Fritura Malagueña
Crispy fried mixed seafood from Málaga, golden and light with a briny bite.
Dietary
Pescatarian, Dairy free, Nut free, Halal
Allergens
Fish, Shellfish, Wheat
This coastal Andalusian classic combines lightly floured squid, fresh anchovies, and shrimp fried quickly in hot olive oil for a crackling crust and tender interior. Traditionally served in paper cones along the Costa del Sol, it makes a lively tapas spread or light seafood dinner with lemon wedges and chilled wine.
Ingredients
- 8 ounces squid, cleaned and cut into rings
- 8 ounces fresh anchovies or small sardines, cleaned and butterflied
- 8 ounces medium shrimp, peeled with tails on
- 4 ounces boneless white fish fillet (such as hake or cod), cut into strips
- 1 cup all-purpose flour
- 1/2 cup fine semolina flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups olive oil, for frying
- 2 lemon, cut into wedges
Method
-
Pat the squid, anchovies, shrimp, and fish strips dry with paper towels and arrange on a tray.
-
In a large bowl, whisk together the all-purpose flour, semolina flour, salt, and black pepper.
-
Pour the olive oil into a deep skillet or heavy pot to a depth of about 1 1/2 inches and heat over medium-high heat to 350°F.
-
Working in small batches, dredge the seafood pieces in the flour mixture, shaking off excess.
-
Fry the squid rings in the hot oil until golden and crisp, about 2 minutes, then remove with a slotted spoon to a paper towel-lined plate.
-
Fry the fish strips and shrimp together until golden and just cooked through, about 2 minutes, then transfer to the paper towel-lined plate.
-
Fry the anchovies in batches until crisp and golden, about 90 seconds per batch, then transfer to the paper towel-lined plate.
-
Season the fried seafood lightly with additional salt while hot, then pile onto a platter or into paper cones.
-
Serve immediately with lemon wedges for squeezing over the top.
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Fritura Malagueña
This coastal Andalusian classic combines lightly floured squid, fresh anchovies, and shrimp fried quickly in hot olive oil for a crackling crust and tender interior. Traditionally served in paper cones along the Costa del Sol, it makes a lively tapas spread or light seafood dinner with lemon wedges and chilled wine.
40 min 4 servings 410 cal
Ingredients
- 8 ounces squid, cleaned and cut into rings
- 8 ounces fresh anchovies or small sardines, cleaned and butterflied
- 8 ounces medium shrimp, peeled with tails on
- 4 ounces boneless white fish fillet (such as hake or cod), cut into strips
- 1 cup all-purpose flour
- 1/2 cup fine semolina flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups olive oil, for frying
- 2 lemon, cut into wedges
Method
- 1
Pat the squid, anchovies, shrimp, and fish strips dry with paper towels and arrange on a tray.
- 2
In a large bowl, whisk together the all-purpose flour, semolina flour, salt, and black pepper.
- 3
Pour the olive oil into a deep skillet or heavy pot to a depth of about 1 1/2 inches and heat over medium-high heat to 350°F.
- 4
Working in small batches, dredge the seafood pieces in the flour mixture, shaking off excess.
- 5
Fry the squid rings in the hot oil until golden and crisp, about 2 minutes, then remove with a slotted spoon to a paper towel-lined plate.
- 6
Fry the fish strips and shrimp together until golden and just cooked through, about 2 minutes, then transfer to the paper towel-lined plate.
- 7
Fry the anchovies in batches until crisp and golden, about 90 seconds per batch, then transfer to the paper towel-lined plate.
- 8
Season the fried seafood lightly with additional salt while hot, then pile onto a platter or into paper cones.
- 9
Serve immediately with lemon wedges for squeezing over the top.