Andalusian Fried Fish
Ingredients
- 200 gWhiting (whole and gutted)
- 200 gEuropean hake (in small chunks)
- 200 gRed mullet (whole)
- 200 gLoligo vulgaris (in rings)
- 200 gShrimp (whole)
- 150 gWheat flour
- 100 gChickpea flour
- 750 mlSunflower oil (for frying)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 200 gFresh anchovies (beheaded and gutted)
Method
A deep-fry that is dry to the touch, with a crust that cracks under the teeth to reveal pearly, piping hot fish. The scent of hot oil and fresh lemon captures the senses.
- 1
Clean the fish, anchovies, and squid. Carefully pat each piece dry with paper towels. Moisture is the enemy of frying: the fish must be perfectly dry so the flour doesn't turn into a paste.
- 2
Mix the wheat flour and chickpea flour in a large dish. Coat the fish, anchovies, and squid in this mixture. Shake each piece vigorously or use a sieve to keep only a powdery veil.
- 3
Heat the sunflower oil to 180°C. Immerse the fish and squid in small quantities so as not to drop the temperature. The frying should 'sing'. Remove as soon as the crust is golden and rigid under the skimmer.
- 4
Place immediately on paper towels. Sprinkle with grey sea salt while hot so it adheres. Serve immediately with fresh lemon wedges.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the fryer, otherwise the oil temperature drops and the fish becomes soggy.
- Salt is always added right after frying, never before flouring, to preserve the crunch.
How long does this dish keep?
Consume immediately. The fry loses its crunch as it cools and does not reheat well.
