Fritura de Pescado

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 864
• Protein: 64 g
• Carbs: 42 g
• Fat: 46 g

Ingredients

• 200 g Whiting ( whole and gutted )
• 200 g European hake ( in small chunks )
• 200 g Red mullet ( whole )
• 200 g Loligo vulgaris ( in rings )
• 200 g Shrimp ( whole )
• 150 g Wheat flour
• 100 g Chickpea flour
• 750 ml Sunflower oil ( for frying )
• 2 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 pinch Gray sea salt
• 200 g Fresh anchovies ( beheaded and gutted )

Instructions

1. Preparation of fish and seafood

   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. Flouring

   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. Frying

   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. Finishing and serving

   Place immediately on paper towels. Sprinkle with grey sea salt while hot so it adheres. Serve immediately with fresh lemon wedges.

Chef's tips

• 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.

Storage

Consume immediately. The fry loses its crunch as it cools and does not reheat well.