Chilean fried fish

Ingredients

• 1 kglarge fish fillets, cleaned and without bones or skin (hake, conger eel or sea bass)
• 125 gplain flour
• 375–500 ml (1½–2 cups)beer or white wine
• to tastesalt, pepper, lemon and complete seasoning
• as neededoil for frying

Instructions

1. 1

   Cut the fish

   Cut the fish into 6 portions and check carefully for any remaining bones.

2. 2

   Season briefly

   Season both sides with lemon juice, salt and pepper, then leave to rest for 5 minutes.

3. 3

   Heat the oil

   Pour vegetable oil into a deep-sided frying pan to a depth of at least 5 cm and heat it.

4. 4

   Mix the batter

   Put the flour in a bowl. Whisk with a fork as you gradually add the beer, then season with salt, pepper and a pinch of complete seasoning. The batter should be thick, like white craft glue.

5. 5

   Test the oil

   Drop a little batter into the oil. It should float and begin to brown straight away. Taste it to check that the seasoning is to your liking.

6. 6

   Fry the fish

   Dip the fish in the batter, coating both sides, then fry for about 3 minutes per side until golden and crisp.

7. 7

   Drain and serve

   Lift the fish onto a plate lined with kitchen paper and let it drain briefly. Serve straight away with mash, potato salad and Chilean salad, or with chips.

What is Chilean fried fish?

This Chilean-style dish pairs fish fillets with a simple seasoned batter, fried until the outside is crisp and golden. It is a familiar home-cooking favourite, and this version is described as a grandmother’s recipe.

Beer gives the batter its characteristic flavour, while a little complete seasoning adds a savoury note. The fish is briefly seasoned with lemon before it is coated and fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 413 calories, 27g protein, 12g carbs, 30g fat.

The fish provides most of the protein, while the flour and any potato served alongside contribute carbohydrates. Most of the fat comes from the frying oil; serve with Chilean salad or another fresh salad to balance the plate.

Choosing the fish

Firm fillets: Hake, conger eel and sea bass are suggested choices. Use fish that is cleaned and free of skin and bones, and check each portion before seasoning.

Portions: The method cuts the kilogram of fish into 6 pieces, even though the recipe serves 8. For smaller servings, divide the cooked portions at the table.

Getting the batter right

Add the liquid gradually: Whisk the beer into the flour a little at a time so you can judge the consistency. The recipe calls for a thick batter, compared to white craft glue.

Seasoning: Salt, pepper and a pinch of complete seasoning go into the batter. The method suggests tasting a small fried drop to check the seasoning before coating the fish.

Checking the frying oil

Oil depth: Use a deep-sided pan with at least 5 cm of vegetable oil. Take care when heating and frying in a deep layer of oil.

Ready cue: Drop in a little batter; it should float and start browning immediately. If it does not, let the oil heat further before frying the fish.

Crisp coating, tender fish

Coat both sides of each piece in batter, then fry for about 3 minutes per side. Look for an evenly golden, crisp outside as the recipe’s doneness cue.

Avoid leaving the fish sitting in the batter while other pieces fry; coat each portion shortly before it goes into the pan to keep the process moving.

Serve it straight away

Drain the fish briefly on kitchen paper after frying, then serve while the coating is crisp. The suggested accompaniments are mash, potato salad and Chilean salad, or chips.

A fresh salad alongside the fish brings a bright contrast to the fried coating. Keep sides ready before the final batch comes out of the pan.

Recipe notes & tips

• Check the fillets carefully for bones before cutting them into portions.
• Let the fish rest for only 5 minutes after seasoning, as directed.
• Add the beer gradually so the batter stays thick rather than becoming runny.
• Test the oil with a little batter before frying the first piece.
• Drain each cooked piece briefly on kitchen paper and serve promptly.

Variations

• Use white wine: Replace the beer with white wine as the recipe allows.
• Change the fish: Choose hake, conger eel or sea bass for the fillets.
• Adjust the seasoning: Add more or less complete seasoning to suit your taste.
• Make smaller portions: Cut the fish into smaller pieces and fry them in batches.
• Choose a side: Serve with mash, potato salad, Chilean salad or chips.

Common mistakes to avoid

• Skipping the bone check: Run your fingers over the fillets and remove any bones before cooking.
• Runny batter: Add the beer gradually and stop when the mixture is thick.
• Oil not hot enough: Test with a drop of batter; wait until it floats and browns promptly.
• Crowding the pan: Fry in batches so each piece has room to cook evenly.
• Leaving the fish to sit: Drain briefly and serve soon to preserve the crisp coating.

How to store

For the best texture, serve the fish straight after frying. Refrigerate leftovers in a covered container and use within 2 days; reheat in an oven until hot, noting that the coating may soften.

Frequently asked questions