I absolutely love this recipe because it captures the essence of a classic dish while being super easy to make and share with friends. The crispy, golden fish paired with a squeeze of lemon is pure comfort food that brings back memories of summer gatherings and fun tapas nights.
Pescaito Frito, a classic dish from Spain, has my heart. The simplicity of it and its flavor are totally gorgeous.
Using fresh white fish fillets, you can season them as you wish. I go slightly spicy.
Paprika and cayenne offer just a hint of heat that offsets the sweetness of the fish. Fry that in vegetable oil, and you’ve got a splendid little tapas treat that goes just as well with a spritz of fresh lemon juice as it does in tandem with a cold beer.
Ingredients
Plain white fish fillets: Proteins that are low in fat; abundant in omega-3 fatty acids.
Universal flour: Delivers carbs; generates a crunchy layer after frying.
Salt from the sea: Intensifies taste; assists in the seasoning of the seafood.
Pepper, black: Instills the dish with a little warmth and a lot of aromatic spiciness.
Sweet paprika: Provides mild sweetness; gives rich red color.
Oil made from vegetables: Used to perform the task of frying; ensures that whatever is being fried is crisp and not greasy.
Our first oil, next to canola.
Our go-to for frying things.
Lemon wedges: Provide acidity; vivify flavors and help digestion.
Ingredient Quantities
- 500g fresh white fish fillets (such as cod, hake, or whiting), skinless and boneless
- 200g all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Vegetable oil for frying (such as sunflower or canola)
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish (optional)
Instructions
1. Wash the fish fillets in cold running water and dry them with paper towels. Cut the fish into pieces or strips that are 4-5 centimeters long. You can make the pieces somewhat thicker if you prefer, but do not halve the fish lengthwise; it looks better with thicker pieces in the middle and dinner cooked all the way through.
2. In a big mixing bowl, mix together the flour, sea salt, black pepper, sweet paprika, and cayenne pepper (if using). Ensure that the spices are evenly distributed in the flour.
3. In a large frying pan or deep skillet, heat a generous amount of vegetable oil over medium-high heat. You want 2–3 cm of oil in the pan to ensure that the food is deep-fried, not just pan-fried.
4. Place a small piece of bread into the oil to see if it is hot enough. If it sizzles and is on its way to turning golden in about 30 seconds, the oil is ready to use for frying.
5. As the oil is being heated, cover the fish sections with the flour mixture, making sure to shake off excess flour so that the coating on the fish is light and crispy.
6. Place the pieces of fish that have been floured into the hot oil with care, making sure that you do not crowd the pan. If necessary, fry in batches.
7. Cook the fish pieces for about 3-4 minutes on each side, or until they are golden brown and cooked through. They should be flaky and opaque in the center. This wasn’t too unhealthy an eating experience, because we used a very moderate amount of oil.
8. After cooking, use a slotted spoon to move the fish that has been fried onto a plate that is lined with paper towels. Let the fish drain there for a moment before serving.
9. Place the fish that has been fried on a serving platter, and if you like, garnish it with freshly chopped parsley.
10. Serve it hot and with some lemon wedges to squeeze over the fish. Enjoy your Pescaito Frito as a delightful tapa!
Equipment Needed
1. Kitchen sink (for washing fish)
2. Paper towels
3. Cutting board
4. Sharp knife
5. Mixing bowl
6. Measuring spoons
7. Large frying pan or deep skillet
8. Slotted spoon
9. Plate
10. Serving platter
11. Tongs or fork (for flipping fish and testing oil with bread)
12. Small bowl (for lemon wedges)
FAQ
- What kind of fish is best for Pescaito Frito?Mild white fish fillets, such as cod, hake, or whiting, are preferable as they have a delicate flavor and a firm enough texture to make them suitable for frying.
- Can I use a different type of flour?You can use all-purpose flour, which is traditional, or you can experiment with other flours, such as rice flour, to get a lighter coating.
- How do I ensure the fish is crispy?Make sure that the oil is hot enough (around 190°C or 375°F) before frying the fish. Fry the fish in small batches so as not to crowd the pan and to keep the oil at the right temperature.
- Is the cayenne pepper necessary?You can skip the cayenne pepper if you want a flavor that’s more on the mild side. This adds just the right amount of heat, but without it, this dish is still totally delicious!
- How should I serve Pescaito Frito?Immediately after frying, serve with lemon wedges on the side for squeezing over the fish, and sprinkle with chopped fresh parsley, if desired.
- Can I reuse the frying oil?Aye, however, filter the oil to eliminate any particulates and keep it in a suitable storage condition. It is most advisable to re-fry in it only what one previously fried in it.
- What dipping sauce goes well with this dish?Garlic mayonnaise or aioli forms a good association with the dish, but the fish is so flavorful that you could get by with just a squeeze of lemon.
Substitutions and Variations
Uncooked white fish fillets: For tilapia or sole, use skinless and boneless fillets.
All-purpose flour: If you want a gluten-free option, use chickpea flour instead.
Sweet paprika can be substituted with smoked paprika. The flavor will be deeper than that of sweet paprika.
Cayenne pepper: Replace with crushed red pepper or omit entirely for a milder taste.
Substitute with olive oil for a different flavor. Olive oil has different properties than vegetable oil. Therefore, when using it in place of vegetable oil in a baked good, it is best to consider what kind of olive oil to use and in what context. In some cases, it might be too robust flavor-wise. A good alternative might be baking with light-tasting oils, either in some combination with olive oil or on their own.
Pro Tips
1. Use Cold Fish: Ensure the fish is as cold as possible before frying. Chilling the fish in the refrigerator for a short time after washing and drying can help achieve a crispier coating, as cold fish creates a better thermal shock when it hits the hot oil.
2. Double Coating Technique: For an extra crispy texture, you can coat the fish twice. First, lightly dust the fish with the flour mixture and then dip it in a bowl of cold water or beaten egg before giving it a second generous toss in the seasoned flour.
3. Oil Temperature Control: Use a kitchen thermometer to maintain the oil temperature between 180°C to 190°C (356°F to 374°F) for optimal frying. Frying at this temperature ensures a crispy exterior without making the fish greasy.
4. Alternative Seasoning: Add a bit of zest by incorporating finely grated lemon zest or lime zest into the flour mixture for a subtle citrus flavor that complements the fish.
5. Serve Immediately: For the best texture and flavor, serve the fried fish immediately after draining on paper towels. Keeping them warm in a low oven or resting them too long might cause the coating to lose its crispness.
Spanish Fried Fish Tapas Pescaito Frito Recipe
My favorite Spanish Fried Fish Tapas Pescaito Frito Recipe
Equipment Needed:
1. Kitchen sink (for washing fish)
2. Paper towels
3. Cutting board
4. Sharp knife
5. Mixing bowl
6. Measuring spoons
7. Large frying pan or deep skillet
8. Slotted spoon
9. Plate
10. Serving platter
11. Tongs or fork (for flipping fish and testing oil with bread)
12. Small bowl (for lemon wedges)
Ingredients:
- 500g fresh white fish fillets (such as cod, hake, or whiting), skinless and boneless
- 200g all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Vegetable oil for frying (such as sunflower or canola)
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish (optional)
Instructions:
1. Wash the fish fillets in cold running water and dry them with paper towels. Cut the fish into pieces or strips that are 4-5 centimeters long. You can make the pieces somewhat thicker if you prefer, but do not halve the fish lengthwise; it looks better with thicker pieces in the middle and dinner cooked all the way through.
2. In a big mixing bowl, mix together the flour, sea salt, black pepper, sweet paprika, and cayenne pepper (if using). Ensure that the spices are evenly distributed in the flour.
3. In a large frying pan or deep skillet, heat a generous amount of vegetable oil over medium-high heat. You want 2–3 cm of oil in the pan to ensure that the food is deep-fried, not just pan-fried.
4. Place a small piece of bread into the oil to see if it is hot enough. If it sizzles and is on its way to turning golden in about 30 seconds, the oil is ready to use for frying.
5. As the oil is being heated, cover the fish sections with the flour mixture, making sure to shake off excess flour so that the coating on the fish is light and crispy.
6. Place the pieces of fish that have been floured into the hot oil with care, making sure that you do not crowd the pan. If necessary, fry in batches.
7. Cook the fish pieces for about 3-4 minutes on each side, or until they are golden brown and cooked through. They should be flaky and opaque in the center. This wasn’t too unhealthy an eating experience, because we used a very moderate amount of oil.
8. After cooking, use a slotted spoon to move the fish that has been fried onto a plate that is lined with paper towels. Let the fish drain there for a moment before serving.
9. Place the fish that has been fried on a serving platter, and if you like, garnish it with freshly chopped parsley.
10. Serve it hot and with some lemon wedges to squeeze over the fish. Enjoy your Pescaito Frito as a delightful tapa!
