Merluza Frita con Ensalada Chilena
Crispy fried hake served with a refreshing 'Ensalada Chilena' (Chilean Salad) of tomatoes and onions, a simple yet beloved Chilean classic.
🧂 Ingredients
- 800 g Hake fillets(skin on or off, cut into serving portions)
- 1 cup All-purpose flour(for dredging)
- 1 tsp Salt
- 1/2 tsp Black pepper
- for frying Vegetable oil
- 3 large Tomatoes(sliced)
- 1 medium Red onion(thinly sliced)
- 1/4 cup Cilantro(chopped)
- 3 tbsp Olive oil
- 2 tbsp Red wine vinegar
👨🍳 Instructions
- 1
Prepare the Ensalada Chilena: In a bowl, combine sliced tomatoes and thinly sliced red onion. Add chopped cilantro.
💡 Tip: Slice the onion very thinly for a milder flavor. - 2
In a small bowl, whisk together olive oil and red wine vinegar. Pour over the tomato and onion mixture. Season with salt and pepper. Set aside to marinate.
💡 Tip: Let the salad sit for at least 10 minutes for flavors to meld. - 3
In a shallow dish, combine flour, salt, and pepper. Dredge the hake fillets in the seasoned flour, shaking off any excess.
- 4
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
💡 Tip: The oil is ready when a pinch of flour sizzles immediately. - 5
Carefully place the floured fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.
⏱️ 6-10 minutes💡 Tip: Fry in batches if necessary. - 6
Remove the fried fish from the skillet and place on a wire rack or paper towels to drain excess oil.
- 7
Serve the crispy fried hake immediately with a generous portion of the Ensalada Chilena on the side. Lemon wedges are a great accompaniment.
💡 Pro Tips
- ✓Use fresh hake for the best flavor and texture.
- ✓Ensure the oil is hot enough for frying to achieve a crispy coating.
- ✓Don't overcook the fish, as it can become dry.
🔄 Variations
- Serve with a side of rice or boiled potatoes.
- Add a pinch of chili flakes to the flour for a spicy kick.
- Use other white fish fillets like cod or sole.