Chilean Fried Fish - Pilar Hernández's Chilean Kitchen
Fried fish is a classic in Chile, especially when visiting the coast. It's often served with salads, potato salad, or French fries. Quick and easy to make at home.
Ingredients · Servings 8
- 1 kilo of clean, boneless, skinless fillets of large fish (hake, conger eel, sea bass)
- 1 cup (125 grams) of all-purpose flour
- 1 1/2 - 2 cups of beer or white wine
- salt, pepper, lemon, all-purpose seasoning
- frying oil
Method · 1 h
- Cut the fish into 6 portions and make sure it has no bones.
- Season with lemon juice, salt and pepper on both sides and let rest for 5 minutes
- Heat vegetable oil in a high-sided frying pan. At least 5 cm deep.
- To prepare the batter, place the flour in a bowl and, while whisking with a fork, add the beer, salt, pepper, and a pinch of all-purpose seasoning. You want a batter as thick as cold cola.
- To test the oil, drop in a little of the batter; it should float and begin to brown immediately. Taste it to see if the batter is seasoned to your liking.
- Coat the fish in the batter on both sides and fry for about 3 minutes per side until golden brown and crispy.
- Remove to a plate lined with paper towels, let drain a little and serve immediately with mashed potatoes, potato salad and Chilean salad or french fries.
Why doesn't this recipe have eggs?
Because it really doesn't need it, it wasn't an oversight on my part or anything like that. My grandmother taught me this recipe; she made the batter this way and, honestly, it turns out perfect: crispy, golden, and light.
tips and advice below the recipe.
Description
An unbeatable recipe from my grandmother.
