1kg mixed fish, such as squid (fresh or frozen), whitebait, sprats, anchovies, red mullet and prawns.
150g Sevillian Flour (coarse wheat flour) superfine semolina or chickpea flour (see note).
mild olive oil or vegetable oil for frying
1 lemon, quartered (optional)
flat leaf parsley to garnish
alioli, to serve
The perfect fritura should have a mix of fish – I like to use squid, prawns and then some other small fish such as anchovies or whitebait. I wouldn’t recommend using anything bigger than 10cm long.
1. If you are using frozen squid, always buy whole squid and let it thaw before cutting into rings yourself (chopped frozen squid tends to contain preservatives). If you are using fresh squid ask your fishmonger to clean it for you. Cut the body into rings and the tentacles into bite-sized pieces. Rinse the other fish in cold water and pat dry.
2. Spread the flour out in a shallow dish and start coating the squid rings, tentacles and fish. Make sure none of the pieces are stuck together and are completely covered with the flour – use more if necessary.
3. Heat the oil in a large deep-sided pan until a cube of day-old bread dropped into it turns golden brown in 20-30 seconds. Alternatively heat a deep fryer to 190°C. One of the biggest issues when frying in a pan is that the temperature of the oil can drop quickly, which means you won’t get that nice crispiness on the outside. To avoid this, keep the oil as hot as you can and cook the fish in batches.
4. Put the floured fish pieces in the oil and fry for 1 – 1 ½ minutes, depending on the size. Stir carefully so that the pieces don’t get stuck together and turn so that they brown on all sides.
5. Remove from the oil with a slotted spoon and toss them in a bowl with some salt. You can drain on kitchen paper but this will make them soggier as any contact with a solid surface will make the steam escaping from inside of the fish condense and will be absorbed by the fried flour.
6. Serve immediately with alioli, parsley and lemon wedges.
Coarse wheat flour, semolina flour or chickpea flour are all perfect for this recipe as they create an airy film around the fish, which allows the steam to escape, resulting in a crispier coating.
6 tablespoons milk
1 teaspoon Dijon mustard
1 garlic clove
½ teaspoon salt
1 teaspoon vinegar
200ml olive oil
1. Put the milk, mustard, garlic, salt and vinegar in a jug and use a stick blender to blitz for about 10 seconds. Keep blending as you can start adding the oil in a thin stream. When you have added half the oil it should start to thicken up – at this point move the blender up and down to make sure you get an even alioli, until all the oil is used up. Taste and adjust the seasoning and serve.
2. This alioli should last up to 5 days in the fridge – about as long as milk keeps.