Fritos Mixtos con Salsa China Latina

This versatile appetizer can be dressed up for a fancy dinner or dressed down for use as a snack at a Super Bowl party. Calamari and mushrooms can be substituted for the suggested ingredients.
Country of Origin
South America
Preparation time

Dipping sauce
1/2 cup sugar
1/4 cup distilled white vinegar
2 tsp. red chile sauce
1/2 tsp. salt
1 tsp. cornstarch
1 small red chile, cut into rings

Fried foods
1 1/2 cups all-purpose flour
1 can (12 oz.) beer
1/2 tsp. salt
Vegetable oil
1 onion, sliced into rings
1 ripe plantain, peeled and sliced into rounds
1 lb. shrimp, peeled
1 lb. firm white fish (cod, haddock, or snapper), sliced


1. Make the dipping sauce: In a nonaluminum saucepan, combine sugar, vinegar, red chile sauce, and salt. Bring to a boil over high heat, whisking to blend. In a small bowl, whisk 1/4 cup water into cornstarch. Add to vinegar mixture, reduce heat to medium, and cook until sauce lightly thickens. Transfer to a serving dish. Sprinkle red chile rings over the top.

2. Make the fried foods: In a large bowl, combine flour, beer, salt, and 1 tablespoon vegetable oil. Set aside for at least 30 minutes.

3. In a deep fryer or skillet, heat 1/2 to 1 inch of vegetable oil. Using a fork or chopsticks, dip onion, plantain, shrimp, and fish in batter. Shake off excess. Fry until golden brown. Drain well on paper towels. Serve with dipping sauce.