Fritura Malagueña

Fried fish is an ancient gastronomic tradition. It is said that in Sephardic Jewish cuisine fried fish was eaten with vinaigrette, while in the Almohade al-Andalus period fish was not only fried …but also marinated. However, it was in the 18th century when the existence of this dish started to be documented, thanks to travellers visiting the south. Fritura malagueña consists of the smaller seafood varieties, namely: small fish, crustaceans and shellfish that can be readily eaten, floured, crispy and golden, without worrying about any bones.

As a starter or first course, fried fish is eaten with a small sprinkling of lemon juice, along with a delicious salad of roasted peppers. They can also be eaten as a snack, as a tapa, served with a refreshing glass of cold beer.

On the other hand, fried-fish shops in Málaga capital still sell little paper cones of assorted fried fish like in the old days, either to take away or to eat on the spot. In any case, Málaga-style fresh fried fish is simply irresistible.