How to cook Chilean Crispy Fried Fish Fillets
- 4 monkfish (cod or other white fish) fillets (about 6 ounces each and 1-inch-thick), boneless, skinless or 4 whole red snappers (totally about 1 1/2 pounds), ready to cook
- Salt and freshly ground black pepper, to taste
- 2 cups all-purpose flour
- 4 cups (approximately) vegetable oil
- 1/2 teaspoon dried oregano (optional)
- Lemon wedges
- Rinse the fish and pat dry with paper towels. Season with salt and black pepper on both sides. Place the flour in a shallow bowl and mix in the oregano. Dredge the fish in the flour and shake off the excess.
- Heat the oil in a large saute pan or wok to 350°F(180°C). Add the fish, in batches, and fry until light brown on both sides, 2 to 3 minutes a side. Keep the oil hot.
- Drain the fish on paper towels, and dredge once more in the flour, shaking off the excess. Fry the fish, in batches, a second time until crispy and golden brown on both sides, 2 to 3 minutes a side. Drain on paper towels and serve at once. Garnish with lemon wedges.
The Chilean Crispy Fried Fish Fillets recipe very easy to prepare and so good!
The Chilean name for this recipe is Congrio Frito
This recipe for Chilean Crispy Fried Fish Fillets serves/makes: 4
The Chilean Crispy Fried Fish Fillets recipe is adopted from The Chilean Kitchen 1999..
Main Ingredient: Monkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed
Cuisine: South American
(more South American