Dish

Fritura Malagueña

Fritura Malagueña is typically made with a variety of seafood, such as shrimp, squid, and anchovies, as well as vegetables like eggplant and zucchini. The ingredients are coated in a mixture of flour, salt, and water before being deep-fried until crispy. Fritura Malagueña is often served with a wedge of lemon and a sprinkle of salt.

European cuisine› Mediterranean cuisine› Spanish cuisine

Snack

Origins and history

Fritura Malagueña is a traditional dish from the region of Malaga in southern Spain. It is believed to have originated in the 19th century.

Dietary considerations

Fritura Malagueña is not suitable for vegetarians or vegans. It contains gluten and seafood allergens.

Variations

There are many variations of Fritura Malagueña, including those made with different types of seafood or vegetables. Some recipes also call for the addition of spices like paprika or cumin.

Presentation and garnishing

To make Fritura Malagueña extra crispy, be sure to pat the seafood and vegetables dry before coating them in the flour mixture. You can also add a pinch of baking powder to the coating to help it puff up and become even more crispy. When serving, arrange the seafood and vegetables on a platter and garnish with a wedge of lemon and a sprinkle of salt.

Tips & Tricks

If you're short on time, you can use pre-cooked seafood in this recipe. Just be sure to adjust the cooking time accordingly to avoid overcooking. Additionally, if you're looking for a healthier version of this dish, you can try baking the seafood and vegetables instead of deep-frying them.

Side-dishes

Fritura Malagueña can be served as a main dish or as a tapa, or small plate, to share. It pairs well with a variety of Spanish wines, such as Albariño or Verdejo. Some popular side dishes include patatas bravas, Spanish tortilla, and pan con tomate.

Drink pairings

Fritura Malagueña pairs well with a variety of Spanish wines, such as Albariño or Verdejo. It can also be served with a cold beer or a refreshing glass of sangria.