paper towels; this is crucial for the batter to adhere properly.
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2
In a bowl, season the fish with salt, pepper, cumin, and garlic paste. Toss gently to coat and let marinate for 10 minutes.
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3
Prepare the Salsa Criolla: Soak the sliced onions in ice-cold water for 5 minutes to remove bitterness, then drain and dry thoroughly.
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4
In a small bowl, mix the dried onions with the chopped ají limo, cilantro, lime juice, and a pinch of salt. Set aside to macerate.
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5
In a large mixing bowl, whisk together the flour, cornstarch, and baking powder.
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6
Add the beaten eggs, cold beer, and ají amarillo paste to the dry ingredients. Whisk until you have a smooth, thick batter. Do not overmix.
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7
Heat the vegetable oil in a deep frying pan to 350°F (175°C). The oil should be deep enough to submerge the fish.
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8
Lightly dredge each seasoned fish fillet in a little plain flour, shaking off the excess.
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9
Dip the floured fish into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
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10
Fry the fish in batches for 2-3 minutes per side until they are beautifully golden brown and crispy. Avoid overcrowding the pan.
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11
Remove the fish with a slotted spoon and place them on a wire rack or paper towels to drain any excess oil.
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12
Slice the bread rolls in half and lightly toast them if desired. Spread a thin layer of mayonnaise or rocoto cream on the bottom half.
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13
Place 3 to 4 fried pejerrey fillets on each roll, stacking them slightly.
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14
Top the fish with a generous heap of Salsa Criolla and close the sandwich. Serve immediately while the fish is piping hot.
💡 Chef's Tips
Always use ice-cold beer or sparkling water for the batter; the temperature shock creates a light, airy crust. Ensure the fish is patted completely dry before seasoning and dredging to prevent the batter from sliding off. Don't dress the Salsa Criolla with lime juice until right before serving to keep the onions crisp and vibrant. If you can't find pejerrey, small smelt or very thin strips of sole or flounder make excellent substitutes.
🍽️ Serving Suggestions
Pair with a hot cup of Peruvian coffee for a traditional 'Desayuno Limeño'. Serve alongside a glass of chilled Chicha Morada (purple corn drink) to balance the fried flavors. Add a slice of fried sweet potato inside the sandwich for an authentic texture contrast. Offer extra Rocoto pepper sauce on the side for those who enjoy a serious spicy kick.