Pescado frito

Pescado frito is a traditional fried fish dish from the Spanish cuisine, particularly popular in the southern region of Andalusia. It is also widely consumed in other Latin American countries, each with their own variations.

History

The origins of Pescado frito can be traced back to the Phoenician and Roman times, when fish was preserved by frying. The technique was later adopted by the Moorish settlers in Spain, who introduced a variety of spices to enhance the flavor.

Preparation

The preparation of Pescado frito involves coating fish in flour and then frying it in olive oil. The fish used can vary, but typically includes species such as sole, cod, or hake. The dish is often served with a side of lemon or aioli, a garlic mayonnaise.

Variations

Different regions have their own variations of Pescado frito. In Cuba, it is often served with Moros y Cristianos, a dish of black beans and rice. In Peru, it is typically accompanied by a side of salsa criolla, a type of onion relish.

Cultural Significance

Pescado frito is a staple dish in many Spanish and Latin American celebrations. It is particularly popular during the Lent season, when meat is traditionally abstained from.

See Also

• Fish and chips
• Fried fish
• Cuisine of Spain
• Cuisine of Latin America

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