Pescado frito
Spanish cuisine is one of the most diverse and flavorsome in the world. From paella to tortilla española, Spanish food has something for everyone. One of the most popular and beloved dishes is pescado frito, which translates to fried fish.
Pescado frito is a staple in many Spanish households and can be found in most traditional Spanish restaurants. The dish is simple yet delicious and often served as an appetizer or main course. It’s easy to make, and the ingredients are readily available in most supermarkets.
The key to making excellent pescado frito is to use fresh fish. Fish markets in Spain are plentiful, and you can choose from a wide variety of fish such as dorada, merluza, and bacalao. The fish is usually filleted and cut into small pieces for easy frying.
Once you have your fish, the next step is to prepare the batter. The batter is what gives the dish its crispy texture and adds to its flavor. The batter is made with flour, salt, and water, and sometimes beer is added to give it an extra crunch. The batter is then whisked until it is smooth and thick enough to coat the fish.
Before frying the fish, it’s important to season it with salt and pepper. The fish is then dipped into the batter and fried until it’s golden brown on both sides. The fish is then removed from the oil and placed on a plate lined with paper towels to drain the excess oil.
The dish is often served with lemon wedges, which add a freshness to the dish and cut through the oiliness of the fish. It’s also commonly served with chips, salad, and sometimes a garlic mayonnaise called aioli.
Pescado frito is a dish that can be found throughout Spain, and every region has their own take on this classic dish. In the south of Spain, for example, pescado frito is often served with a side of gazpacho, a cold tomato soup. In Madrid, it’s served with potato salad, and in Catalonia, it’s served with romesco sauce, made with almonds, hazelnuts, and peppers.
Pescado frito is not only a delicious dish but also a healthy one. Fish is a great source of protein and omega-3 fatty acids, which are essential in maintaining good health. Fried fish is also a great source of vitamin D and calcium.
In conclusion, pescado frito is a classic and beloved Spanish dish that’s enjoyed by locals and tourists alike. Its simplicity and delicious taste make it a staple in many Spanish households and is a must-try for anyone visiting Spain. With just a few ingredients and some basic cooking skills, you can make this dish at home and impress your family and friends with your culinary skills. So, next time you are in Spain or fancy cooking up a taste of Spain at home, give pescado frito a try!
Ingredients:
- 4-6 fillets of white fish (such as tilapia or cod)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 1-2 cups vegetable oil for frying
- Lemon wedges for serving
Directions:
- In a bowl, mix together the flour, salt, and pepper.
- In another bowl, beat the eggs with the milk until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dredge each fish fillet in the flour mixture, shaking off any excess. Dip each fillet in the egg mixture, then back in the flour mixture, pressing the flour onto the fish to coat well.
- Carefully place the fillets in the hot oil and fry for 4-5 minutes on each side, until golden brown and cooked through.
- Remove the fish from the skillet and place on paper towels to drain any excess oil.
- Serve hot with lemon wedges on the side. Enjoy!