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Pescado frito (lit. 'fried fish' inSpanish), also calledpescaíto frito (lit. 'fried little fish' inAndalusian dialect), is a traditional dish from the Southern coast ofSpain, typically found inAndalusia, but also inCatalonia,Valencia, theCanary Islands and theBalearic Islands.
Pescado frito is also consumed in inland Spain, being very common in the inland Andalusian provinces ofSeville andCórdoba. It is also very common throughout theMediterranean Basin and is found inProvence andRoussillon,France and in the coastal regions ofItaly (where the most common variant usingsalt codfillets is known asfiletto di baccalà) and Greece (where variousfish likeMediterranean sand smelt,European anchovy,cod,common sole,greater amberjack andpicarel are used). It was also eaten by the Romans inancient Rome.
It is made bycoating the fish (usually awhite fish) inflour anddeep-frying it inolive oil, then sprinkling it withsalt as the onlyseasoning. It is usually served hot, freshlyfried, and can be eaten as anappetizer (for example, with a beer or wine), or as the main course. Usually, it is served with freshlemon, which is squeezed over the fish or occasionally inescabeche.
It was also a traditionalShabbat fish dish (usuallycod) for the 16th century AndalusianJews of Spain and Portugal.[1] The deep-frying of the fish invegetable oil makes it crisp and light even when eaten cold, and it is a favourite dish for the late breakfast or lunch aftersynagogue services on Saturday morning.
There is a general belief thatpescado frito was possibly an inspiration for the Englishfish and chips, brought toEngland bySpanish Jews;Sephardim began to settle in England in small numbers afterOliver Cromwell lifted the formal ban in the 1650s.[1]Thomas Jefferson described the traditional dish as 'fish in the Jewish fashion".[2]
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