Pescado Frito Video | Cooking Recipes

Pescado frito, or Pescaíto frito, is a traditional dish from the Southern coasts of Spain, typical in Andalusia, but also found in Catalonia, Valencia, the Canary Islands and the Balearic Islands. It is also consumed as a delicacy in inland Spain, being very common in the inland Andalusian provinces of Seville and Cordoba. It is also very common throughout the Mediterranean Sea, Provence,...  MORE

Pescado frito, or Pescaíto frito, is a traditional dish from the Southern coasts of Spain, typical in Andalusia, but also found in Catalonia, Valencia, the Canary Islands and the Balearic Islands. It is also consumed as a delicacy in inland Spain, being very common in the inland Andalusian provinces of Seville and Cordoba. It is also very common throughout the Mediterranean Sea, Provence, Roussillon and in the coastal regions of Italy and Greece. It was also eaten by the Romans in ancient Rome. It is made by coating the fish in flour and deep fried in olive oil then sprinkled with salt as the only seasoning. It is usually served hot, freshly fried, and can be eaten as an appetizer, or as a starter or main course. Usually, it is served with fresh lemon, which is squeezed over the fish or occasionally in "escabeche". It is also a traditional Shabbat fish dish originating amongst the 16th century Andalusian Jews of Spain and Portugal. The deep-frying of the fish in vegetable oil makes it crisp and light even when eaten cold, and it is a favourite dish of the late breakfast or lunch after synagogue services on Saturday morning. LESS