Congrio Frito is the Chilean fried conger eel — fillets of congrio (the prized Chilean fish, made famous by Neruda's ode) dipped in a light beer batter and deep-fried until golden and crisp, served with lemon and pebre. It is the simpler, crispier companion to Caldillo de Congrio (already in this database), the everyday fish of the Chilean coast.
Congrio Frito is the everyday fish dish of the Chilean coast — simpler and more common than the famous Caldillo de Congrio (already in this database, and the subject of Pablo Neruda's 'Oda al Caldillo de Congrio'). Congrio (conger eel, Genypterus blacodes) is one of the most prized fish in Chilean waters — firm, white, mild, with a texture that holds up perfectly to frying. The fillets are dipped in a light batter (often beer batter) and deep-fried until golden and crisp. It is the fish that every Chilean coastal restaurant serves alongside the caldillo, and the one most commonly eaten at home.
A fillet of golden, crisp, beer-battered congrio, the batter shatteringly light, the fish inside white, firm, and sweet. A squeeze of lemon, a spoonful of pebre. It is the simplest, most perfect fish dish in Chile — the taste of the Pacific, fried.
The batter must be light and thin (beer batter is ideal — the carbonation gives crispness). The oil must be hot (180°C) and the frying fast (3-4 minutes) so the batter crisps before the fish overcooks. The congrio fillets should be skinless and boneless. The fish is done when it just turns opaque (overcooking makes it dry).
Variations
Some use a breadcrumb coating instead of batter; some pan-fry instead of deep-fry; the accompaniment varies (pebre, tartar sauce, lemon).
On the Palate
Where Congrio Frito sits in the Chilean flavor cloud
Ingredients
Serves 4How it's made
8 steps · 20 min active + 10 min waiting
- 15 min
Cut 600 g congrio (or substitute hake or cod) into 4 fillets; pat dry.
- 23 min
Make batter: whisk 150 g flour, 200 ml cold beer, and 1 tsp salt to a smooth thin batter.
- 33 min
Heat oil to 180°C.
Watch outGet the oil to a proper frying heat — a drop of batter should sizzle up fast; too cool and the coating soaks up grease instead of crisping.
- 41 min
Dip each fillet in the batter; lower into the oil.
- 58 min
Fry 3-4 minutes until deep gold and crisp.
Watch outFry just until deep gold and crisp and the fish turns opaque — the batter crisps fast, so pull it before the fish dries out.
- 62 min
Drain on paper.
- 71 min
Sprinkle with salt.
- 81 min
Serve with lemon wedges and pebre.
