Spanish
Pescaito Frito (Andalusian Fried Fish)
Pescaito Frito (Andalusian Fried Fish) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb small fish fillets (such as anchovies or hake strips)
- 1 cup all-purpose flour
- 2 cups olive oil
- 1 tsp salt
- 1 lemon
How to cook it
- Rinse the fish and pat it completely dry, then season it with the salt.
- Toss the fish in the flour until evenly coated, shaking off any excess so the coating stays thin and crisp rather than doughy.
- Heat the olive oil in a deep, heavy pan until hot enough that a pinch of flour sizzles instantly on contact.
- Fry the fish in small batches for 2 to 3 minutes, until golden and crisp, taking care not to crowd the pan so the oil temperature stays high.
- Lift out with a slotted spoon onto paper towels to drain, sprinkle with a little extra salt while still hot, and serve immediately with the lemon cut into wedges.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Pescaito Frito (Andalusian Fried Fish), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pescaito Frito (Andalusian Fried Fish) carries gluten and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Grains
- How this was set
- Hand audited
When to cook it
Pescaito Frito (Andalusian Fried Fish) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on fish.
From the same kitchens
More cooking from southern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.