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Pescaíto Frito | Crispy Andalusian Fish
(0)
25 min
Quick
Knuspr-Küche
Mache Urlaub in Andalusien auf deinem Teller: Goldgelb und hauchzart ausgebackener weißer Fisch mit einer federleichten Knusperkruste, serviert mit spritzigen Zitronenspalten und einer samtigen, selbstgemachten Knoblauch-Aioli. Dieser südspanische Klassiker begeistert durch puren Fischgeschmack, herrliche Frische und ist in weniger als 25 Minuten auf dem Tisch – perfekt für einen unkomplizierten, mediterranen Feierabendgenuss!
Ingredients
Preparation method
Preparation & Preparing the Fish
Pat the cod fillet dry, check for bones, and cut into bite-sized pieces about 2 to 3 cm wide. Season the fish evenly with 1 tsp fine table salt and freshly ground black pepper.
Place the wheat flour Type 405 in a shallow bowl or deep plate. Dredge the fish pieces in the flour in batches and gently tap off any excess flour so that only a paper-thin film of flour coats the fish – this is the Andalusian secret for extra crispiness.
Mixing the Aioli & Frying
For the quick aioli, peel the garlic cloves and grate or press very finely. Mix the mayonnaise with the garlic and 1 splash of fresh lemon juice, then season to taste with a pinch of salt. Chill until ready to serve.
Chef's tip
Flour tip for maximum crispiness: Tap off every bit of excess flour thoroughly, preferably using a kitchen sieve. A coating that is too thick absorbs grease, while a paper-thin layer keeps the fish wonderfully tender and juicy.
Side dish recommendation: Serve with a fresh Andalusian tomato salad or crusty ciabatta, and enjoy with a glass of chilled Spanish white wine such as Verdejo or Albariño.
40 min
Under an hour
