A nice fried fish, or ‘pescaito frito,’ as Andalusians call it, is one of those guilty pleasures that reminds you that some of the world’s greatest culinary miracles can be had without spending a fortune in a Michelin-starred restaurant.
Fried fish is a typical Mediterranean meal, but it is now widely served all over the world. While each region has its own variations, the basic technique involves coating the fish in flour and then frying it.
The most crucial aspects of a good fried fish are that it is crispy on the exterior and soft on the inside, that there is no excess oil, and that the seasonings are precise so that it is not overly salty.
First and foremost, you must have the following ingredients on hand:
- 1 filet of fish (sole, dogfish, anchovy, cod, etc.)
- 1 pound flour
- 1 teaspoon kosher salt
- 1 teaspoon powdered baking soda
- 12 oz. of beer
- a single egg
- Olive oil
- It’s critical to make sure the fish is as fresh as possible and smells good; if you’re using frozen fish, make sure it’s thoroughly thawed before frying.
- The second step is to combine the flour, salt, and baking powder in a mixing bowl. You’ll add the finishing touch by gradually adding the beer while mixing and incorporating the egg.
- Then, using absorbent kitchen paper, lightly dry the fried fish filets. This will help the mixture or coating stick better to the fish and make it more crispy.
- Put the olive oil in a frying pan, heat it up, and then start passing a filet through the mixture, ensuring it is completely covered on both sides. Place the filet in the oil; when frying fish, it’s best to fry each filet independently or in pairs, depending on the size of your pan; this will ensure that it cooks uniformly and that you have enough area to turn it over so that it fries evenly all over.
- Make sure the oil doesn’t get too hot and start smoking; if it does, turn down the heat. Once the filet has been fried on all sides, remove it when both sides are a consistent golden brown. Remove it with a gentle shake and set it in a draining container lined with absorbent paper.
It’s preferable to serve the pescaito frito right away, but if you don’t have time, reheat it in the oven on low and uncovered to keep it crisp. Serve it with French fries, a vegetable salad, or a vegetable combo with your favorite cream dressing, and don’t forget the lemon.
The province of Cadiz offers a wide range of gastronomic delights in which we include ” pescaito frito ”. If you want to try it while doing a tapas tour or perhaps while enjoying the exquisite sherry wine, don’t forget to contact us and we will create a tailor-made experience for you!!