Pescado Frito con Salsa Criolla
Pescado Frito con Salsa Criolla is a beloved dish from the coastal regions of Peru and Ecuador, featuring whole or filleted fish that is seasoned, dusted in flour, and deep-fried until golden and crispy. It is traditionally served with a vibrant, tangy salsa criolla made from thinly sliced red onions, tomatoes, fresh lime juice, and cilantro. The dish is a staple of coastal cuisine, often enjoyed with sides like yuca (cassava) or white rice.
🍽️ Nutrition at a glance
This dish is a high-protein meal, with the fish providing lean protein and healthy fats. The deep-frying adds calories and fat, while the fresh salsa contributes minimal calories but is rich in vitamin C and antioxidants. A typical serving can range from 400 to 600 calories, depending on the fish type and preparation.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 42 g |
| Carbs | 28 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Vitamin C | 25 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin B12 | 5.8 mcg |
| Selenium | 45 mcg |
| Phosphorus | 380 mg |
| Potassium | 620 mg |
| Niacin (B3) | 8.5 mg |
| Vitamin A | 120 IU |
Per 1 whole fried fish (approx. 300 g) with 1/2 cup salsa criolla (120 g) · estimated, varies by recipe
💡 What's interesting
What makes this dish culturally unique is the 'salsa criolla,' a simple yet iconic condiment that cuts through the richness of the fried fish with its bright acidity. Nutritionally, it's a good source of omega-3 fatty acids (if using oily fish) and provides a fresh, vegetable-rich contrast to the fried component.
