{"id":38854,"date":"2020-08-21T09:14:53","date_gmt":"2020-08-21T08:14:53","guid":{"rendered":"https:\/\/estrellagalicia.com\/gb\/?post_type=recipe&p=3018"},"modified":"2022-01-17T17:09:27","modified_gmt":"2022-01-17T17:09:27","slug":"pescados-fritos","status":"publish","type":"recipe","link":"https:\/\/estrellagalicia.com\/gb\/recipe\/pescados-fritos\/","title":{"rendered":"Pescados Fritos with Alioli"},"content":{"rendered":"\n
\n
\n

On the Andaluc\u00edan coast, from Malaga to C\u00e1diz, 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\u2019s just perfect. It relies on the quality of the ingredients too, as there\u2019s no batter or added flavours, just pure sweet seafood. Like anything, when simple things are done well, they are heavenly.<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n

FOR THE ALIOLI<\/strong><\/strong><\/p>\n\n\n\n

This can be made in advance and left in the fridge until you are ready to serve.<\/p>\n\n\n\n

  1. Finely dice the garlic, then mince with a teaspoon of Maldon Salt \u2013 you should end up with a paste.<\/li>
  2. In a blender or food mixer, add the garlic mix and the egg yolks \u2013 blitz to emulsify for a least 1 minute.<\/li>
  3. 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.<\/li>
  4. Taste for seasoning and adjust accordingly.<\/li><\/ol>\n\n\n\n

    FOR THE PESCADO FRITOS: <\/strong><\/p>\n\n\n\n

    1. Prep your fish and seafood so they are all a similar size to cook at a similar rate.<\/li>
    2. Heat a saucepan 1\/3rd<\/sup> filled with light olive oil. It\u2019s 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\u2019t have a suitable thermometer\/probe, heat until a cube of bread browns in 20-30 seconds.<\/li>
    3. Toss your fish in the seasoned flour in batches, coating them evenly.<\/li>
    4. In batches, not overfilling the saucepan, fry the floured ingredients for approximately 1 minute.<\/li>
    5. Remove with a slotted spoon and blot on kitchen paper, whilst you fry the rest.<\/li>
    6. Plate up with your alioli, dip in and enjoy with an ice-cold Estrella Galicia and friends.<\/li><\/ol>\n\n\n
      \n

      Bar 44, Bristol<\/h2>\n
      \n \r\n

      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.<\/p>\r\n <\/div>\n

      \n \n FIND OUT MORE\n <\/a>\n \n VIEW INSTAGRAM\n <\/a>\n <\/div>\n<\/div>\n\n<\/div>\n\n\n\n
      \n

      Preparation Time:<\/strong> 20 mins
      Cooking time:<\/strong> 15 mins
      Serves<\/strong>: 4-5 as a side dish<\/p>\n\n\n\n

      Ingredients<\/h2>\n\n\n\n

      FOR THE ALIOLI:<\/strong><\/p>\n\n\n\n

      3 egg yolks<\/p>\n\n\n\n

      3 garlic cloves, minced with salt<\/p>\n\n\n\n

      Juice of \u00bd a lemon<\/p>\n\n\n\n

      500ml extra virgin olive oil and light olive oil (50\/50)<\/p>\n\n\n\n

      Table salt to taste<\/p>\n\n\n\n

      FOR THE PESCADO FRITOS<\/strong><\/p>\n\n\n\n

      8 whole raw prawns (ideally from your fishmonger), peeled, deveined and
      <\/p>\n\n\n\n

      2 medium sized whole squid, cleaned. Cut into rings or slices, do not discard the tentacles<\/p>\n\n\n\n

      200g of filleted firm white fish, such as hake or cod. Cut into roughly 25 gram bitesize pieces<\/p>\n\n\n\n

      Light olive oil<\/p>\n\n\n\n

      Semolina flour for dusting, mixed with a pinch of salt for seasoning<\/p>\n\n\n\n

      PAIR WITH<\/h3>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      Estrella Galicia<\/strong><\/p>\n\n\n\n

      A traditional flavour of marked bitterness and refreshing aftertaste.
      Available from: Waitrose, Majestic, Sainsburys, Co-op and Greene King online.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Sunshine, seafood and an ice cold beer in the summer, it\u2019s just the perfect combination. This recipes brings you all this with a mix of ultra-fresh fish dusted in flour and fried in olive oil. <\/p>\n","protected":false},"featured_media":38855,"menu_order":0,"template":"","occasion":[35],"acf":[],"yoast_head":"\nPescados Fritos with Alioli - Estrella Galicia UK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/estrellagalicia.com\/gb\/recipe\/pescados-fritos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pescados Fritos with Alioli - Estrella Galicia UK\" \/>\n<meta property=\"og:description\" content=\"Sunshine, seafood and an ice cold beer in the summer, it\u2019s just the perfect combination. 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