Pescaíto Frito Andaluz

Ingredients

• 400 gfresh anchovies — cleaned
• 400 gsmall red mullet — cleaned
• 300 gsquid — cut into rings
• 300 gsmall hake pieces
• 300 gchickpea and semolina flour — for dredging
• olive oilfor deep frying
• 2lemons — cut into wedges
• to tastefine sea salt

Method

1. Begin by cleaning the seafood. Rinse 400 g of fresh anchovies, 400 g of small red mullet, 300 g of squid, and 300 g of small hake pieces under cold running water. Remove any scales, bones, or innards as needed. Pat each piece dry thoroughly with paper towels to ensure they fry up crisp rather than steam.
2. In a large, deep frying pan or a heavy-bottomed pot, pour in enough olive oil to reach a depth of about 5 cm. Heat the oil over medium-high heat until it reaches 180°C, or until a small piece of bread dropped into the oil sizzles and turns golden in about 30 seconds.
3. While the oil heats, prepare the coating for the seafood. In a large bowl, combine 300 g of chickpea and semolina flour with fine sea salt to taste. Toss the cleaned and dried seafood in the flour mixture, ensuring each piece is lightly and evenly coated. Shake off any excess flour to prevent clumping.
4. Once the oil is hot, carefully add the seafood in small batches to avoid overcrowding the pan, which can lower the oil temperature. Fry the anchovies, red mullet, squid, and hake pieces until they are golden brown and crispy, about 2-3 minutes per batch. The seafood should be opaque and firm to the touch.
5. Using a slotted spoon, remove the fried seafood from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Season immediately with a little more fine sea salt while the fish is still hot to enhance the flavor.
6. Cut 2 lemons into wedges and serve them alongside the freshly fried seafood. The lemon adds a bright, acidic contrast to the rich, crispy fish. Serve the Pescaíto Frito Andaluz immediately while it is hot and crunchy, embodying the essence of Andalusian coastal cuisine.