Four fish for Good Friday (with his permission)

At the dawn of a new Good Friday – next April 15 – we cannot be indifferent to the reality: millions of Chileans will continue the Catholic tradition of going without meat during this day, opting mainly for seafood. .

Given the high prices and intense demand for these meats at this time, it is worth presenting some recipes with the most common and easily obtainable fish on the market. And to make the selection more attractive, each with a wine proposal. But beware, it’s just that: a suggestion.

The traditional, rather small fried hake, which is usually served one per dinner, is probably the most iconic fish dish we have in the national cuisine. With mashed potatoes, fries or salads, such as Chilean or cabbage, they form a perfect combination that no one can resist.

To give it even more importance, it doesn’t hurt to change the traditional hake for the so-called austral one, the one with fatty fillets, which sometimes even recalls conger eel. The accompaniments are to everyone’s taste, but be careful with this milkshake that incorporates beer. What to accompany it with? It could be a Sémillon from Escándalo wines, an easy-drinking wine, very juicy, but with enough body to withstand frying fish well.

Fried southern hake

—4 southern hake fillets

-2 eggs

—½ cup of flour

—½ can of blond beer

—Salt and miracle oil

Crack the eggs and pour their contents into a large bowl. Beat them well then add the flour, beer and a pinch of salt. Continue beating until you get a creamy, lump-free mixture. If it’s too runny, add a little more flour. Finally, place the fish fillets right there so that they are covered on all sides. Then fry them in a pan with hot oil for a few minutes, until golden brown. Remove, drain on paper towel and serve.

It is undoubtedly one of our best fish. With firm, subtly flavorful meat, it can withstand multiple recipes, from ceviche to charcoal grill. However, this proposal is even simpler and bets on using very little corvina when cooking it, so that the protagonists of the preparation are its great flavor and texture.

Following the same principle, it can be accompanied by a Sauvignon Blanc Casas del Bosque, from the Petites Productions line, with full-bodied and slightly sweet notes, which will not eclipse the corvina but, on the contrary, will enhance it.

Grilled sea bass

—4 sea bass fillets

—Salt, pepper and olive oil

—Freshly chopped parsley and lemon juice

Season the fillets with salt and pepper on both sides and also add a drizzle of olive oil on each side. Put them on a plate, cover with plastic wrap and let them rest in the fridge for an hour. After that, remove from the cold and let cool for about ten minutes, then cook the fillets in a very hot non-stick pan. Depending on the thickness of the fillets, this will take five to seven minutes on each side. The idea is for the fish to brown on the outside but remain tender and juicy on the inside. Once ready, remove and serve with some chopped parsley and just a few drops of lemon juice.

The favorite fish of millions of Chileans could not be omitted from this list. Bad or bad, it is one of the most consumed in the country and therefore, even when it comes from the south, one of the easiest to obtain in fairs, markets, fishmongers and supermarkets throughout the country. .

Although there are different qualities of salmon, and a whole problem surrounding its industrial production—including the environmental problems it causes—it is generally a fish with a very accentuated taste and very firm flesh, which makes it very easy to eat by those who have more of a carnivorous palate. It is also a fish with good fats, one of those omegas that many people take in pill form, which not only gives it flavor but also makes it very suitable for baking, as in the following recipe .

To accompany the salmon? Better to leave the white behind and risk it with a fresh and practical Pinot Noir Cono Sur, which will in any case be able to cope with the fat and the seasonings of the fish.

cooked salmon

—2 large salmon fillets (skin on)

-1 clove of garlic

-Fresh dill

—1 lemon

—Salt, pepper and sesame oil

Pour a drizzle of sesame oil into a baking dish and, using a brush or paper towel, paint the bottom well. Add the previously seasoned fillets on both sides and skin side down. In a bowl, combine the finely chopped clove of garlic, plus a few tablespoons of dill, also finely chopped. Add a drizzle of sesame oil to the bowl, stir and coat the fillets with this mixture. Cut the lemon into thin slices and place them on the fish. Bake in hot oven for twenty minutes or until salmon is golden on top. Remove and serve immediately.

It is a fish that in just over two decades has become part of our staple seafood diet. Largely due to the demand that Peruvian immigration has placed on this product , both for its own consumption and for the menus of its restaurants, which have multiplied in our cities.

It is a fish with white flesh, very firm and with very few bones. Its only fault: if it is overcooked, it dries out. That is why it must be recognized that the best way to prepare pippin is precisely in a Peruvian key ceviche. That is to say with the freshest fish possible, cut into cubes, well seasoned and served at the time. Although drinkable, a very Chilean Boya Suvignon Blanc is excellent.

Pippin ceviche

—1 pomfret, filleted and cleaned

—1 hot pepper

—1 purple onion

—½ bunch cilantro

-1 tablespoon very finely chopped fresh ginger

—Salt and lemon juice

Cut the pippin into cubes, about two centimeters, and put them in a large bowl. Finely chop the purple onion and add that too. Open the pepper, remove the seeds and ribs, then run it briefly under hot water. Pat it dry with paper towel, cut it into very small squares and add it to the bowl as well. Chop the coriander and add it with the ginger. Season with a little salt and the subtle juice of a few lemons. Stir well and let sit for a few minutes. Finally, rectify with salt and/or lemon if necessary, and serve.

*Prices for products in this item are current as of April 7, 2022. Values ​​and availability subject to change.