Fried fish is one of the most typical recipes of Andalucía. Also known as “fritura andaluza” (fried Andalusian) or “fritura de pescado” (fried fish), it can be consumed like tapas, and as a first or second course. In some provinces, it is served in paper cones, so it is normal to see people in the terrazas (outdoor seating) or walking around with their cones.
Flour and oil are fundamental ingredients when cooking good fried fish. Cádiz, Huelva, Málaga…every time they make fried fish it is more elaborate than the last. The objective is to whip up a juicy and crunchy fried fish dish. When you are making this dish, you can choose whatever variety of small fish that you like the most. We have opted for the classics.
Anchovies (1 kg or 2.2 lbs.), Cuttlefish (1 kg or 2.2 lbs.), “Choco” (1 kg or 2.2 lbs.), Dogfish (1 kg or 2.2 lbs.), Squid (1 kg or 2.2 lbs.), Garbanzo Bean Flour, Salt, Lemon, Olive Oil
First, you should carefully wash the different fish and dry them well.
Next, put the fish in a plate of garbanzo bean flour.
The next step is to toss a little salt on the fish and roll the fish in the flour until the pieces are completely covered. You should not have excess flour.
Pour the oil into a frying pan, and when it is hot, fry the fish. So the fish doesn’t absorb too much fat, use extra virgin olive oil.
The fried fish needs about 3 minutes in the frying pan. When taking the pieces out of the oil, leave them to drain on a napkin. It is best to serve them fresh with wedges of lemon to season.
Depending on the type of fish you are using, it is best to cut it different ways. The little fish, like the anchovies, can go in whole. Codfish and dogfish should be diced, and hake should be sliced. After being cleaned, the “chocos” should be cut into strips, and the squid and cuttlefish should be sliced.
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