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Mediterranean

Pescado Frito

The classic fried fish of the Andalusian coast: small whole fish and fish pieces salted, dusted in coarse durum flour and flash-fried in hot olive oil so the crust stays dry and crisp and the flesh inside is juicy. Eaten straight from the pan with nothing but a squeeze of lemon.

Lunch & dinner25g+ proteinUnder 20g carbsUnder 30 min
25 min15 prep · 10 cookEasy663 kcalper serving
Pescado Frito

Method

  1. Gut and rinse 250 g of small fish under cold water, pulling out the guts of the boquerones with a finger and leaving the heads on if you like. Pat them completely dry on kitchen paper — wet fish will steam rather than crisp.
  2. Spread the fish on a plate and season all over with 1 tsp of fine sea salt. Leave for 10 minutes at room temperature; this seasons the flesh and draws off surface moisture.
  3. Pour the olive oil into a deep, narrow pan to a depth of about 5 cm and set it over medium-high heat until it reaches 180C — a cube of bread should brown in around 30 seconds.

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Per serving

663kcal
51gprotein
4gcarbs
49gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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