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.
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.
4 editor picks for Pescaito Frito in Seville, ranked by editorial score. All Seville signature dishes · Pescaito Frito across every city.
Bodega Santa Cruz Las Columnas ★ 4.4
santa-cruz · Calle Rodrigo Caro 1, 41004 Sevilla
Bodega Santa Cruz, called Las Columnas by locals, sits at the threshold of Santa Cruz in Seville and serves the city's canonical montadito de pringa across the long marble counter from 12:00 daily.
Freiduria Puerta de la Carne ★ 4.3
Calle Puerta de la Carne 2, 41004 Sevilla
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 fried cazon, calamares and adobo at working-day prices.
Manolo Leon ★ 4.3
san-bernardo · Calle Guadalquivir 8, 41011 Sevilla
Manolo Leon on Calle Guadalquivir in Seville is the Manolo Leon family's flagship since 1995, with an Andalusian carte built on Iberico pork, daily fresh fish from Cadiz and Sevillian stews across two rooms.
Casa Modesto ★ 4.2
santa-cruz · Calle Cano y Cueto 5, 41004 Sevilla
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 and tortillitas de camarones from the Cadiz coast.