Chicharrones de Cazón Estilo Lencho 4x4

Today we'll be diving into a traditional coastal delicacy: "Chicharrones de Cazón." Popular in Mexico and Latin America, this dish transforms the lean meat of the dogfish shark into tangy, spicy, and irresistibly crispy bites. Prepare yourself for an explosion of flavors that will transport you straight to the seaside. This recipe is inspired by the culinary flair of Lencho 4x4 from their YouTube channel.

Ingredients:

- 2 kg dogfish shark meat (cazón) or other fish , cleaned and cut into small pieces

- Salt to taste

- Garlic powder to taste

- 3 large eggs, beaten

- Flour for breading

- Breadcrumbs

- Your choice of seasonings (e.g., chili powder, pepper)

- 2 Anaheim chilies, optional for added flavor

- Oil for frying

Equipment:

- Large bowl

- Frying pan or deep fryer

- Mixing spoon or whisk

- Slotted spoon

- Paper towels

- Plate or tray for breading

- Ziplock bag (for mess-free breading)

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Prep Time: 20 minutes

Cook Time: 10-15 minutes

Total Time: 30-35 minutes

Servings: 6-8

Instructions:

1. Season the cazón pieces with salt and garlic powder to your preference. Let it marinate for at least 15 minutes to absorb the flavors.

2. Heat a significant amount of oil in a frying pan or deep fryer. If using, add the whole Anaheim chilies to the oil to infuse it with their flavor while it heats.

3. Prepare your breading station by placing the flour mixed with your choice of seasonings in a plate or tray. Alternatively, for a cleaner method, place the flour and seasonings in a large ziplock bag.

4. Dip the marinated cazón pieces in the beaten eggs until well-coated.

5. Either roll the egg-coated cazón in the flour mixture until well-breaded or place them in the ziplock bag with the flour, seal, and shake to coat evenly.

6. Once the oil is hot, carefully add the breaded cazón pieces to the pan, working in batches if necessary to avoid overcrowding.

7. Fry the fish until golden brown and crispy, usually about 3 to 5 minutes per side.

8. Use a slotted spoon to remove the "chicharrones" from the oil and drain on paper towels to remove excess oil.

9. Serve hot with your favorite salsa, lime wedges, and fresh tortillas.

Cooking Tips:

- Adjust the seasoning to your taste. A pinch of cayenne can add an extra kick.

- Keep the oil temperature consistent for even frying (around 350°F or 175°C).

- Do not overfill the pan to maintain the oil temperature and ensure even cooking.

- Freshly squeeze some lime juice over the chicharrones just before serving for added zest.

Attribution: Inspired to Lencho 4x4 and their YouTube channel https://www.youtube.com/@Lencho4x4yelmariskero

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Fish Chicharrones