CONGRIO A LO POBRE La joya del mar de la Cocina Chilena | Alvaro Barrientos

congrio fish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner fish, while tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients, while yams are often cheaper.

Go to the market to buy fresh congrio fish.

Filet the congrio fish, removing the spine and keeping the head for making broth.

Prepare a batter using 180 ml of very cold mineral water and approximately 120-130 g of flour, adding 1 teaspoon of salt.

Mix the batter slowly to avoid lumps and maintain air bubbles.

Season the congrio fish with oregano and salt, then refrigerate.

Slice the onion and sauté it in vegetable oil with salt, oregano, and black pepper until caramelized, adding a little water if it sticks.

Peel and cut fresh potatoes into thin strips for frying.

Heat oil to 180°C and fry the potatoes until golden and crispy.

Dip the seasoned congrio into the batter and fry until golden.

Fry two eggs just before serving.

Plate the fried congrio, crispy potatoes, caramelized onions, and fried eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary