Pescaíto frito is, without a doubt, one of the hallmarks of Andalusian cuisine. Of course, Andalusia is not the only place in Spain—or even in Europe—where fish is fried. But it is here that it truly reaches excellence, not because of any refined preparation, but because each dish is so flavourful and popular. In the following lines, we tell you everything you need to know to discover and enjoy this delicacy on your next trip around the region.
Origins and spread of pescaíto frito
As is often the case, it is difficult to trace the origin of any dish, and pescaíto frito is no exception. However, it is often said that it already existed in Sephardic cuisine, so it must have been common on the Iberian Peninsula in the medieval period. There is less consensus regarding Roman-era fried fish, which probably was not floured, but rather marinated in the famous garum. What is certain is that some travellers, such as the Frenchman Jean Baptiste Labat in 1705–1706, already mention it in their books as a popular dish that they had the opportunity to try.
Today, pescaíto frito can be found throughout Andalusia. Although it is served in fine-dining restaurants, the truth is that it is inseparable from beach bars and seafront restaurants, and therefore from the coastal provinces of Huelva, Cádiz, Málaga, Granada and Almería. But it is also easy to come across this dish in inland areas such as Seville, Córdoba and Jaén. And you will notice it, because it fills the air with a very distinctive aroma.
Recipe: key ingredients
The recipe for pescaíto frito in Andalusia is very simple. It can be said that there are four key elements to it: the fish, the oil, the flour, and other seasonings and accompaniments to give it a special flavour in the prior marinade.
As for the oil, ideally it should be olive oil, one of the region’s hallmarks, especially in the provinces of Jaén and Córdoba. And if it is extra virgin olive oil, even better, as it can provide that intense local flavour characteristic of Andalusian olive groves. Sunflower oil, on the other hand, is more neutral and, although it allows for efficient, quick frying, it takes away some of the dish’s personality.
As for the flour, the choice of one type or another (or the fineness of the grain) will result in fish that is crispier or softer. Wheat flour is commonly used, but it can also be made with—or simply complemented by—other flours, such as grass pea or chickpea. Spices are not usually added to the flour during the coating stage, nor is breadcrumbs typically used.
When it comes to seasonings, in some recipes the prior marinade is very important. It can be prepared in a concentrated juice made with sweet paprika, dried oregano, cumin, water, Jerez vinegar and salt, among other options. And of course, we could not forget lemon, which is the finishing touch that can be added once the dish is served—hence why it is almost always presented with slices or wedges of this citrus fruit.
Which fish are used
Lastly, we leave the most important element for the end: the true star of pescaíto frito—the fish. There are many that can be used to create a dish full of flavour, or a mix of several to make the classic assorted fry, ideal for winning over any palate.
Among the most famous are anchovies, squid and red mullet, which often share space on the same plate. marinated dogfish is usually served as a separate dish or portion, given the strong character of the marinade. No less famous are baby squid, from the cuttlefish family, with an unmistakable texture somewhere between crispy and chewy.
