Name: Chilean Fried Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Chilean
Ingredients: 2 pounds of fish fillet without bones and skin clean (I used redfish, catfish works too); 1 cup flour; 1 1/2 to 2 cups of beer or white wine; salt, pepper, lemon for dressing; oil to fry

Versión en español

Fried fish is a classic in Chile, especially when visiting the coast. Serve accompanied by salads, potatoes salad, or French fries. Quick and easy to do at home.

Tips for delicious Chilean fried fish:

Why does this recipe have no egg?

Because you don’t need to, it wasn’t my forgetfulness or anything like that. This recipe was taught to me by my grandmother, and she made the batter like this, and it turns out perfect, crispy, golden, and light.

What fish to buy in the US?

It depends on where you live. On the coasts, there are different alternatives. And sometimes, I have even seen Congrio (eel) here in Houston. Redfish is easy to find. It’s from the same family as Róbalo. I like it a lot. It has a very mild flavor. Cod is another suitable replacement.

I have never fried, what do you recommend?

It is best to fry in a pot with high walls and a thick and heavy bottom because this way, the pot can conserve more heat and avoid fluctuations in the temperature of the oil when adding the cold fish. Fry at 350F/180C. If you don’t have a thermometer, you can use a bread cube. It should start browning immediately. It is much easier to make your hand and practice with a thermometer because if the oil is very hot, over 375F/190C, you can end up with raw inside and too golden outside.

How do I know the fish is cooked inside?

Practice, or a thermometer, should be at an internal temperature of 145F/62C. In general, medium-thick pieces take 3 minutes per side in oil at 180C. Thick pieces take 5 minutes per side.

What oils are suitable for frying?

Vegetable oil works. In the US, peanut oil is the best since it smokes less.

Chilean Fried Fish

Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8
Category: Fish
Method: Fried
Cuisine: Chilean

Print Recipe

Description

My grandmother’s recipe for a light, crunchy fried fish.

Ingredients

Units

2 pounds of fish fillet without bones and skin clean (I used redfish, catfish works too)
1 cup flour
1 1/2 to 2 cups of beer or white wine
salt, pepper, lemon for dressing
oil to fry

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 what you want.
Dip the fish in the batter and fry on both sides for about 3 to 5 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)