Red‑Bellied Piranha Canapés
- 27 min
- Serves 12
- 4 ingredients
20 minutes to prep, 7 to cook. These daring canapés pair bite‑size piranha fillets with a piece of steak, creating a bold surf‑and‑turf appetizer. Lightly coated in starch and deep‑fried, they are served with a spicy mayo that adds a punch of flavor, perfect for adventurous eaters.
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Method
Clean and gut the piranhas as shown in the video, then pat them dry.
Cut the fillet steak into bite‑size pieces suitable for skewering.
Thread one piranha onto a piece of fillet steak with a toothpick to form a small skewer.
Lightly dust each skewer with tapioca or corn starch, shaking off any excess.
Heat oil in a deep‑fryer or heavy pot to 200‑425°F (392‑428°F).
Deep‑fry the skewers for about 2 minutes, or until the coating is golden and the fish is cooked through.
Remove the canapés, drain on paper towels, and let them rest briefly.
Serve the hot canapés with spicy mayonnaise for dipping and enjoy immediately.
Tips while you cook
- Dry fish before coating
- Pat the cleaned piranhas dry before dusting with starch.
- Remove excess starch
- Shake off any excess tapioca or corn starch after dusting each skewer.
- Fry at correct temperature
- Heat oil to 200‑220 °C and fry the skewers for about 2 minutes until golden.
- Drain and rest briefly
- After frying, drain the canapés on paper towels and let them rest briefly before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Watch Andrej Urosevic make it. The video loads from Instagram when you tap.
Andrej Urosevic made this.
The recipe comes from Andrej Urosevic’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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