Los Mellizos ★ 4.1
Los Mellizos brings the family's Rincón de la Victoria seafood to central Málaga on Calle Sancha de Lara, all fried fish, clams and rice from the bay.
History
The fritura malagueña is the house version of pescaíto frito, a mixed fry that puts the bay's small fish on one plate. It grew out of the fishing quarters of El Palo and El Perchel, where the day's catch was floured and fried for a quick, cheap meal. The exact mix shifts with the season, but anchovies, squid, whitebait and small red mullet are the constants, always served hot with lemon.
Common allergens: Fish, Molluscs, Gluten
Make it at home
Ingredients
- 300g fresh anchovies
- 200g small squid, cleaned and cut into rings
- 200g whitebait
- 200g small red mullet
- 250g coarse fry flour
- 1 litre olive oil for frying
- Sea salt and lemon wedges
Method
- Clean and thoroughly dry all the fish and squid.
- Heat the olive oil to 180C in a deep pan.
- Flour each type separately and sieve off the excess.
- Fry in small batches by type, 1 to 2 minutes each, so nothing overcooks.
- Drain on paper, salt at once and pile onto one platter with lemon.
Tip from the editors. Fry the squid and delicate whitebait separately from the oilier anchovies so each stays crisp.
Where to eat fritura malagueña
Fritura malagueña in Málaga
Marisquería Godoy ★ 4.2
Marisquería Godoy sits on Málaga's Muelle Uno, a portside seafood house serving fried fish, red Motril prawns and rice with the bay in full view.
El Merendero de Antonio Martín ★ 4.0
El Merendero de Antonio Martín is a historic seafront restaurant on Málaga's Malagueta, a Grupo Gorki dining room for fried fish and sea views.
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