Chicharrón de Pota

Chicharron de pota recipe

  1. Peruvian Chicharrón de Pota Recipe
  2. How to prepare Chicharrón de Pota
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Chicharrón de Pota Recipe

The Chicharrón de Pota is a typical dish of our lands. Pota or squid is one of the most consumed molluscs in Peru , and with a high nutritional value. This variant of cooking it is one of the favorites by Peruvians, ideal for a light meal or as an accompaniment in activities. Cook this recipe with us!

How to prepare Chicharrón de Pota

Peruvian Recipe of Chicharrón de Pota
Chicharrón de pota

The Chicharrón de Pota recipe is a delicious, crispy and easy to prepare dish. It is made by frying the squid or squid previously breaded in egg and flour in hot oil. It is accompanied with jelly or Creole sauce.

🔪 Prep Time15 minutes
🍲 Cook Time30 minutes
⏲️ Total Time45 minutes
🍽️ Servings4 servings
🔥 Calories535 calories


  • 2 eggs
  • 30 grams mustard
  • 1 teaspoon minced garlic
  • 10 grams of pepper
  • 5 grams cumin
  • Salt to taste
  • 250 grams pota
  • 500 grams unprepared flour
  • oil for frying
  • 1 lemon


  1. In a bowl or container, beat the eggs, as if you were preparing an omelet. Add the mustard, garlic, pepper, cumin and salt to taste, beat again and reserve.
  2. Next, cut the squid into strips one finger thick, if it is not previously cut. Season it with salt, pepper and lemon.
  3. In another bowl, place the flour, add salt to taste and 5 gr. of pepper.
  4. Add the squid to the beaten egg, and let it rest for 1 minute.
  5. Then pass the pota in the flour mixture until it is well covered.
  6. Heat oil in a large frying pan and fry the previously breaded squid until they brown evenly and are ready to serve.
Related:  Sudado de Pescado

Next, we leave you the following 3 Tips to cook this delicious recipe.

Tips and tricks

  • When you finish frying them, put them on absorbent paper to remove excess fat.
  • Fry until golden brown not brown, no more than 2 minutes.
  • Cut the pieces of pota neither too wide nor too thin so that they are neither too crispy nor too dry.

Additional information

Formerly the pork rind was a food that was obtained by melting pork fat. This pork fat was then used to cook the meat and fry the pork skin with or without meat. Currently less lard is used for health reasons as it is very harmful and it was changed for vegetable oils.

Over the years, the pig ceased to be the only animal with which to prepare this recipe, using poultry, fish, molluscs, shellfish and meat. In our country, pota or squid is cooked a lot, and it is a delicacy. It is served as a side dish, appetizer or main course, as you choose.

The word chicharrón has spread from the Spanish Cuisine throughout all the Spanish-speaking countries, to give meaning to the different ways of cooking it. This technique was brought by the Spanish to our continent during colonization. It was the slaves who used to cook it, submerging the meat in palm oil.

This dish is cheap, quick and easy to prepare. Due to its characteristics, it has become very popular in various Latin American countries, including ours, and is sold in establishments known as chicharronerías. His style of preparation, frying the meat until crispy, has won the approval of many Peruvians.

Related:  Tiradito de Pescado

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