Growing Chefs! Ontario Pescadito Frito

Pescadito Frito

Fried fresh fish is a simple tapas that just needs salt and lemon juice. In Spain, they use anchovies, squid and shrimp, but this recipe uses smelt, a delicious sustainably sourced fish from the Atlantic. Choose fresh fish but keep it small; pescaito means little fish in Spanish
Serves 12
2 pounds smelts, fileted1 litre canola oil4 cups pastry flour2 cups ice cubs2 cups water1 lemon Salt to taste
Measuring cupsMixing bowls of various sizesChef's knifeDeep fryer or pot to fry inThermometerSlotted spoonPaper towelBaking sheetTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Clean the smelts (if not done already) by removing the head and guts.

Place the smelts in a bath with ice water to make them firm and fresh.

Measure out the flour.

Cut lemon into wedges.

Set up the deep fryer, or a pot for frying set at 410°F.

Get Cooking!

Take a couple of fish out of the water, shake the excess water off of them and place them on a baking sheet. Squeeze a bit of lemon juice onto them and season them with salt.

Lightly coat the fish in the pastry flour, and transfer them immediately into the oil. Cook until golden, crispy, and cooked through, about 4 minutes. Transfer them onto another baking sheet lined with paper towels, and season them with salt.

Repeat in batches with the rest of the fish and enjoy warm!