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.

Also in: Málaga.

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