Málaga-Style Crispy Fried Seafood Mix

Be the first to rate

(No Ratings Yet)

Loading...

Fritura malagueña is a beloved coastal tradition from the sun-drenched port of Málaga, where baskets of just-caught white fish, squid, and shrimp are dipped in seasoned flour and fried until shatteringly crisp. Served simply with a squeeze of lemon, it is the ultimate Andalusian surf-side plate meant to be enjoyed with cold beer and good company.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 34 gCarbs
• 2 gFiber
• 1 gSugar
• 33 gProtein
• 720 mgSodium
• 580 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the seafood mix

• 8 oz fresh small sardines or boquerones, gutted and heads off
• 8 oz baby squid, cleaned and bodies left whole
• 8 oz small head-on shrimp, shell on
• 6 oz small red mullet (salmonetes), gutted
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh flat-leaf parsley

For the seasoned coating

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp sweet smoked paprika (pimentón dulce)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

For frying

• 3 cups light olive oil or sunflower oil, for deep-frying
• Flaky sea salt, to finish

Directions

1. Pat every piece of seafood completely dry with paper towels; moisture is the enemy of a crisp crust.
2. In a wide shallow bowl, whisk together the flour, paprika, fine salt, pepper, and garlic powder until evenly combined.
3. Pour the oil into a heavy deep pan or wok to a depth of about 2 inches and heat to 350–360°F (175–182°C), checking with an instant-read thermometer.
4. Working in small batches, toss the seafood in the seasoned flour, pressing gently so it adheres, then shake off any excess. Fry the small sardines first for about 90 seconds, turning once, until pale gold and crisp. Lift out with a slotted spoon and drain on a wire rack.
5. Next fry the red mullet for 2 minutes, then the squid for about 90 seconds, and finally the shrimp for about 2 minutes until just cooked and lightly bronzed. Maintain the oil temperature between batches and never crowd the pan.
6. Sprinkle the just-fried seafood with flaky sea salt while still hot and scatter over the chopped parsley.
7. Arrange everything together on a large platter lined with brown paper, tuck in the lemon wedges, and bring straight to the table. Eat immediately with fingers or bread.
8. Serve with a chilled glass of dry sherry, a cold cerveza, or a squeeze of fresh lemon over each bite.

Cook’s Notes

• Use the freshest seafood you can find; this dish has nowhere to hide stale fish.
• Maintain oil temperature carefully — too cool and the coating turns greasy, too hot and it burns before the seafood cooks.
• A wire rack is better than paper towels for draining, keeping the bottoms crisp.
• For an extra-authentic touch, add a few thin slices of lemon to the flour and fry them until crisp as a garnish.
• In Málaga, fritura is often served with picos (small breadsticks) and a simple salad of tomato, onion, and olives on the side.

You might also like

European

Spanish Squid Ink Black Rice

Desserts

Madrid-Style Lemon Cream Fried Pastries

European

Spanish Galician Hearty Bean and Pork Stew

European

Spanish White Anchovies Marinated in Vinegar