📍 Pátzcuaro
Pátzcuaro Fried Charales
Tiny lake fish fried until crisp and golden, served in a paper cone with lime and salsa.
- Preparation
- 15 min
- Cooking
- 10 min
- Waiting and resting
- 0 min
History
A delicacy of the Purépecha lake region, charales have been caught in Lake Pátzcuaro since pre-Hispanic times. They are sold hot at the docks and lakeside stands, wrapped in paper, as an emblematic snack of the town.
Ingredients
Preparation
- 1
Rinse the charales and drain them very well; if dried, soak them for a few minutes and pat dry.
- 2
Sprinkle with lime juice and a little salt and let rest for 5 minutes.
- 3
Heat plenty of oil and fry the charales in batches until golden and crisp.
- 4
Drain them on paper towels to remove excess grease.
- 5
Serve hot in a paper cone with more lime and chile de árbol salsa.
Cooking tips
- Dry the fish thoroughly after adding lime to reduce splattering during frying.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Charal(Context)
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