Spanish · Dinner
Fried Whole Baby Fish (Gluten-Free)
Whole baby fish coated in seasoned rice flour and fried until the skin turns brittle and golden, seasoned with smoked paprika, garlic and lemon in the Andalusian pescaito frito style. Served hot with lemon wedges and a scatter of parsley, no wheat flour anywhere in the coating.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.6gProtein
39.4gFat
32.1gCarbs
0.6gSugar
1.8gFiber
698mgSodium
168mgChol
5.2gSat Fat
580mgPotassium
95mgCalcium
2.4mgIron
3.8mcgVitamin B12
12mgVitamin C
gluten-free
pescatarian
gluten-free
Instructions
1
Prep
Rinse the whole baby fish under cold water, pat dry, and season both sides with minced garlic, salt and black pepper. Let sit for 10 minutes.
2
Dredge
Whisk the rice flour, cornstarch and smoked paprika together in a shallow bowl, then toss the fish through until fully coated, shaking off excess.
3
Fry
Heat the sunflower oil in a deep pot over medium-high heat to 350°F (175°C). Lower the fish into the hot oil and fry for 3-4 minutes, turning once, until the skin is deep golden brown and crackling-crisp.
4
Plate
Lift the fish onto a paper-towel-lined plate, arrange on a serving plate, scatter with chopped parsley, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 4-5 whole baby fish such as anchovies or smelt, gutted whole baby fish
- 2/3 cup90g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 clove2 clove garlic
- 4 cups960ml sunflower oil, for deep-frying
- 22 lemon wedge, for serving
- 2 tsp2 tsp fresh parsley, for serving
