Fried fish, the way it has always been done
Anchovies, squid, hake and king prawns, fried to order on the Málaga seafront. A portion runs from 13.50 to 14.90 euros. The Málaga-style platter, to share, 33 euros.
What a Málaga fry really is
- The oil
- Properly hot before the fish goes in. That way it seals on the outside and cooks through without soaking. With warm oil the coating drinks the fat and nothing can fix it.
- The flour
- Wheat flour and nothing else. You flour it, shake off the excess and in it goes. No egg, no breadcrumbs: the coating has to be thin enough to still show the fish.
- Your fingers
- That is the real test. You pick up an anchovy with your hand, and if your fingers are not greasy when you finish, the fry was done right.
- Straight from the pan
- From the pan to the table. Five minutes later it no longer crunches the same. Order it to start and eat it before anything else arrives.
- The platter
- The Málaga-style platter puts several things on one plate and goes in the middle of the table. It is the one people order most when there is a group.
- Watch out for allergies
- All six contain fish, gluten and crustaceans. The fryer is shared, so tell the floor team before you order.