Authentic home cooking from Spain, with US measurements. 
Andalusian-Style Fried Fish
This dish is popularly known as 'pescaíto frito.' It's best to use very fresh fish, but if you use frozen fish, make sure to thaw it first. You can use different types of oil and flour, but I prefer extra virgin olive oil (it holds up better to high heat without breaking down) and chickpea flour (it absorbs less oil and helps create a crispier texture).
Andalusian-Style Fried Fish
This dish is popularly known as 'pescaíto frito.' It's best to use very fresh fish, but if you use frozen fish, make sure to thaw it first. You can use different types of oil and flour, but I prefer extra virgin olive oil (it holds up better to high heat without breaking down) and chickpea flour (it absorbs less oil and helps create a crispier texture).
Open in Cookpad AppSteps
- 1
Heat plenty of oil in a deep fryer or deep pot to about 350°F (180°C).
- 2
While the oil heats, season the fish with salt and coat it in chickpea flour. The fish should be slightly damp so the flour sticks well. Shake off any excess flour.
- 3
Fry the fish until golden brown to your liking. Fry in small batches to keep the oil temperature from dropping too much (otherwise, the fish will absorb too much oil and become soggy). The goal is to form a light, crispy crust while keeping the inside juicy.
- 4
Drain on paper towels and serve immediately.
- 5
Optionally, drizzle with a little lemon juice.
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