- 8 very small red mullet
- 8 anchovies
- 8 sardines
- 8 calamares squid rings
- 100 gr. of whitebait
- 8 prawns
- Olive oil
- Salt and pepper
- Clean the fish and dry them well.
- Flour the fish one by one and fry in plenty of hot olive oil until golden brown and crispy. The squid can be cut into rings.
- Serve freshly fried with a pinch of salt and a squeeze of lemon.
You’ll need to flour the fish one by one while very dry so as not to form a sticky paste. The oil must be very hot and you should not add too many pieces of fish at the same time to avoid cooling the oil.We recommend a “fino” or a variety made with manzanilla such as Palomina, from Andalusia, which goes well with fried fish thanks to its high oxidity and salinity.