The mixed fried-fish platter that defines Málaga's coast: anchovies, small squid, red mullet and whitebait fried together in olive oil until crisp and golden.
Where to eat it: 3 restaurants across 1 city.
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.
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Common allergens: Fish, Molluscs, Gluten
Tip from the editors. Fry the squid and delicate whitebait separately from the oilier anchovies so each stays crisp.
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.
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 is a historic seafront restaurant on Málaga's Malagueta, a Grupo Gorki dining room for fried fish and sea views.
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