Reineta (pomfret or bream), alongside merluza (hake) and congrio (conger eel), is the white fish of choice in Chile. You will find it on nearly every carta, or menu, throughout the country.
It’s meat is white, mild, and firm and it is among the least expensive fishes found in markets and on menus. A typical fish will yield anywhere from 2 to 5.5 pounds (source), or about 2-4 individual servings.
Fresh reineta at Mercado Central in Santiago, Chile
It is prepared a number of ways: fried, grilled, broiled, sautéed, or via ceviche.
The following video shows a typical deep fry method used at homes and in restaurants. The fillets are seasoned with red wine vinegar and oregano, the more time marinated, the better; in the video, they let the fish marinate for a half hour. The batter is composed of flour, salt, and cold water and has a very liquid, thin texture. The fish is fried in a pan of oil over open flame until it obtains a light brown color. I can’t tell from the video whether there are using charcoal or wood, but charcoal, called carbón, is the usual method. The fried fish is served with salad and a starchy side – rice, mashed or boiled potatoes being most common.
Source: Stephanie Martínez YouTube Channel