Spanish · Dinner
Fried Whole Baby Fish
Whole baby fish, gutted and scaled, dredged in seasoned flour and fried whole until the skin crackles and the tail turns brittle. Served with lemon wedges and garlicky aioli for dipping, this Spanish tapas plate delivers crisp exterior, flaky interior, and briny sea-forward flavour finished with flaky salt.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
465Calories
33.1gProtein
30.2gFat
18.9gCarbs
0.8gSugar
0.8gFiber
1352mgSodium
132mgChol
4.8gSat Fat
518mgPotassium
92mgCalcium
1.9mgIron
2.8mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the whole baby fish under cold water, pat dry, and season both sides with salt.
2
Dredge
Toss the fish in rice flour on a plate, shaking off excess until each is lightly coated.
3
Fry
Heat the olive oil in a skillet over medium-high heat until it shimmers. Fry the fish 3–4 minutes per side until skin is golden and crisp.
4
Plate
Arrange the fried fish on a plate, scatter with parsley, and serve with lemon wedges and mayonnaise mixed with minced garlic on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 8–10 whole baby fish, gutted and scaled whole baby fish
- 1/2 cup60g rice flour
- 2 clove2 clove garlic
- 6 tbsp88ml olive oil
- 11 lemon, cut into wedges
- 1 tsp1 tsp salt
- 4 tbsp56g mayonnaise
- 2 tsp2 tsp parsley
