Fritura Malagueña

Fritura Malagueña is a celebrated Spanish dish from the coastal city of Malaga, showcasing a selection of fried seafood like anchovies, squid, and shrimp. These are enveloped in a light, crispy batter, offering a delightful contrast in texture. Typically, the seafood is gently seasoned and paired with lemon wedges, enhancing its fresh, tangy flavors. As a popular tapas choice, Fritura Malagueña makes for a delightful shared dining experience, bringing out the vibrant tastes of the sea and the refreshing zest of lemon, ideal for any gathering.

Ingredients

• 1 lb mixed assorted seafood (anchovies, squid, shrimp)
• 1 cup all-purpose flour all-purpose flour, for coating
• salt
• lemon wedges, for serving
• oil, for frying

Instructions

1. Clean the seafood and pat it dry with paper towels to remove excess moisture.
2. Combine the all-purpose flour and a pinch of salt in a bowl.
3. Dredge each piece of seafood in the flour mixture, ensuring an even and light coating, and shake off any excess.
4. Pour oil into a deep fryer or large pot, filling it to about 2 inches deep. Heat the oil to 375°F (190°C).
5. Carefully place the seafood in the hot oil in small batches to avoid crowding. Fry each batch for 2 to 3 minutes until golden brown and crispy.
6. Using a slotted spoon, remove the seafood from the oil and drain on paper towels to absorb excess oil.
7. Transfer the fried seafood to a serving dish and garnish with lemon wedges on the side for squeezing.

Keywords: Crispy, Fried, Tapas

Spice Rack: Salt

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