Spanish · Lunch
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.
$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
642Calories
38gProtein
42gFat
28gCarbs
1gSugar
2gFiber
680mgSodium
68mgChol
Goes well with
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Instructions
1
Prep
Pat fish fillets dry with paper towels. Juice 1 lemon and cut the other into 4 wedges. Chop the parsley. Combine plain flour, chickpea flour, and 1 tsp fine sea salt on a wide plate.
2
Bloom
Heat 600ml extra-virgin olive oil in a 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.
3
Fry
Toss fish fillets in lemon juice, lift to drain. Dredge in seasoned flour, pressing to coat. Lower in batches into hot oil and fry 2–3 minutes per side until deep golden and crisp at the edges.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) mixed small white-fish fillets
- 120g (4.2 oz) plain flour
- 60g (2.1 oz) chickpea flour
- 600ml (2 1/2 cup) extra-virgin olive oil
- 2 lemons
- 10g (small handful) flat-leaf parsley
- 1.5 tsp fine sea salt
- 0.5 tsp flaky sea salt