05/25/2025
A Taste of Taiwan, A Memory from Peru: How Fried Fish Connects Cultures
A few days ago, a customer at our restaurant took a bite of our Taiwanese-style fried fish and smiled.
“It reminds me of Chicharrón de Pescado from Peru,” he said, his eyes lighting up.
We ended up chatting for a while—about food, about flavors, and about how two cultures oceans apart could somehow arrive at something so similar: crispy, golden fried fish that’s simple, satisfying, and full of soul.
That moment made me think about one of Taiwan’s most underrated street foods: 炸土魠魚 (zhá tǔ tuō yú) — fried Spanish mackerel.
---
What Is Fried Spanish Mackerel in Taiwan?
In Taiwan, this dish is everywhere. Ask any local and they’ll tell you it’s more than just fried fish—it’s a taste of home.
We typically use Spanish mackerel, a rich, flavorful fish, cut into thick chunks, marinated, lightly battered, and deep-fried until the outside is crispy and the inside stays juicy. But it’s not just the technique that makes it special—it’s where and how we eat it.
Here’s how you’ll find fried mackerel in Taiwan(but we use swordfish in our restaurant):
🍲 In a bowl of soup – especially in 土魠魚羹 (mackerel thick soup), a savory, starchy soup found at nearly every local market. The fried fish sits on top, soaking just enough broth to stay tender but still keep its crunch.
🍱 As part of a lunchbox (bento) – paired with rice, vegetables, egg, and pickles, it’s a go-to for office workers and students alike.
🍢 As a street snack – served fresh from the fryer, sprinkled with white pepper and salt, and sometimes topped with crispy fried basil.
🍺 With a cold beer – just like our Peruvian friend said, there’s something universal about fried fish and a good drink.
It’s food that doesn’t try to impress you with complexity—it wins you over with comfort.
