Simple Way to Prepare Favorite Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish)

Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A good deep-fried fish or 'pescaíto frito' -as Andalusians say- is one of those guilty pleasures that reminds you that you don't need to spend a fortune in a Michelin-starred restaurant to afford some of the greatest culinary marvels of this world. Pescado frito (literally, "fried fish"), or Pescaíto frito (Andalusian dialect), is a traditional dish from the Southern coasts of Spain, typical in Andalusia, but also found in Catalonia, Valencia, the Canary Islands and the Balearic Islands.

Here is the best “Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish)" recipe we have found so far. This will be really delicious.

Ingredients of Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish)

1. You need 1/2 pound of baby fish (I used smelt. You could also use baby anchovy or similar baby fish.).
2. Take 3/4-1 teaspoon of kosher salt.
3. Prepare 1/3 cup of flour.
4. Take 1/3 cup of corn or potato starch.
5. Take 3 cups of vegetable oil for frying.
6. Make ready 1 of fresh lemon or lime.
7. Take of You'll also need a frying basket or straining type of gadget.

Pescaíto Frito. "Boquerones fritos", fried anchovies and calamares (calamari) © Michelle Chaplow.There isn´t really a proper recipe, you just need to take a trip over to the local produce and meat/fish market one morning.Mondays and the first day after any holiday are not especially good days to go.Los pescaditos fritos andaluces son un plato tradicional de Andalucía que se ha expandido por toda España.

Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) step by step

1. Soak the fish in ice water for 20 minutes or so. This will keep it from getting overcooked and tough. Then drain thoroughly.

At this point, you'll want to heat start pre-heating your oil in a deep saute pan or pot (or in my case, a wok) over medium-high-ish heat to somewhere between 350 to 375F..

1. Season the fish with salt and give it a few gentle tosses.

Prep a wide bowl or plate with paper towels/paper bags/ or newsprint to soak up the oil and set it near the frying station..

1. While the fish absorbs the seasoning, mix flour and starch in a tray or dish with sides. By this time, your oil should be ready.

If you don't have a thermometer, you can check the readiness by putting a pinch of the flour mixture into the oil and if it starts gently sizzling right away, it's ready..

1. Toss a third of the fish in the flour and starch mixture, shake off most of the excess, and gently lower into the oil. (Do not drop from a distance or hot oil will splatter on you.).
2. Fry for 3.5 to 4 minutes, or until golden brown, giving it a stir or two halfway just to make sure everything gets evenly cooked..
3. Fish* (pun intended :P) the fish out, let it drain for a few second on the side of your cooking vessel, then set it aside in your dish.

Repeat Steps 4 and 5 two more times with the other two thirds of the fish..

1. Serve with fresh lemon to squeeze over the fish right before eating. Enjoy! :).

Location: San Cristobal de la Laguna, Spain.Odkryj Pescaito Frito Fried Fish Andalusian Style stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock.Pescaito frito, fried fish Andalusian style on a tavern table.

Es un plato muy de verano que se come como entrante acompañado de media rodaja de limón.La clave del pescadito frito es un aceite a alta temperatura y una buena materia prima.Andalusian cuisine is the cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.Pescado frito (literally, "fried fish" in Spanish and Judeo-Spanish), also called Pescaíto frito (literally "fried little fish" in Andalusian dialect), is a traditional dish from the Southern coast of Spain, typically found in Andalusia, but also in Catalonia, Valencia, the Canary Islands and the Balearic Islands.