Pescaito frito is the Andalusian flour-only fried fish technique, a mixed plate of cazon en adobo, calamares, boquerones, salmonetes and chocos dredged in chickpea or wheat flour and fried in olive oil.
Where to eat it: 4 restaurants across 1 city.
Pescaito frito emerged in the 16th and 17th centuries on the Andalusian coast, with Sevillian and Cadiz fishing villages perfecting the technique of dredging in flour only (no batter) and frying in hot olive oil at 190C for 90 seconds. Casa Modesto on Calle Cano y Cueto and Freiduria Puerta de la Carne are the city's reference rooms; the Cadiz capital does it best, and the Sevillian Feria de Abril casetas serve it in paper cones in April. The variant cazon en adobo (marinated dogfish) is the Sevillian distinction from the Cadiz version.
Common allergens: Fish, Gluten, Sulphites
Tip from the editors. Chickpea flour gives the crispier, lighter crust that defines Andalusian pescaito. Wheat flour alone gives a heavier American-South-style fried fish.
Casa Modesto on Calle Cano y Cueto in Seville is the Modesto family's fried-fish flagship since 1971, with the city's canonical pescaito frito.
Signature: Pescaito frito, Cazon en adobo, Tortillitas de camarones
Order: The pescaito frito mixed plate and the tortillitas de camarones, with a glass of manzanilla.
Tip: Open daily 12:00-17:00 and 20:00-00:30. The downstairs bar is the working-day spot; the upstairs dining room takes reservations.
Freiduria Puerta de la Carne on Calle Puerta de la Carne in Seville is the takeaway pescaito frito counter since the 1950s, with paper cones of cazon en.
Try: Cazon en adobo paper cone
Tip: Order at the counter, takeaway only; eat at the standing bar or take to the riverbank.
Bodega Santa Cruz, called Las Columnas, runs the city's canonical montaditos in Seville's Santa Cruz for 2 to 2.50 euros each, with a standing-room counter.
Try: Montaditos under 2.50 euros each
Tip: Standing only; six montaditos and two canas land around 12 euros for two. Cash and card accepted.
Manolo Leon on Calle Guadalquivir in Seville is the Manolo Leon family's flagship since 1995, with an Andalusian carte built on Iberico pork.
Signature: Solomillo iberico, Pescaito frito, Salmorejo
Order: The solomillo iberico over potato puree and the pescaito frito mixed plate.
Tip: Open daily 13:00-16:30 and 20:30-24:00. The Guadalquivir location is the larger room; reserve the patio for Sunday lunch.
More cities are in research. Want pescaito frito covered somewhere specific? Tell us where you want to eat.