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Pescado Frito con Ensalada Chilena
A classic Chilean coastal dish featuring crispy, golden-fried fish served with a refreshing 'Ensalada Chilena' (tomato and onion salad). The fish is typically coated in a light batter, ensuring a crunchy exterior and moist interior. This dish embodies the simple yet flavorful essence of Chilean cuisine.
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- 800 g White fish fillets (like Merluza or Hake)(skinless, boneless, cut into serving portions)
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 tsp Baking powder
- 1.5 cups Cold beer or sparkling water
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Vegetable oil(for frying)
- 3 medium Tomatoes(thinly sliced)
- 1 medium Red onion(thinly sliced)
- 0.25 cup Fresh cilantro(chopped)
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar
- to taste Salt and pepper
ðšâð³ äœãæ¹
- 1
Prepare the Ensalada Chilena: In a bowl, combine the sliced tomatoes, red onion, and chopped cilantro. Drizzle with olive oil and white wine vinegar. Season with salt and pepper to taste. Gently toss and set aside to allow flavors to meld.
- 2
Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold beer or sparkling water until a smooth, thick batter forms. It should be the consistency of pancake batter.
- 3
Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 4
Fry the fish: Pat the fish fillets dry with paper towels. Dip each fillet into the batter, ensuring it's fully coated. Carefully place the battered fish into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fish from the oil and place on a wire rack set over a baking sheet to drain excess oil.
- 5
Serve: Serve the hot, crispy fried fish immediately with the prepared Ensalada Chilena on the side. Optionally, serve with lemon wedges.
ð¡ ããã®ã³ã
- âEnsure the oil is at the correct temperature for crispy fish. Too low and it will be greasy; too high and it will burn before cooking through.
- âDo not overcrowd the pot when frying, as this will lower the oil temperature and result in soggy fish.
- âFor an extra crispy batter, use very cold beer or sparkling water.
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- Add a pinch of paprika or ajà de color to the batter for a subtle color and flavor.
- Serve with a side of mashed potatoes or french fries.