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

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Using your very best judgment is just another one of many ways which you could make healthy choices from a lunch menu. This can be best achieved by analyzing meal pictures on a menu. It is also recommended that you avoid foods overrun with cheese, mayonnaise and even sour cream. If your selection includes these fattening condiments, then make sure you ask for a reduced amount.

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We hope you got benefit from reading it, now let’s go back to pescaítos fritos (andalusian style deep fried baby fish) recipe. To cook pescaítos fritos (andalusian style deep fried baby fish) you only need 7 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish):
  1. You need 1/2 pound baby fish (I used smelt. You could also use baby anchovy or similar baby fish.)
  2. Get 3/4-1 teaspoon kosher salt
  3. Get 1/3 cup flour
  4. Take 1/3 cup corn or potato starch
  5. Provide 3 cups vegetable oil for frying
  6. Take 1 fresh lemon or lime
  7. Use You'll also need a frying basket or straining type of gadget
Steps to make Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish):
  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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Serve with fresh lemon to squeeze over the fish right before eating. Enjoy! :)

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. This is probably one of the most typical ways to eat fish in Andalucía- the south of Spain. Pescaito Frito does actually refer to small fish like anchovy, sardines etc which is battered in "flour for frying" and then deep fried, but as this recipe proves any size fish would do nicely, it might not be exactly what the andalucians call Pescaíto Frito, but it is still lovely, use the right. This post is also available in: SpanishConsidered a true Dominican delicacy, Pescado Frito (whole fried fish) is served in restaurants across the entire country - and is something all visitors should try… and no doubt fall in love with! An incredibly simple dish, Pescado Frito is fresh fish rubbed with salt and pepper, coated in […] Cazón en adobo is a marinated fish, usually, dogfish or monkfish, which is fried in a second step.

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