Crispy Andalusian Fried Fish | Pescado frito
(0)
30 min
Quick
Kifli Kukták
Aranybarna, pehelykönnyű ropogós kéreg és szaftos, omlós tengeri hal. Az andalúz tengerpartok ikonikus étele, a pescado frito pofonegyszerűen varázsolja a spanyol nyár ízeit a tányérodra. Friss citrommal és krémes fokhagymás aiolival tálalva verhetetlen kedvenc.
Preparation method
Preparation
Rinse the cod fillet thoroughly, then pat dry with kitchen paper towels to remove excess moisture. Cut the fish into roughly 3-4 cm bite-sized pieces.
Lightly season the fish pieces with salt and pepper on all sides, then let them sit for 5 minutes at room temperature.
Making the aioli
In a small bowl, mix the mayonnaise with the crushed garlic, one tablespoon of extra virgin olive oil, and the freshly squeezed juice of half a lemon. Set aside in the refrigerator to allow the flavours to meld.
Chef's tip
The secret lies in thoroughly patting the fish dry and applying a thin coating of flour: this prevents the fish from turning soggy, while the crust seals immediately in the hot oil to stay feather-light and crispy.
You can also serve it with a fresh green salad or crispy french fries for a complete Andalusian feast.
Ingredients
Discover also
We Also Recommend
Show all
50 min
Under an hour
Traditional Bean Stew with Sour Cream | With Juicy Smoked Pork Shoulder
Kifli Kukták
Breaded Celeriac | Crispy on the outside, tender on the inside autumn main course
Kifli Kukták
Sheet-Pan Roasted Autumn Vegetables with Sheep's Milk Cheese | Flavorful Main Dish
Kifli Kukták
Traditional Hungarian bean goulash with smoked pork knuckle and csipetke | Hearty one-pot dish
Kifli Kukták
