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