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The golden conger (It is called Congrio Dorado in Chile) is a fish that primarily inhabits the coasts of Chile and Peru. It has golden skin, an elongated and cylindrical body. It has firm flesh and a mild flavor. For this recipe you can use flounder fish. The batter I made for frying the fish is very good. The fried fish turned out very crispy. This is a very good recipe.
View original recipe on cookpad.comFISH PREPARATION Dry the fish with a paper towel and cut into strips.
In a bowl, mix all the spices used to season the fish except the flour. Season the fish with the spice mix.
Let it rest for 10 minutes and sprinkle the fish with the flour.
DIPPING SAUCE In a bowl, mix all the ingredients for the dip sauce and place it in individual small serving bowls. Refrigerate until ready to use.
BEER BATTER In a bowl, blend all the ingredients for the batter and refrigerate until ready to use. Do not wait too long.
FRY THE FISH Heat the oil in a frying pan. Dip the fish strips one at a time into the batter and place them in the hot oil. Do not add too much at once so they do not stick together. Fry the fish until golden brown on both sides. Serve immediately on individual plates with the dipping sauce.
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