📝 About This Recipe
Transport yourself to the breezy chiringuitos of Málaga and Cádiz with this quintessential Andalusian classic. This mixed fry features a variety of small, silver-skinned fish and succulent shellfish, all encased in a whisper-thin, golden crust made from specialized durum wheat flour. The secret lies in the contrast between the piping hot, crunchy exterior and the tender, ocean-fresh interior, served simply with a squeeze of lemon and a pinch of sea salt.
🥗 Ingredients
The Fish Selection
- 300 grams Boquerones (Fresh Anchovies) (cleaned, heads removed but tails left on)
- 300 grams Red Mullet (Salmonetes) (small whole fish, scaled and gutted)
- 250 grams Baby Squid (Puntillitas or Chipirones) (cleaned and left whole)
- 250 grams Hake Medallions (Pescadilla) (cut into bite-sized chunks)
- 200 grams Rosada or Cod Fillet (cut into 1-inch cubes)
- 200 grams Small Shrimp (Gambas) (peeled or unpeeled according to preference)
The Coating and Frying
- 500 grams Harina de Almorta or Semola de Trigo Duro (specialty Spanish frying flour or fine durum wheat flour)
- 1 liter Extra Virgin Olive Oil (for deep frying; choose a mild variety)
- 2 tablespoons Fine Sea Salt (to taste)
Accompaniments
- 3 pieces Lemons (cut into thick wedges)
- 1 bunch Fresh Parsley (for garnish)
- 1/2 cup Homemade Aioli (optional, for dipping)
👨🍳 Instructions
-
1
Thoroughly rinse all the fish and seafood under cold running water. Pat every single piece extremely dry with paper towels; moisture is the enemy of a crispy crust.
-
2
Lightly salt the fish pieces about 10 minutes before frying to allow the seasoning to penetrate the flesh.
-
3
Pour the olive oil into a deep, heavy-bottomed frying pan or a deep fryer. Heat the oil to 180°C (350°F). Use a kitchen thermometer to ensure accuracy.
-
4
Place the frying flour in a wide, shallow bowl or a specialized 'harinador' (flour shaker box).
-
5
Work in small batches to avoid overcrowding. Start with the firmest fish, like the hake or cod chunks. Toss them in the flour until evenly coated.
-
6
Place the floured fish in a fine-mesh sieve and shake vigorously. You want a translucent, dusty coating, not a thick paste.
-
7
Carefully slide the fish into the hot oil. Fry for 2-3 minutes until the exterior is a pale golden color and crisp.
-
8
Use a slotted spoon to remove the fish and place it on a wire rack set over a baking sheet. This prevents the bottom from getting soggy.
-
9
Repeat the process with the boquerones and red mullet. These smaller fish only need about 90 seconds to 2 minutes of frying.
-
10
Fry the baby squid and shrimp last, as they tend to release more moisture and can cause the oil to splatter. These require only 60-90 seconds.
-
11
Monitor the oil temperature between batches; wait for it to return to 180°C (350°F) before adding more fish.
-
12
Once all the fish is fried, give the entire platter a final dusting of fine sea salt while still piping hot.
-
13
Arrange the mixed fish on a large platter lined with brown butcher paper or parchment to absorb any residual oil.
-
14
Garnish with plenty of fresh lemon wedges and a few sprigs of parsley. Serve immediately while the crunch is at its peak.
💡 Chef's Tips
Always use a high-quality olive oil; its high smoke point and flavor profile are essential for authentic Spanish taste. Never use a lid while frying, as steam will build up and ruin the crispness of the flour coating. If you can't find Spanish frying flour, mix 70% all-purpose flour with 30% fine semolina or rice flour for a similar crunch. Shake off every bit of excess flour before frying; if the flour falls off in the oil, it will burn and make the oil bitter. Serve the fish as soon as it leaves the pan; Pescaito Frito waits for no one!
🍽️ Serving Suggestions
Pair with a glass of ice-cold Manzanilla or Fino Sherry for the ultimate coastal experience. Serve alongside 'Picos' (small Spanish breadsticks) and a bowl of green Manzanilla olives. A side of 'Ensaladilla Rusa' (Spanish potato salad) provides a creamy contrast to the crunchy fish. Offer a bowl of homemade Aioli or 'Salsa Rosa' for those who enjoy dipping their shrimp and squid. A crisp, dry white wine like an Albariño or a cold Spanish lager (Cerveza) is a perfect match.