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Spain · Grunts

Málaga-Style Fried Fish Platter

Pescaíto Frito

Along the beach bars of Málaga, small fish are dusted in coarse flour and fried in hot olive oil until they crunch like chips. Grunts cut into chunks are perfect for it.

  • Prep 15 min
  • Cook 20 min
  • Serves 4
  • Level Easy
Photo: Javier Leiva from Vic, Barcelona · CC BY 2.0
Served with: Malaga Potato, Orange and Salt Cod Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

To serve

Method

Step by step, the way it is done on the island.

  1. Salt the fish. Rinse the fish and drain it in a colander, but leave it a little damp so the flour sticks. Toss with the salt.
  2. Heat the oil. Heat at least 1½ inches (4 cm) of oil in a deep pan to 355 °F (180 °C).
  3. Flour it. Toss a handful of fish at a time in the flour, then put it in a sieve and shake hard. Only a thin coat should stay on.
  4. Fry fast. Fry in small batches, 3–4 minutes for small fish or chunks, until golden and crackly. Don’t crowd the pan.
  5. Serve hot. Drain on paper, sprinkle with a pinch more salt and bring it to the table right away with lemon and a bowl of ensalada malagueña.

On the side

The side dish that belongs with it, full recipe included.

Andalusia, Spain

Malaga Potato, Orange and Salt Cod Salad

Ensalada Malagueña

Warm potatoes, juicy orange, flaked salt cod, olives and onion in olive oil. It is a Málaga bar classic and a fresh partner for the grilled fish of the Costa del Sol.

  • Prep 20 min + 24 h soaking
  • Cook 20 min
  • Serves 4
  • Level Easy

You need

  • 8 oz (225 g) salt cod (bacalao)
  • 1½ lb (700 g) waxy potatoes, unpeeled
  • 2 oranges
  • ½ small sweet onion or 3 scallions, thinly sliced
  • ½ cup black or green olives
  • 2 hard-boiled eggs, quartered (optional)
  • ⅓ cup extra-virgin olive oil
  • 1 tbsp sherry vinegar (optional)
  • Salt to taste

How to make it

  1. Soak the cod. Soak the salt cod in cold water in the fridge for 24 hours, changing the water 3–4 times. Drain, remove skin and bones and flake it.
  2. Boil the potatoes. Boil the potatoes in their skins for 18–20 minutes until tender. Peel while warm and cut into thick slices.
  3. Prepare the oranges. Peel the oranges with a knife, removing all the white pith, and cut into rounds or segments.
  4. Assemble. Arrange the potatoes, orange, cod, onion, olives and egg on a platter. Drizzle with olive oil and vinegar and season lightly with salt.

Photo: Jose Antonio Galiano · CC BY-SA 2.0

More ways to cook Grunts

Same fish, a different corner of the sea.

Abaco, BahamasGrits and Grunts
Naguabo, Puerto RicoPuerto Rican Fish Asopao
Isla de Margarita, VenezuelaVenezuelan Fish Sancocho