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Peruvian

Jalea Mixta (Peruvian Fried Seafood Platter)

A coastal Peruvian fried seafood platter with fish, prawns, squid, and bright salsa criolla.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Jalea Mixta (Peruvian Fried Seafood Platter)

50 mintotal

Prep 25 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Thirty minutes. The salsa criolla is made first so the onion has time to soften in the lemon while the seafood fries.

Method

  1. Mix the sliced onion with lemon juice, coriander leaves, 0.25 tsp salt, and a pinch of ground black pepper. Set aside as salsa criolla.

  2. Pat the white fish, prawns, and squid very dry. Season with 0.25 tsp salt and ground black pepper.

  3. Mix all-purpose flour, cornstarch, garlic powder, paprika, and the remaining salt in a shallow bowl.

  4. Dip the seafood in beaten egg, then coat lightly in the flour mixture. Shake off excess coating.

  5. Heat neutral oil in a wide pan over medium-high heat. Fry the seafood in batches for 2–3 minutes until crisp and golden.

    2–3 min

  6. Drain on a rack or paper towel. Serve immediately with the salsa criolla on top or on the side.

How to tell it's done

The seafood should be crisp outside, tender inside, and served before the coating softens.

Getting it right

Tip

Dry the seafood well before coating; moisture makes the crust heavy instead of crisp.

What to serve it with

Serve as a shared starter with salsa criolla and lemon wedges.

Common mistakes

The squid is rubbery.
Two to three minutes is the whole cooking time, and squid is the first thing to toughen. Fry it separately from the fish if you can — it needs less time than either the prawns or the fillets.
The coating comes off in the oil.
Dry the seafood thoroughly before the egg, and shake off the excess flour as the recipe says. Wet seafood cannot hold a coating, and a thick clumped one slides off as it fries.

Substitutions

  • White Fish — Use any firm boneless white fish that holds its shape while frying.
  • Squid — Use extra prawns if squid is unavailable.

Storing and reheating

Eat immediately — fried seafood softens within twenty minutes and reheats badly. The salsa criolla keeps two days in the fridge and improves after an hour, so make that ahead and fry to order.