Mixed Jelly - Recipe Explained Step by Step

The jelly It is a typical dish of Peruvian cuisine, specifically from the Lambayeque and Piura regions where it originates. Basically it is a frying of fish or shellfish, or both. And depending on the ingredients, they can be called fish jelly, seafood jelly or mixed jelly, the latter being the one we bring in this opportunity.

Índice
  1. history of mixed jelly
  2. Mixed jelly recipe
    1. Ingredients
    2. Preparation
    3. Tips or secrets of mixed jelly

history of mixed jelly

First let's talk a little about the etymology of the term "jelly"which refers to a ancient culinary technique which focuses on the conservation of fish used by the Mochica people.

This technique consisted of cutting the fish into long pieces and then drying them under the sun for conservation. Then, whenever it was required, these pieces were cooked on the coals.

The antecedents of this preparation date from the beginning of the 19th century where these pieces cooked on the grill were accompanied by a sauce of onion, chili, sweet potatoes and parboiled corn; In addition, the meat was sprinkled with lemon juice or sour oranges.

Currently, its preparation has not changed much, only now the pieces of fish and shellfish are fried.

Mixed jelly recipe

This time we wanted to bring you an easy mixed jelly recipe, to eliminate once and for all, that rumor that it is a complicated preparation to do. In addition, you will look great with your friends and family by offering them one of the best seafood dishes in our country. Do not lose any data and watch the step by step.

Kitchen: Peruvian
portions: 4 people
calories:180 calories
Preparation: 20min
Cooking: 25min
Total: 45min

Ingredients

  • 4 fish fillets
  • 1 kilo of a mixture of shellfish: shrimp, squid, mussels, octopus, cuttlefish.
  • 1 cup of prepared flour
  • 2 lemons
  • 1 cup chuño (potato starch)
  • 1 egg
  • kion to taste
  • 2 tablespoons minced garlic
  • 3 teaspoons of ground red pepper
  • 3 teaspoons of liquefied yellow pepper
  • Salt and pepper to taste
  • ¼ kilo of boiled yucca

For the Creole sauce

  • 2 red onions, julienned
  • 2 lemons
  • ½ hot pepper cut into strips
  • 1 sprig of coriander finely chopped
  • 2 tomatoes, diced

Preparation

  1. The first thing you should do is wash the fish very well. Cut the fillets into medium pieces. Also wash the shellfish and remove any impurities they may have.
  2. In a container of the appropriate size, place the red pepper, the yellow pepper, the garlic, the ginger, the salt and the pepper. Mix everything very well.
  3. Dip the pieces of fish and shellfish in the previously prepared marinade. Let macerate.
  4. On the other hand, beat an egg and place it in a deep plate.
  5. Mix the flours and also place them in another deep plate.
  6. Pass the pieces of fish and shellfish first through the egg and then through the flour.
  7. Remove excess flour by passing the pieces through a sieve.
  8. Heat a frying pan with enough vegetable oil. Fry fish and shellfish. Be very careful so they don't burn.
  9. Remove them and place them on absorbent paper.
  10. While you are frying the fish, prepare the Creole sauce. Place the onion, tomato, hot pepper, lemon juice, salt and pepper in a container. Mix everything. Rectify the seasoning and add the chopped coriander.
  11. Likewise, take advantage of and fry the parboiled yucca.
  12. When everything is fried it is time to plate. Place the pieces of yucca in the bottom of a bowl and pour the pieces of fish and shellfish on top. Add a little Creole sauce and decorate with a few lemon slices.

Tips or secrets of mixed jelly

  • You can also accompany this preparation with tartar sauce, mayonnaise or rocoto cream.
  • Little by little fry the fish and shellfish, in this way they are more crispy and the oil does not burn.
  • Try to use a very good quality vegetable oil.
  • You can use more than one type of fish and all kinds of shellfish you want.
  • If you want you can season the egg and the flour mixture with a little salt.

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