Pescados Fritos with Alioli
On the Andalucían coast, from Malaga to Cádiz, this dish has various names but is essentially a mix of ultra-fresh fish and seafood dusted in flour and fried in olive oil. Sunshine, sea and seafood in the summer, it’s just perfect. It relies on the quality of the ingredients too, as there’s no batter or added flavours, just pure sweet seafood. Like anything, when simple things are done well, they are heavenly.
FOR THE ALIOLI
This can be made in advance and left in the fridge until you are ready to serve.
- Finely dice the garlic, then mince with a teaspoon of Maldon Salt – you should end up with a paste.
- In a blender or food mixer, add the garlic mix and the egg yolks – blitz to emulsify for a least 1 minute.
- Start adding the oil, a drop at a time to begin with until it is fully emulsified and you are sure it will not split. Increase to a slow drizzle and then to a steady flow. Carry on until you have a mayonnaise consistency, add the lemon juice.
- Taste for seasoning and adjust accordingly.
FOR THE PESCADO FRITOS:
- Prep your fish and seafood so they are all a similar size to cook at a similar rate.
- Heat a saucepan 1/3rd filled with light olive oil. It’s actually an incredible oil for frying. If you have a thermometer you need to get it to 175 degrees and keep it constant. If you don’t have a suitable thermometer/probe, heat until a cube of bread browns in 20-30 seconds.
- Toss your fish in the seasoned flour in batches, coating them evenly.
- In batches, not overfilling the saucepan, fry the floured ingredients for approximately 1 minute.
- Remove with a slotted spoon and blot on kitchen paper, whilst you fry the rest.
- Plate up with your alioli, dip in and enjoy with an ice-cold Estrella Galicia and friends.
Bar 44 was founded by Owen Morgan, in 2002. Having fallen in love with Spanish food, drink and culture over time, he wanted to bring his favourite tapas dishes and a slice of modern Spanish culture to the UK. Tom Maynard joined Bar 44 six years ago after working for Caprice group in London for 5 years; he is now Head Chef at Bar 44, Bristol. Their menu focuses on impeccably sourced ingredients served with modern touch and a lot of Spanish passion. Support Bar 44 during these times and buy a voucher to be used for a night to remember at one of their restaurants.
Preparation Time: 20 mins
Cooking time: 15 mins
Serves: 4-5 as a side dish
FOR THE ALIOLI:
3 egg yolks
3 garlic cloves, minced with salt
Juice of ½ a lemon
500ml extra virgin olive oil and light olive oil (50/50)
Table salt to taste
FOR THE PESCADO FRITOS
8 whole raw prawns (ideally from your fishmonger), peeled, deveined and
2 medium sized whole squid, cleaned. Cut into rings or slices, do not discard the tentacles
200g of filleted firm white fish, such as hake or cod. Cut into roughly 25 gram bitesize pieces
Light olive oil
Semolina flour for dusting, mixed with a pinch of salt for seasoning
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.