Pescado Frito y la Ciudad de Valdivia
Dive into the coastal flavors of Chile with this delightful recipe for Pescado Frito (Fried Fish) inspired by the picturesque city of Valdivia, where the waters are rich with fresh seafood. This dish features flaky merluza (hake) fillets, expertly seasoned and fried to golden perfection, making it a staple in any Chilean household. Whether enjoyed with a side of creamy mashed potatoes, traditional papas con mayonesa (potatoes with mayonnaise), or a refreshing ensalada a la chilena (Chilean-style salad), this meal captures the essence of Chilean cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hake fillets (merluza) | 4 fillets |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | Juice of 1 lemon |
| Eggs | 2, lightly beaten |
| Seasoned flour | 1 cup (flour seasoned with salt, pepper, and merquén) |
| Oil for frying | As needed |
| Side options | Mashed potatoes or Chilean salad (tomato and onion) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 3g |
Instructions
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Marinate the Fish: In a spacious bowl, place the hake fillets and season them generously with salt and pepper. Squeeze the juice of one lemon over the fillets and allow them to marinate for about 4 to 6 minutes. This step infuses the fish with tangy flavor while also tenderizing it.
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Prepare for Frying: Once marinated, coat each fillet in the seasoned flour, ensuring an even layer on both sides. Next, dip the fillets into the lightly beaten eggs, allowing any excess to drip off. For an extra crispy exterior, return the fillets to the seasoned flour for a second coating. Afterward, refrigerate the coated fillets for a few minutes, which helps the breading adhere better during frying.
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Fry the Fish: In a deep frying pan, heat oil over medium heat until it shimmers. Carefully add the breaded fillets to the hot oil, frying them for about 3 to 4 minutes on each side, or until they are beautifully golden brown and cooked through. Once done, transfer the fried fish to a plate lined with absorbent paper to drain excess oil, keeping them warm.
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Serve: To serve, place a crispy fillet on each plate and offer a side of creamy mashed potatoes, traditional papas con mayonesa, or a vibrant ensalada a la chilena, which consists of fresh tomato and onion.
Enjoying Your Meal
As you savor this delicious Pescado Frito, think of the scenic beauty of Valdivia with its lush landscapes and rich culinary heritage. This dish not only represents a favorite in many Chilean homes but also serves as a reminder of the community and traditions that surround the dining table. Enjoy this coastal treasure with your loved ones, and relish the vibrant flavors of Chile in every bite!
