---
title: "Chilean Fried Pejerrey (Silverside) — Crispy Beer Batter Recipe"
description: "Make crispy Chilean fried pejerrey with a light beer batter in under 2 minutes per fillet. Cold carbonated liquid and oil at 180°C are the two non-negotiables for a golden, grease-free crust."
url: https://www.chileanfoodrecipes.com/chilean-fried-pejerrey-silverside-recipe/
date: 2026-07-28
modified: 2026-07-28
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chilean-fried-pejerrey-silverside-recipe.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Fried Pejerrey (Silverside) — Crispy Beer Batter Recipe

**Versión en Español:** [Receta de pejerreyes fritos](https://comidaschilenas.com/receta-de-pejerreyes-fritos/)

![Chilean fried pejerrey (silverside) — crispy beer batter fish served with lemon](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chilean-fried-pejerrey-silverside-recipe.jpg)*Chilean Fried Pejerrey — Crispy Beer Batter Silverside Served with Fresh Lemon*

Chilean fried pejerrey (silverside) is one of the simplest and most satisfying fish preparations in the national recipe book. The fish is cleaned, dipped in a batter made with flour and a carbonated liquid — beer or sparkling water — and fried for less than two minutes until the exterior turns golden and shatters on contact. The carbonation is the technical key: the bubbles trapped in the batter expand during frying, creating a coating that is light and crispy rather than dense and doughy.

This recipe serves 4 people and takes about 75 minutes, including cleaning the fish. Serve with fresh lemon, white rice, french fries, or a Chilean salad for a complete meal.

## Nutritional Information

Each serving of fried pejerrey contains approximately 380 kcal, 25 g of carbohydrates, 18 g of fat, 25 g of protein, 1 g of fiber, 0 g of sugars, 95 mg of cholesterol, and 350 mg of sodium. Values are estimates and may vary depending on the amount of oil absorbed during frying.

## How to Make Chilean Fried Pejerrey?

You can use sparkling water or lager beer interchangeably — alcoholic or non-alcoholic. Beer adds a subtle malty note and a slightly darker finish; sparkling water keeps the flavor neutral. Either way, the liquid must be cold when it hits the batter for the carbonation to remain active.

**Prep Time:** 45 minutes

**Cook Time:** 30 minutes

**Servings:** 4 people

### Ingredients

- 1 kg pejerrey (silverside fish), whole
- 1 cup wheat flour
- ¾ cup cold beer or sparkling water
- Oil for frying
- Merkén (Chilean smoked chili, optional)
- Aliño completo (Chilean all-purpose seasoning, optional)
- Fine sea salt
- Black pepper

### Instructions

1. Wash the pejerreyes under cold running water. Using a sharp knife, remove the head and open the fish lengthwise. Cut at the tail and carefully remove the spine and any remaining bones. Trim the fins and scrape off the scales. Rinse, drain, and set aside.

![Cleaned pejerrey silverside fillets, deboned and ready to coat in beer batter](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/pejerrey-silverside-fillets-cleaned-ready-to-batter.jpg)

1. Sift the flour into a medium bowl. Whisk while gradually pouring in the cold beer (or sparkling water). Add salt, pepper, and — if using — a pinch of aliño completo and merkén. Mix until the batter is smooth, semi-thick, and uniform. Do not over-mix.

![Sifted wheat flour in a bowl for pejerrey beer batter](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/wheat-flour-for-pejerrey-beer-batter.jpg)

1. Heat oil in a deep pot or fryer to 180°C (356°F). Coat each pejerrey fillet in the batter until fully covered, letting the excess drip off, then lower gently into the hot oil. Fry for 1 to 2 minutes per side until evenly golden.

![Cold lager beer — the carbonated liquid that makes pejerrey batter light and crispy](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/cold-beer-for-pejerrey-batter.jpg)

1. Remove with a slotted spoon and drain on paper towels or place on a metal rack so air circulates underneath. Serve the fried pejerreyes immediately with fresh lemon wedges, and optionally with [homemade Chilean french fries](https://www.chileanfoodrecipes.com/chilean-french-fries-in-lard-recipe/), white rice, or a fresh salad.

## Additional Tips

### Marinating for More Flavor

Before battering, marinate the cleaned pejerreyes for 10 minutes in a light mixture of lemon juice, minced garlic, and a pinch of salt. This brief cure firms the flesh slightly, reduces any residual fishy odor, and adds a layer of flavor that comes through even under the batter.

### Maintaining Crispiness After Frying

Place the fried pejerreyes on a metal rack rather than directly on paper towels. The rack allows air to circulate underneath, preventing the base from steaming and going soft. If serving a large batch, keep the rack in a low oven (90°C) while frying the remaining pieces.

### Ingredient Substitutions

| Original Ingredient | Substitution |
| --- | --- |
| Pejerrey (silverside) | Smelt, whitebait, small whiting, or anchovies |
| Wheat flour | 50% wheat + 50% rice flour (crispier result) |
| Beer / sparkling water | Any cold carbonated liquid, including soda water |
| Merkén | Smoked paprika or cayenne pepper |

## Frequently Asked Questions (FAQs)

### Do I need beer or can I use sparkling water?

Both carbonated liquids work equally well for producing a light, crispy batter. Lager beer (alcoholic or non-alcoholic) adds a subtle malty flavor and a slightly darker color. Sparkling water produces a more neutral taste. The carbonation is what matters — it creates air bubbles in the batter that expand during frying.

### How do I prevent the pejerrey from turning out greasy?

The key is frying at a consistent 180°C. If the oil is too cool, the batter absorbs fat before it sets. Drain immediately on paper towels or, better yet, place on a metal rack so air circulates underneath and the base stays crispy.

### Can I use rice flour instead of wheat flour?

Yes, and it produces an even crispier result. Substituting 30 to 50% of the wheat flour with rice flour — a technique widely used in Asian frying — gives the batter a lighter, glassier crunch that holds longer after frying.

### How long do fried pejerreyes keep?

They are best eaten immediately after frying. Leftovers can be refrigerated for up to 1 day and reheated briefly in an oven or air fryer at 180°C for 4 to 5 minutes to partially restore the crispiness. Microwaving makes them soggy.

### What sides go well with fried pejerrey?

In Chile, fried pejerrey is traditionally served with white rice, french fries, or a Chilean salad (tomato and onion). Fresh lemon wedges are always on the plate. Pebre or chancho en piedra also work well as dipping sauces.

## How to Clean and Fillet Pejerrey?

Wash the fish and scrape off the scales with a knife from tail to head. Remove the head with a single cut, open the fish lengthwise along the belly, and remove the spine by running the blade along it from head end to tail. Pull out any remaining pin bones with tweezers, rinse the fillets under cold water, and proceed directly to battering — pejerrey is delicate and should not sit out for long before cooking.

## Did You Know?

The word *pejerrey* comes from medieval Spanish, formed by joining *peje* (fish) and *rey* (king). It literally means “king of fish” — a name that reflects its longstanding reputation as one of the finest small fish in the Southern Cone. In Chile, it appears along the Pacific coast from Arica to Chiloé and has been a staple of coastal cooking for centuries.

## Recommended

- [Chilean Fried Fish Sandwich](https://www.chileanfoodrecipes.com/fried-fish-sandwich-recipe/)
- [Chilean Grilled Corvina (Corvina a la Plancha)](https://www.chileanfoodrecipes.com/chilean-grilled-corvina-a-la-plancha-recipe/)
- [Chilean Baked Corvina](https://www.chileanfoodrecipes.com/chilean-baked-corvina-recipe/)
- [Chilean Beef Cazuela](https://www.chileanfoodrecipes.com/chilean-beef-cazuela-recipe/)