Spanish Flash-Fried White Fish — Andalusian Fried Fish
Andalusian flash-fried white fish dredged in seasoned flour and lemon juice, fried golden in olive oil, served on paper with sea salt, lemon wedges, and parsley.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish fillets dry with paper towels. Juice 1 lemon and cut the other lemon into 4 wedges. Chop the parsley. Combine plain flour, chickpea flour, and 1 tsp fine sea salt on a wide plate.
Bloom
Heat 600ml extra-virgin olive oil in a large deep heavy skillet over medium-high heat until it reaches 180°C, signalled when a pinch of flour sizzles immediately on contact with the surface, about 5–6 minutes.
Fry
Toss fish fillets in lemon juice, lift to drain. Dredge in seasoned flour, pressing to coat. Lower into hot oil in a single batch and fry 2 minutes per side until deep golden and crisp at the edges.
Plate
Lift fish onto paper towels with a slotted spoon. Sprinkle 0.5 tsp flaky sea salt while hot. Transfer to warm plates and scatter parsley with lemon wedges alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.