Pan-Seared Kippers with Picarones
A Peruvian-inspired breakfast dish featuring crispy kippers and sweet picarones. The robust flavors of the kippers are paired with the crunchy picarones for a delightful breakfast treat.
Ingredients
- ●2 Kipperssmoked herring
- ●4 PicaronesPeruvian doughnuts
- ●1/4 cup Unsalted buttermelted
- ●1/4 cup Granulated sugarfor picarones
- ●1 cup All-purpose flourfor picarones
- ●1 teaspoon Baking powderfor picarones
- ●2 Eggsbeaten for picarones
- ●1 cup Milkfor picarones
- ●1/4 teaspoon Cinnamonfor picarones
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
- 2
2. In a bowl, whisk together flour, sugar, baking powder, and cinnamon.
- 3
3. Add the eggs, milk, and melted butter to the dry ingredients. Mix well.
- 4
4. Using a spoon, drop small balls of the dough into hot oil.
- 5
5. Fry the picarones until golden brown, about 2-3 minutes per side.
- 6
6. Drain the picarones on paper towels.
- 7
7. Meanwhile, heat a skillet over medium-high heat.
- 8
8. Add the kippers, skin side up, and sear for 2-3 minutes.
- 9
9. Flip the kippers and cook for an additional 2-3 minutes.
- 10
10. Serve the kippers with picarones and a sprinkle of granulated sugar.