Ingredients
Units
- 2 pounds of fish fillet without bones and skin clean (I used redfish, catfish works too)
- 1 cup flour
- 1 1/2 to 2 cups of beer or white wine
- salt, pepper, lemon for dressing
- oil to fry
Instructions
- Cut fish into 6 portions, making sure you remove all bones.
- Season with lemon juice, salt, and pepper on both sides and let stand for 5 minutes.
- Heat vegetable oil in a skillet high walls. At least about 5 cm deep.
- To prepare the batter, in a bowl mix the flour and beat with a fork while adding the beer, add salt, pepper, and a pinch of seasoning of your choice, such paprika. The consistency should resemble a thick milkshake.
- To test the oil drop a little of the batter should float and immediately start to brown. Try it (carefully, it will be hot) and see if the flavor is what you want.
- Dip the fish in the batter and fry on both sides for about 3 to 5 minutes per side until golden and crispy.
- Remove to a plate cover with paper towels, and serve immediately with potato salad and tomatoes sliced (the traditional sides in Chile)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Fish
- Method: Fried
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 413
- Sugar: 0 g
- Sodium: 65.4 mg
- Fat: 29.5 g
- Saturated Fat: 23 g
- Carbohydrates: 12 g
- Fiber: 0.4 g
- Protein: 26.7 g