A well-chilled Manzanilla from Sanlúcar, with its saline and almond touches, is a perfect choice for accompanying a selection of fried fish.
.png.transform/rendition-xs/image_image%20(1).png "Feder")
Andalusian Fried Fish ('Pescaíto' frito)
Preparation
Wash the fish and season with salt. Dip in flour and shake to remove any excess. Fry in plenty of hot olive oil.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Serve on a dish with lemon wedges.
Nutritional Facts
Energy (kcal): 428
Energy (kJ): 1,791
Protein (g): 48.1
Fat (g): 18.7
Carbohydrates (g): 18.1
Magnesium (mg): 92
Iron (mg): 11.02
Riboflavin (mg): 0.5
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 500 gr anchovies
- 250 gr dogfish, in cubes and marinated
- 4 red mullets
- 250 gr baby squid
- 250 gr baby hakes
- 200 gr flour for friying
- 100 ml Spanish olive oil
- 1 lemon
- Salt
- 17.637 lb anchovies
- 8.818 oz dogfish, in cubes and marinated
- 4 red mullets
- 8.818 oz baby squid
- 8.818 oz baby hakes
- 7.055 oz flour for friying
- 3.645 fl. oz Spanish olive oil
- 1 lemon
- Salt
- 2.33 lb anchovies
- 1.18 cup dogfish, in cubes and marinated
- 4 red mullets
- 1.18 cup baby squid
- 1.18 cup baby hakes
- 0.95 cup flour for friying
- 0.423 cup Spanish olive oil
- 1 lemon
- Salt
Wine match