The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Crispy Fried Fish Fillets (Congrio Frito)
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
4 (about 1-inch-thick) pieces boneless, skinless monkfish, cod, or other white fish or 4 (about 1-1/2 pound) whole red snappers, 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



1 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.
2 Heat the oil in a large saute pan or wok to 350F(175C), or until a bread cube turns brown in 65 seconds. Add the fish, in batches, and fry until light brown on both sides, 2 to 3 minutes a side. Keep the oil hot.
3 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.

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