The famous fried fish, or, in other words, Andalusian frying, is an icon of the region’s cuisine. I must admit it took me a while to nail it, but the truth is that a delight—that crunchy texture combined with the fresh flavour and the tender, juicy interior. To achieve all that, the fish is battered not only in wheat flour but also in chickpea flour, so that a light coating forms around the fish, enabling it to brown while not absorbing too much oil.
Perhaps you’ve tried making it at home, thinking it’s not too tricky (and indeed it’s not), and you’ve had a monumental disappointment. Don’t worry, because it’s more common than you think. But do you know why it happens? I’ll tell you now so you can fix it and try it again as soon as possible. You’ll see how delicious it turns out! What should you serve it with? A generous bowl of gazpacho, whether the traditional recipe or one of its variants, or a summer salad that cools you down just to look at it.
El pescaíto frito del chef Ángel León
Si hay un chef especializado en los productos del mar ese es Ángel León, por algo se le conoce popularmente como “el chef de mar”. En su intervención en Madrid Fusión, el galardonado con tres estrellas Michelin por su restaurante Aponiente (El Puerto de Santa María, Cádiz), facilitó una serie de consejos que te vendrán de perlas para cuando prepares este tipo de platos de pescado. ¿Te animas?
Contrary to what many people think and do, the chef warned that “the fish should never be rinsed under running tap water”. Why? Because, as he explains, wetting it alters its natural texture while adding unnecessary moisture. And this, which may seem unimportant, matters (a lot) when frying. When the fish comes into contact with hot oil, that moisture will prevent the crust from forming—the crunchy crust we all dream of.
And not only that, but it can also be responsible for the batter turning doughy or even peeling away. Two outcomes that would completely spoil our fried “pescaíto”.
¿Cómo se limpia el pescado entonces?
And this is the point where you may pose the second question: do you have to eat dirty fish? Not at all. If the fish is fresh and has been handled correctly at the fishmonger, there is no need to run it under the tap. How should you clean it? Simply pat it dry with absorbent paper to remove any surface moisture. If you want to remove other impurities, even some scales, do it with a damp cloth.
With this simple gesture, very easy to put into practice, you’ll ensure that moisture doesn’t wreak havoc when frying, and that the fish will retain its natural flavour. Did you know?
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