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.
History
Pescaíto frito spread from Málaga and Cádiz across Andalusia in the 19th century, a way to make the cheap, small fish of the daily catch go far. The technique hinges on a special coarse flour, harina de fritura, and very hot olive oil that seals the fish in seconds without greasiness. In Málaga the classic mix is the fritura malagueña, a mixed fry of anchovies, squid, small red mullet and whitebait. It remains the standard order at every seafront chiringuito and old-town taberna.
Common allergens: Fish, Gluten
Make it at home
Ingredients
- 600g mixed small fish: anchovies, small squid, whitebait, small red mullet
- 200g coarse fry flour (harina de fritura) or semolina flour
- 1 litre mild olive oil for frying
- Sea salt
- Lemon wedges to serve
Method
- Clean the fish, pat very dry and season lightly with salt.
- Heat the olive oil in a deep pan to 180C.
- Toss the fish in the flour, then shake off every loose grain in a sieve.
- Fry in small batches for 1 to 2 minutes until pale gold, never crowding the pan.
- Lift onto paper, salt at once and serve immediately with lemon.
Tip from the editors. Dry fish and truly hot oil are everything; wet fish or a cool pan gives you soggy, greasy fritura.
Where to eat pescaito frito
Pescaito Frito in Málaga
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.
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 Tintero ★ 4.3
El Tintero is Málaga's singing-waiter chiringuito in El Palo, where fried fish and espetos are auctioned aloud and you grab plates as they fly past.
Order: Whatever the waiters are shouting: grab the fried fish as it passes
Pescaito Frito in Seville
Casa Modesto ★ 4.2
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 ★ 4.2
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 Las Columnas ★ 4.4
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 ★ 4.5
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.