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Pescado frito a la andaluza | Crispy Andalusian Fish
(0)
25 min
Quick
Gurkerl Küche
Pescado frito ist der unangefochtene Klassiker der andalusischen Küste: Zarte Kabeljau-Happen, hauchdünn in Mehl gewendet und im heißen Öl goldbraun und federleicht herausgebacken. Zusammen mit herrlich cremiger Knoblauch-Aioli und frischen Zitronenspalten holst du dir echtes andalusisches Urlaubsflair auf den Teller.
Ingredients
Preparation method
Preparation & Aioli
Preheat the oven to 80 °C top/bottom heat. Place a baking sheet lined with baking paper or paper towels inside to keep the fried fish pieces crispy and warm later.
For the quick Andalusian aioli, peel the garlic cloves and chop very finely or press. Mix the garlic with the mayonnaise, 2 tbsp extra virgin olive oil, and 1 dash of lemon juice. Season to taste with a pinch of salt and chill.
Briefly rinse the cod fillets under cold water, pat thoroughly dry with paper towels, and cut into bite-sized pieces of about 3–4 cm. Drizzle the fish with a little fresh lemon juice and season with salt and a pinch of pepper.
Chef's tip
For the typical Andalusian texture, it is important to thoroughly tap off excess flour before frying. This creates a fine, paper-thin crust that keeps the tender fish fillet juicy inside.
Serve the pescado frito fresh and piping hot – ideally with a glass of chilled white wine or Spanish white wine spritzer.
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