Recipe: Pescaditos fritos (fritto misto)
We can’t drive along the Spanish coast without eating fried little fish. Because let’s be honest: a plate of all kinds of fish in a crispy coating, with a crackling-fresh white wine alongside it, is simply irresistible, isn’t it?
Preparation
1. For the sauce, use a food processor or immersion blender to blend the egg yolks with the lemon juice, sherry vinegar, anchovy fillets, garlic and harissa until smooth. While whisking, slowly pour in the olive oil in a thin stream until a smooth, thick sauce forms. Season with salt and pepper.
2. Pat the smelt, prawns and squid dry with paper towels. Cut the squid into rings about 1 ½ centimetres thick. Halve the tentacles if necessary.
3. Meanwhile, heat the oil in a large pan to 180 °C. Mix the flour with the salt, pepper and lemon zest. Coat the fish, prawns and squid in the mixture and deep-fry them in batches for about 3 minutes until golden brown and crisp. Drain on paper towels. Serve immediately with the garlic-harissa mayonnaise and lemon wedges.
NB: feel free to vary this dish with different types of fish, molluscs and shellfish. Dry vegetables such as green beans and asparagus tips are also delicious when fried in the light batter. Above all, see what is in season and create your own ultimo pescaditos fritos based on that.
Wine tip
With a typical Spanish snack, you naturally drink a typical Spanish wine: Rueda! And when you say Rueda, you almost automatically say Verdejo. The famous Spanish white wine pairs very easily with a wide range of snacks and is dangerously easy to drink. Such as the Bellori Joven Rueda Verdejo. Its freshness cuts nicely through the richness of the fried fish.
Also read:
- No stress: cooking for a large group
- How to: pair wine and food
- 5 tips for getting rid of garlic hands
