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Chilean Fried Fish Sandwich Recipe
Chilean Fried Fish Sandwich Recipe

An irresistible fried fish sandwich, also known as the “marino sandwich,” traditional in the northern part of the country, especially in the coves along the coast of Iquique. It’s made with the freshest ingredients available.

How to make Fried Fish Sandwich?

Whenever possible, use fresh fish. If the fish is frozen, it must be completely thawed (24 hours in regular cold) before frying in oil resistant to high temperatures such as canola or corn oil.

Nutritional Information

  • Category: Sandwiches
  • Cuisine: Chilean
  • Calories: 400
  • Preparation: 60 minutes
  • Cooking: 30 minutes
  • Servings: 2 people

Chilean Fried Fish Sandwich recipe

Ingredients

Fish Batter

  • 60 ml beer or carbonated mineral water
  • 2 tablespoons flour
  • 1 teaspoon dried oregano
  • Salt
  • Pepper

Fish Sandwich

  • 200 g white fish fillet (hake, mackerel, pomfret)
  • 2 fresh marraquetas (Chilean bread rolls)
  • 4 lettuce leaves
  • 1 thinly sliced tomato
  • 1 finely julienned onion, soaked
  • 1 teaspoon chopped cilantro
  • 1 diced green chili
  • 1 tablespoon vinegar
  • Homemade mayonnaise
  • Oil

Instructions

  1. In a medium bowl, sift the flour, add beer or water, oregano, salt, pepper, and stir until you get a homogeneous mixture. Set aside.
  2. In a deep pot or pan, add enough oil and heat over medium-high heat to about 180°C (356°F).
  3. Remove the skin and bones from the fish, season the fillets on both sides with salt and pepper, dip in the reserved batter, and fry in the hot oil until golden and crispy, about three minutes per side. Drain on paper towels and set aside.
  4. In a medium bowl, mix the sliced tomato, soaked julienned onion, chopped cilantro, diced green chili, vinegar, and season with salt and pepper to taste. Mix to incorporate the flavors and set aside.
  5. Split the marraquetas in half and lightly toast the crumb side. Spread a little mayonnaise on each toasted half and place the fried fish fillet on the base. Top with lettuce leaves and finally the reserved tomato salad. Cover the mixture with the top half of the marraqueta and press the sandwich to adhere the ingredients.
  6. Serve the fried fish sandwich immediately, alone or accompanied by a good coffee or a cold beer.

Tips for perfect Fried Fish

  • Remove moisture from the fish with paper towels before frying to avoid oil splatters. Olive oil is not recommended.
  • Use beer or even carbonated water; this will increase the sensation of volume, lightness, and crispiness of the batter.
  • Fry the fish in plenty of oil, enough to completely cover it during cooking without the fillets overlapping.

Did you know?

The fried fish sandwich has become so popular throughout Chile that every year, the “Best Fish Sandwich” competition is organized by the Association of Industrialists of the Far North.

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