Butterflied, boneless pejerrey coated in a light egg, flour, and beer batter and fried until golden and crisp. Criolla salsa brings onion, lime, and chile to cut through the richness without hiding the fish's delicate flavor. Coastal, home-style, and at its best straight from the pan.
Slice the red onion into thin feathers and mix it with the lime juice, chopped ají limo, cilantro, and one quarter of the salt. Let it stand for 10 minutes, until the onion is glossy and slightly softened while still crisp. Reserve the criolla salsa for serving.
Check the opened pejerrey, remove any remaining bones with fish tweezers, and dry the fish very thoroughly with paper towels. Season both sides with the
Turn what you find into an experience you can actually bring to your kitchen.
Whisk the egg with the lager and the remaining salt. Add the flour gradually and mix only until no dry pockets remain. The batter should be fluid enough to cover the fish in a thin film; if it becomes a heavy paste, the coating will overpower the pejerrey. Use it as soon as it is mixed.
Heat the vegetable oil over medium-high heat. Dip each pejerrey in the batter, let the excess drip away for a few seconds, and fry in uncrowded batches for about 1½ to 2 minutes per side. Remove when the coating is light golden, dry, and crisp, with the fish opaque yet juicy inside. Drain on paper towels for 1 minute and serve immediately with the criolla salsa alongside or added only at the moment of eating. And that's it! If you hear the crunch first and then taste the delicate pejerrey, the batter did exactly what it was supposed to do. 😌
