Pescaito frito is the Andalusian fried fish: boquerones, salmonetes, calamares and cazon dredged in flour only and fried in olive oil, often sold in paper.

Phoenicians are credited with the first frying of fish in olive oil, and the Romans fried fish without flouring it. Dredging the fish in flour came in the Middle Ages, with Sephardic cooks, and the classic method uses flour only, with no egg or breadcrumbs, in extra virgin olive oil at about 180C. Visita Sevilla notes that visitors traditionally eat pescaito frito on the night the lights go on at the Feria de Abril. Freiduria Puerta de la Carne has sold it wrapped in paper since 1928.

Where to eat Pescaito Frito in Seville

3 editor picks for Pescaito Frito in Seville, ranked by editorial score. All Seville signature dishes · Pescaito Frito across every city.

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Make it at home

Serves 430 minIntermediate

Ingredients

  • 600g mixed fresh fish (small squid, baby anchovies, dogfish chunks, prawns)
  • 200g chickpea flour (harina de garbanzos)
  • 100g plain flour
  • 1 lemon, juiced and cut into wedges
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • Sea salt, freshly ground black pepper
  • 1 litre olive oil, for frying

Method

  1. For the cazon en adobo, marinate dogfish chunks in lemon juice, garlic, oregano and salt for 30 minutes.
  2. Pat all fish dry with kitchen towel; wet fish will spit when frying.
  3. Combine the two flours with salt and pepper in a wide dish.
  4. Heat the oil in a deep pan to 190C (medium-high heat).
  5. Toss fish in seasoned flour in small batches, shake off excess, and fry for 60 to 90 seconds until pale gold and crisp.
  6. Drain on paper towel; salt immediately.
  7. Serve hot with lemon wedges; eat with hands, finger-food style.

Editor tip. Chickpea flour gives the crispier, lighter crust that defines Andalusian pescaito. Wheat flour alone gives a heavier American-South-style fried fish.

Common allergens: Fish, Gluten.