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
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.
Nutritional Information
Category: Sauces
Cuisine: Chilean
Calories: 300
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
Recipe for Crispy Breaded Fried Fish
Ingredients
- 250 ml of light lager beer or carbonated mineral 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
Preparation
- 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.
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?
The ideal temperature for frying fish is typically between 170 to 180°C (338 to 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.
How to make fish batter 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.
