Chilean breaded fried fish is a simple and economical recipe that is very common in all coastal areas of the country. It’s a dish prepared by coating fish with a flour batter that gives it a light and crispy crust, making it a classic in Chilean cuisine.
Contents
Nutrition Facts
Each serving of Chilean fried fish contains approximately 380 kcal, 22 g of protein, 18 g of fat (2.5 g of saturated fat), 55 mg of cholesterol, 32 g of carbohydrates, 1 g of sugars, and 520 mg of sodium.
How to Make Batter for Fried Fish
One of the best secrets to achieving crispy fried fish is to use a carbonated beverage, typically mineral water with gas or a light, low-alcohol, neutral-flavored lager beer.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
- 250 ml of light lager beer or carbonated water
- 200 g of wheat flour
- 4 large fillets of white fish (hake or sea bass)
- 1 teaspoon of salt
- 1 teaspoon of paprika (optional)
- 1 teaspoon of mustard (optional)
- ½ teaspoon of pepper
Instructions
- Thoroughly wash the fish fillets, remove the skin and bones if any, and blot excess moisture with paper towels. Season to taste and set aside. In a large bowl, sift the flour and add salt, pepper, and optionally paprika and mustard.
- Add the beer and mix everything with a wooden spoon until you get a smooth mixture. In a large skillet, add enough oil and heat it over high heat until it reaches 180°C (356°F).
- Coat the fish fillets in the batter and carefully immerse them in the hot oil, one or two pieces at a time, without overlapping. Fry for 4-6 minutes, depending on the thickness of the fillet, until the exterior is golden and crispy.
- Remove with a slotted spoon and place on paper towels. Serve the breaded fried fish immediately, either on its own or accompanied by Chilean salads, mayo potatoes, french fries, or in a sandwich with crispy marraqueta bread.
Keys for a Perfect Fish Batter
- Temperature Precision: Frying at 180°C (356°F) is non-negotiable. If the oil is too cold, the batter will soak up oil like a sponge; if it’s too hot, the outside will burn before the fish is cooked through.
- The “No-Egg” Tradition: Authentic Chilean fish batter typically omits eggs. Eggs tend to make the coating “breadier” and heavier, while a simple flour and carbonated liquid mix keeps the crust thin and exceptionally crispy.
Frequently Asked Questions (FAQ)
Fish batter with or without egg?
Traditional fish batter generally does not include eggs, as the high frying temperatures would cause them to cook too quickly, making the batter heavier.
What temperature should I fry fish at?
The ideal temperature for frying fish is typically between 170 and 180°C (338 and 356°F), as lower or higher temperatures may result in overcooking or a fish that is burned on the outside and raw on the inside.
What is the best fish for this recipe?
In Chile, Hake (Merluza) and Sea Bass (Reineta) are the top choices due to their mild flavor and firm white flesh that holds up well during the frying process.
Can I use carbonated water instead of beer?
Absolutely. If you prefer a more neutral flavor or want to avoid alcohol, sparkling mineral water provides the same physical aeration benefits as beer for a crispy result.
How to Make it With a Thermomix
- In the Thermomix container, add the flour, salt, paprika, mustard, and pepper. Add the beer or carbonated mineral water and mix the ingredients for a few seconds at low speed, gradually increasing the speed until you achieve a thick, homogeneous mixture.
- Dip the fish fillets into the batter prepared in the Thermomix until fully coated, then fry them in vegetable oil until crispy.
Did You Know?
Fried fish is a globally consumed dish with historical records of consumption dating back to ancient Rome. It’s usually prepared with small, non-spiny fish.
