Spanish cuisine · Fish & Seafood

Pescaíto Frito

Mixed Andalusian fried platter: small fish and squid rings coated in chickpea flour, fried paper-thin.

Ingredients · for 4 servings

• 400 g small fish (sardines or whiting, cleaned)
• 200 g squid rings
• 200 g anchovies
• 200 g chickpea flour
• 100 g durum wheat flour
• 500 ml olive oil
• 2 lemons
• 1 tsp coarse sea salt
• Salt

Instructions

1. Rinse all the fish and squid rings in cold water, pat very thoroughly dry and let air-dry in the fridge for 15 min. – wet fish spatters and won't crisp up.
2. Mix the chickpea flour and durum wheat flour in a wide bowl and season lightly with salt.
3. Heat the olive oil in a deep pot to 180°C; a wooden stick dipped in the oil should immediately produce fine bubbles.
4. Turn the fish in the flour in batches, shake off the excess flour firmly and fry immediately for 2–3 min. until light golden brown and firm.
5. Drain on paper towels and let the oil come back up to temperature between batches so nothing turns greasy.
6. Pile everything loosely onto a platter, sprinkle with the coarse sea salt and serve immediately hot with lemon wedges.