Pescaíto Frito Andaluz

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A classic Andalusian mixed fish fry with small fish, shrimp or squid, lightly floured and fried in hot olive oil.

Serves: 4 people

Preparation time: 55 min

Ingredients

• Small fish such as anchovies or red mullet – 600 g
• Cleaned squid rings – 200 g
• Small shrimp – 200 g
• Chickpea flour or frying flour – 200 g
• Olive oil – for deep frying
• Salt – to taste
• Lemon wedges – to serve

Method

STEP 1
Clean the fish and seafood carefully. Pat everything very dry; dry fish fries crisp, wet fish makes the coating heavy.

STEP 2
Season lightly with salt. Put the flour in a wide dish and coat the fish in small batches, shaking off the excess.

STEP 3
Heat the olive oil until a pinch of flour sizzles immediately. Fry each type of fish separately if the pieces differ in size.

STEP 4
Cook in small batches so the oil stays hot. Remove the fish as soon as the coating is crisp and pale golden.

STEP 5
Drain briefly, sprinkle with a little extra salt and serve at once with lemon wedges.