Aromanian-style Fritura Malagueña

Ingredients

In this Aromanian adaptation of Fritura Malagueña, we incorporate traditional Aromanian herbs and spices, such as thyme and oregano, to enhance the flavor profile. Additionally, we use locally sourced seafood that is commonly found in Aromanian cuisine, giving the dish a unique twist. We alse have the original recipe for Fritura Malagueña, so you can check it out.

• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) calamari rings 250g (8.8 oz) calamari rings
• 250g (8.8 oz) white fish fillets, cut into bite-sized pieces 250g (8.8 oz) white fish fillets, cut into bite-sized pieces
• 150g (5.3 oz) all-purpose flour 150g (5.3 oz) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, salt, paprika, thyme, oregano, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking the mixture until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip the shrimp, calamari rings, and fish pieces into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated seafood into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
6. 6.
   Use a slotted spoon to transfer the fried seafood to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Aromanian-style Fritura Malagueña hot, accompanied by lemon wedges for squeezing over the seafood.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Calamari rings — If using fresh calamari, ensure it is cleaned and sliced into rings. If using frozen calamari, thaw it completely before using.
• White fish fillets — Opt for firm white fish varieties like cod, haddock, or tilapia for the best results.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the batter.
• Serve the Aromanian-style Fritura Malagueña with a side of tzatziki sauce or garlic aioli for dipping.
• Experiment with different types of seafood, such as scallops or mussels, to personalize the dish.
• To achieve a lighter batter, refrigerate the batter for 30 minutes before using.
• If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Serving advice

Serve the Aromanian-style Fritura Malagueña as a main course alongside a fresh salad or roasted vegetables. Alternatively, it can be served as an appetizer or tapas dish for sharing.

Presentation advice

Arrange the golden-brown seafood pieces on a platter, garnished with fresh herbs like parsley or dill. Serve with lemon wedges on the side to add a pop of color and tanginess to the presentation.