Pescaíto Frito

Description

"Pescaíto frito" is a very simple but exquisite dish. It is very typical of Andalusia, although it is also widely consumed throughout the coastal area. It is very common to find it served as tapas in bars and beach bars.

For this dish, small fish with few bones are used, such as anchovies, sea bream, red mullet, shrimp, or mackerel. Some shellfish like squid, cuttlefish in small pieces, or marinated various fish can also be added.

Ingredients

• Small fish with few bones (e.g., anchovies, sea bream, red mullet, shrimp, mackerel)
• Flour (for coating)
• Olive oil (for frying)
• Salt (to taste)
• Optional: Calamari or cuttlefish (sliced into small pieces)
• Optional: Adobo (marinade) for various fish

Steps

1. Clean and gut the small fish, removing scales and internal organs.
2. If using calamari or cuttlefish, clean and slice them into small pieces.
3. If using a fish marinade (adobo), prepare it according to your preference or use a pre-made one.
4. Heat olive oil in a frying pan or deep fryer to a medium-high temperature.
5. Coat the small fish (and optional calamari/cuttlefish) in flour, ensuring they are evenly coated.
6. Carefully place the coated fish in the hot oil and fry until they are golden brown and crispy.
7. Use a slotted spoon to remove the fried fish from the oil and place them on a plate lined with paper towels to absorb excess oil.
8. Sprinkle the fried fish with salt to taste.
9. Serve hot as a delicious appetizer or tapa.

Note: Pescaíto frito is often served with lemon wedges for squeezing over the crispy fried fish. Enjoy your tasty Andalusian dish!