My recipe for the January BRBC challenge Fried Fish, Chilean recipe.
I did it on the way I remember my grandmother used to do it. I bought a fish (redfish) that looked like Róbalo, one of my favorite fish in Chile, I read that are on the same family. I like it a lot, has a very mild flavor and good texture.
Excuse the pictures, the days have been cloudy, and I run into cooking fast before it’s dark and impossible to take pictures.
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PinDescription
My grandmother’s recipe for a light, crunchy fried fish.
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Ingredients
- 2 pounds of fish fillet without bones and skin clean (I used redfish, catfish works too)
- 1 cup flour
- 3/4 cup beer or white wine
- salt, pepper, lemon for dressing
Instructions
- Cut fish into 6 portions, making sure you remove all bones.
- Season with lemon juice, salt, and pepper on both sides and let stand for 5 minutes.
- Heat vegetable oil in a skillet high walls. At least about 5 cm deep.
- To prepare the batter, in a bowl mix the flour and beat with a fork while adding the beer, add salt, pepper, and a pinch of seasoning of your choice, such paprika. The consistency should resemble a thick milkshake.
- To test the oil drop a little of the batter should float and immediately start to brown. Try it (carefully, it will be hot) and see if the flavor is nice.
- Dip the fish in the batter and fry on both sides about 3 minutes per side until golden and crispy.
- Remove to a plate cover with paper towels, and serve immediately with potato salad and tomatoes sliced (the traditional sides in Chile)
Keywords: fried fish, chilean cuisine
En Australia le llamamos “Beer bater”, es la misma receta y queda super crunchy y Rico especialmente con Fish Fingers….gracias.
Si es una receta popular en muchos países.
como se llama merluza en ingles??? gracias
Hake, pero en general son familias de pescados, entonces no siempre es exacto. En la parte de EEUU donde yo vivo Houston, no suelo encontrarlo.