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.
Contents
Nutrition Facts
Each serving of the Chilean Fried Fish Sandwich contains approximately 480 kcal, 28 g of protein, 18 g of total fats (3 g of saturated fats), 45 mg of cholesterol, 52 g of carbohydrates, 4 g of sugars, and 850 mg of sodium. (*)
(*) Estimated values based on a standard 200 g fillet and one full marraqueta.
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.
Prep Time: 60 minutes
Cook Time: 30 minutes
Servings: 2
Ingredients
Fish Batter
- 60 ml beer or carbonated 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
- In a medium bowl, sift the flour, add beer or water, oregano, salt, pepper, and stir until you get a homogeneous mixture. Set aside. In a deep pot or pan, add enough oil and heat over medium-high heat to about 180°C (356°F).
- 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.
- In a medium bowl, mix the sliced tomato, soaked julienned onion, chopped cilantro, diced green chili, and vinegar, and season with salt and pepper to taste. Mix to incorporate the flavors and set aside. 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. 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.
Frequently Asked Questions (FAQ)
1. Which Chilean fish is best for a “Marino” sandwich?
Technically, any firm white fish works well. In northern Chile, mackerel (jurel) or pomfret (palometa) are favorites, but hake (merluza) or reineta are excellent alternatives due to their ability to remain moist while holding a crispy crust.
2. Can I use frozen fish if I don’t live near the coast?
Yes, but you must ensure it is completely thawed in the refrigerator for 24 hours. Any residual ice crystals will turn into steam during frying, causing the batter to explode or detach from the fish.
3. Why is olive oil not recommended for frying the fish?
Olive oil has a lower smoke point and a very distinct flavor that can overpower the delicate taste of the white fish. High-smoke-point neutral oils like canola or corn oil are technically superior for achieving a clean, golden fry.
4. What is the purpose of “soaking” the onion?
Soaking julienned onions in cold water (often with a bit of sugar or salt) for 20 minutes is a Chilean technique called “amortiguar.” This reduces the onion’s harsh pungency and bitterness, making it crisp and refreshing in the tomato salad.
5. How do I keep the sandwich from falling apart?
The secret is in the assembly. After adding the top half of the marraqueta, gently but firmly press the sandwich down. This helps the mayonnaise and salad juices “glue” the fish and vegetables to the bread crumb, making it easier to eat by hand.
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.
