Spain is renowned for its varied and flavour-packed gastronomy, and the Costa del Sol is no exception. One of the culinary specialities emblematic of the Andalusian region, specifically Malaga, is the pescaíto frito, small fish fried to perfection.
This traditional recipe offers an irresistible combination of crispness on the outside and tenderness on the inside. Find out how to prepare this Mediterranean delicacy at home.
Ingredients for pescaíto frito
- 500 g white fish (anchovy, whiting or sea bream)
- Wheat flour
- Quality olive oil
- Salt
Preparation
Before you start, make sure the fish are well cleaned and gutted. You can ask your fishmonger to prepare them for frying. Here are the steps to follow:
1. Preparing the seasoned flour
Start by generously seasoning wheat flour in a large bowl with a pinch of salt. Mix the ingredients well to distribute the salt evenly.
2. Coating the fish
Dredge the fish in the seasoned flour, making sure they are well coated on all sides. Shake gently to remove excess flour.
3. Cooking
- Heat enough olive oil in a deep frying pan over a medium heat. The ideal temperature for the oil is around 180°C.
- Carefully place the coated fish in the hot oil. Do not overcrowd the pan, to ensure even cooking.
- Fry the fish for around 2 to 3 minutes on each side, until golden and crispy.
4. Drain
Use a skimmer to remove the fish from the pan and place on absorbent paper to remove any excess oil.
Serving and accompaniment
Pescaíto frito is traditionally served with lemon wedges to add a touch of acidity. You can also serve it with an aioli sauce for extra flavour.
Immerse yourself in the essence of Malagasy cuisine with this authentic recipe for pescaíto frito. Celebrate the flavours of the Costa del Sol in the comfort of your own home, and feast on this culinary treasure from Andalusia.
Frequently asked questions
Can other types of fish be used?
Absolutely, choose firm white fish that lend themselves well to frying, such as anchovies, whiting, sea bream or monkfish.
Should the bones be removed before cooking?
For the best experience, we recommend removing the bones before preparing the fish.
Can we reuse the frying oil?
Ideally, it’s best to use fresh oil each time the fish is cooked to avoid any change in flavour.
Can pescaíto frito be prepared in advance?
Although it is best eaten immediately after frying, you can reheat it briefly in the oven to revive its crispiness.