Main course

Pescaíto Frito

An Andalusian assortment of small fish with an exceptionally thin, dry flour crust, fried briefly so the flesh remains juicy.

What you’ll need

• cleaned small fish: 1200 g
• flour: 250 g
• salt: 15 g
• vegetable oil: 1200 ml
• lemon: 2 pcs

How to make it

1. Gut the fish, remove the gills from larger specimens, rinse briefly, and dry extremely well inside and out. Sort by size so each batch cooks evenly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.