Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish). I call these Pescaítos Fritos because the way I was introduced to them was by way of Spanish cuisine, but lots of cultures have something similar. One of my Filipina friends told me she calls them dilis and eats them with salt, pepper, and vinegar over steamed rice, which also sounds delicious! A good deep-fried fish or 'pescaíto frito' -as Andalusians say- is one of those guilty pleasures that reminds you that you don't need to spend a fortune in a Michelin-starred restaurant to afford some of the greatest culinary marvels of this world. "Pescaitos" (fried fish Andalusian. – La Cocina de Santo's.
Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Pescaito Frito Fried Fish Andalusian Style. Tuhansia uusia ja laadukkaita kuvia joka päivä. Pescaito frito Pescaito frito, fried fish Andalusian style on a tavern table. You can have Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish)
- Prepare 1/2 pound of baby fish (I used smelt. You could also use baby anchovy or similar baby fish.).
- It’s 3/4-1 teaspoon of kosher salt.
- You need 1/3 cup of flour.
- You need 1/3 cup of corn or potato starch.
- You need 3 cups of vegetable oil for frying.
- You need 1 of fresh lemon or lime.
- You need of You'll also need a frying basket or straining type of gadget.
Fried fish called in Spain pescaito frito, a tasty and typical tapa of spanish pub food Tapas with salmon, octopus and prawn. "Pescaíto Frito" (deep-fried fish) with Sourdough. Title: "Pescaíto Frito" (deep-fried fish) with Sourdough. Location: San Cristobal de la Laguna, Spain. Pescado frito (literally, "fried fish" in Spanish and Judeo-Spanish), also called Pescaíto frito (literally "fried little fish" in Andalusian dialect), is a traditional dish from the Southern coast of Spain, typically found in Andalusia, but also in Catalonia, Valencia, the Canary Islands and the Balearic Islands.
Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) step by step
- 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..
- 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..
- 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..
- 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.).
- 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..
- 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..
- Serve with fresh lemon to squeeze over the fish right before eating. Enjoy! :).
This is really "pescadito frito", but with the coastal southern accent it ends up sounding like "pescaíto" and is now commonly referred to as such. En la época romana también se consumía el pescado frito, y más tarde con los árabes este manjar se implantó con más fuerza en la península.. En los 'zocos' el consumo de pescados fritos era común y había distintos puestos donde se elaboraban. Los pescaditos fritos andaluces son un plato tradicional de Andalucía que se ha expandido por toda España. Es un plato muy de verano que se come como entrante acompañado de media rodaja de limón.