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Pescaíto frito

Name: Pescaíto frito
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 400 g fresh anchovies; 300 g squid; 300 g firm white fish fillet; 1.5 tsp salt; 100 g plain flour; 100 g fine durum wheat semolina; 1 l olive oil or sunflower oil; 2 lemons

Pescaíto frito: Málaga's crisp mixed fried fish, beach-bar style

Features:High protein Dairy free

Cuisine:

Spanish

On the beaches of Pedregalejo and El Palo in Málaga, chiringuito cooks shake small fish in flour and fry them by the basketful: whole fresh anchovies (boquerones), rings of squid, strips of dogfish and little red mullet, served piled on paper with lemon. The secret is a coarse frying flour, partly durum semolina, and very clean, hot oil, so each piece comes out crisp and dry. Eat it at once, at the table, with a cold drink and a salad. Chef's tip: shake off every bit of loose flour in a sieve before frying; excess flour burns and makes the oil dark and bitter.

Total time: 50 min
Difficulty: medium
Serves: 4

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Ingredients

Serves4

14 oz fresh anchoviesgutted, heads removed, rinsed and patted dry
10 ½ oz squidcleaned, body cut into 1 cm rings, tentacles kept
10 ½ oz firm white fish filletsuch as hake or dogfish, cut into 2 cm strips
1 ½ tsp salt
3 ½ oz plain flour
3 ½ oz fine durum wheat semolina
4 ¼ cups olive oil or sunflower oilfor deep frying
2 lemonscut into wedges

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What you'll need

Fine sieve

Spices & pantry

Fresh ingredients (2)

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Method

0/7 done

Step 1: Pat 14 oz fresh anchovies, 10 ½ oz squid and 10 ½ oz firm white fish fillet completely dry with kitchen paper and season with 1 ½ tsp salt. Wet fish makes the coating gummy.
Step 2: Mix 3 ½ oz plain flour and 3 ½ oz fine durum wheat semolina in a large bowl.
Step 3: Heat 4 ¼ cups olive oil or sunflower oil in a deep pan or fryer to 350°F; a cube of bread should go golden in about 40 seconds.
8 min
Step 4: Toss a handful of fish in the flour, then shake it in a sieve so only a thin, even dusting remains.
Step 5: Fry in small batches for 1½–3 minutes: squid rings about 1½ minutes, anchovies 2 minutes, fish strips 3 minutes, until pale gold and crisp and the fish inside is opaque and flakes. A common mistake is crowding the pan: the oil cools and the fish steams soggy.
12 min
Step 6: Drain on kitchen paper, keep warm in a low oven while you fry the rest, and let the oil come back to 350°F between batches.
Step 7: Pile onto a platter with 2 lemons and serve immediately.

Nutrition per serving

Calories: 460 kcal
Protein: 41 g
Carbs: 34 g
Fat: 18 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does pescaíto frito take?: About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
What can I use instead of plain flour?: Self-raising flour, same amount (then leave out the baking powder).
What can I use instead of lemons?: Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).

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