Lightly battered fried fish — the Andalusian beach classic.
Pescaito is the Andalusian tradition of catching small fish from the beach and frying them whole with the simplest flour batter. The result is crispy outside, tender inside, and perfect with just a squeeze of lemon and sea salt. It's a celebration of freshness and simplicity.
Serves 4
Clean fish by removing guts and gills. Keep heads and tails. Pat dry thoroughly.
Mix flour with paprika and sea salt in a shallow bowl.
Heat oil to 180°C (350°F). Dredge fish in flour and fry in batches 3–4 minutes until golden and crispy. Drain on paper towels.
Serve immediately with lemon wedges and extra sea salt.
Fish must be absolutely dry before frying.
Don't overcrowd the pan — it drops the oil temperature.
Serve immediately while crispy.
Use slightly larger fish and butterfly them
Add garlic to the flour
Serve with alioli for dipping
Best eaten immediately. Leftovers lose their crispiness.
Pescaito is a beach tradition along the Andalusian coast, particularly in Cádiz and Málaga. The name comes from 'pescado' (fish) and refers to fish caught fresh and fried on the spot.
Yes, but ask your fishmonger for the freshest small whole fish available.
Make a slit along the belly, remove guts and gills, rinse well, and pat dry. Leave head and tail on.
Per serving · 4 servings total
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