Fish Chicharrón (cracklings) with Tartar Sauce


  • 1 lb whitefish
  • Salt and pepper
  • 1 tbsp mustard
  • 1 egg
  • ¾ cup white flour
  • ¾ cup corn starch
  • 1 tbsp olive oil
  • 1 egg
  • 1 hard-boiled egg
  • ½ cup vegetable oil
  • 1 tsp mustard
  • 2 tbsp red onion
  • 1 tbsp Chinese onion
  • Salt & pepper
  • Juice of half a lemon
  • Cut the fish into strips of about ¾” (2 cm). In a bowl, season the fish with salt, pepper, and mustard. Add the egg and mix well. Let rest for about 15 Minutes.
  • Place the white flour, corn starch and 1 tsp of salt in a separate bowl. Mix well.
  • Dredge the fish strips in the flour and shake to remove excess.
  • On the Instant Vortex control panel, press Air Fry, then set time to 13 Minutes and temperature to 400°F (205°C). Press Start.
  • Once Add Food appears on the display, add the fish, spraying it evenly with oil or drizzling 1 tbsp olive oi evenly over it.
  • Meanwhile, prepare the sauce. Place 1 raw egg in a blender, start blending and slowly pour in oil until mayonnaise consistency is obtained. Add salt, pepper, juice of half a lemon, 1 tsp mustard. Blend using blender. Place the mayonnaise in a container; add grated hard-boiled egg, diced onion, and Chinese onion. Mix and set aside.
  • Once 9 Minutes appears on the display, open the air fryer and check that there are no areas of the fish with dry flour; if so, spray them with a little oil.
  • Once Turn Food appears on the display, turn the fish over. Let cook for remaining time until screen says End.
  • Once the fish is ready, let cool for a few minutes and serve with the tartar sauce and fried cassava.
Previous Next