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Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish).

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Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) Shinae Southern California, USA I call these Pescaítos Fritos because the way I was introduced to them was by way of Spanish cuisine, but lots of culture. more Andalusian deep-fried fish (Pescaíto frito) A good deep-fried fish or 'pescaíto frito' -as Andalusians say- is one of those guilty pleasures that reminds you that you don't need to spend a fortune in a Michelin-starred restaurant to afford some of the greatest culinary marvels of this world. Deep-fried whitebait fish Andalusian style. "Pescaito Frito" A La Andaluza D. Angel hair pasta, black squid ink, baby squid and cuttlefish Andalusian cuisine is the cuisine of Andalusia, Spain.

Today, we're going to make a special dish, pescaítos fritos (andalusian style deep fried baby fish). One of my favorites food recipes. For mine, I will make it a bit unique.
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Ingredients Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) is:

You Need 1/2 pound of baby fish (I used smelt. You could also use baby anchovy or similar baby fish.).
You Need 3/4-1 teaspoon of kosher salt.
You Need 1/3 cup of flour.
You Need 1/3 cup of corn or potato starch.
You Need 3 cups of vegetable oil for frying.
You Set Up 1 of fresh lemon or lime.
You Need of You'll also need a frying basket or straining type of gadget.

One of my Filipina friends told me she calls them dilis and eats them. The Puntillitas Fritas or fried baby squid as they are called in English is a very popular food from Southern Spain. Even though there is not a particular date of creation of this dish, it is believed that sailors from third-century A. C were the first ones to introduce different types of fried fish plates and since then they haven't left the spotlight of Andalusian cuisine.

Here's how to make Pescaítos Fritos (Andalusian Style Deep Fried Baby Fish) step by step

Soak the fish in ice water for 20 minutes or so. This will keep it from getting overcooked and tough. Then drain thoroughly. At this point, you'll want to heat start pre-heating your oil in a deep saute pan or pot (or in my case, a wok) over medium-high-ish heat to somewhere between 350 to 375F..
Season the fish with salt and give it a few gentle tosses. Prep a wide bowl or plate with paper towels/paper bags/ or newsprint to soak up the oil and set it near the frying station..
While the fish absorbs the seasoning, mix flour and starch in a tray or dish with sides. By this time, your oil should be ready. If you don't have a thermometer, you can check the readiness by putting a pinch of the flour mixture into the oil and if it starts gently sizzling right away, it's ready..
Toss a third of the fish in the flour and starch mixture, shake off most of the excess, and gently lower into the oil. (Do not drop from a distance or hot oil will splatter on you.).
Fry for 3.5 to 4 minutes, or until golden brown, giving it a stir or two halfway just to make sure everything gets evenly cooked..
Fish* (pun intended :P) the fish out, let it drain for a few second on the side of your cooking vessel, then set it aside in your dish. Repeat Steps 4 and 5 two more times with the other two thirds of the fish..
Serve with fresh lemon to squeeze over the fish right before eating. Enjoy! :).

The Pulpo Frito, also known as deep-fried octopus, had its origins in the coasts of Andalusia. It was developed by the wives of sailors many centuries ago, and since then this dish is one of the most popular Andalusian foods. Deep fried fish - "Pescaito Frito" Deep-fried fish is a very simple, but delicious dish. Try ordering it on beach bars, or specialized fish restaurants. The fish might be anchovies, whiting, mullet, squid, baby squid, cuttlefish, shrimp and many more. .

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