Frit mallorquí
Photo: EnGuillem · CC BY 2.0

History

Frit mallorquí comes out of the island slaughter, when liver, lungs and blood had to be cooked the same day. Potato, onion, pepper and garlic are fried alongside, seasoned with fennel and paprika, and the whole pan is worked over high heat until the edges crisp. Fish versions exist along the coast, and a spring lamb version follows Easter. Palma food tours still build a tasting stop around it, which is the modern test of whether a Mallorcan kitchen still cooks the classics.

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Make it at home

Yield Serves 4Hands-on 40 minTotal 50 minDifficulty Intermediate

Ingredients

  • 500g lamb or pork liver, cut into 2cm pieces
  • 4 floury potatoes, cut into 2cm cubes
  • 2 red peppers, cut into strips
  • 1 large onion, sliced
  • 4 garlic cloves, sliced
  • 1 tsp fennel seeds
  • 1 tsp sweet paprika
  • Olive oil
  • Salt and black pepper

Method

  1. Fry the potato cubes in plenty of olive oil until golden and cooked through, then lift out and drain.
  2. Fry the peppers and onion in the same oil until soft and lightly coloured, then set aside.
  3. Raise the heat, add the liver and sear hard for 3 to 4 minutes so it colours but stays pink inside.
  4. Return the potato and vegetables to the pan with the garlic, fennel seeds and paprika.
  5. Toss over high heat for 3 minutes so the edges crisp, season, and serve straight from the pan.

Tip from the editors. Overcooked liver turns to rubber. Sear it hard and short, then let the residual heat finish it.

Where to eat frit mallorquí

Frit mallorquí in Palma

Featured by TableJourney as a signature dish of Palma. See where to eat Frit mallorquí in Palma or the Palma signature dishes guide.

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