🐟 Churros de Pescado (Andalusian Fish Fritters)
MartWebs
🐟 Churros de Pescado (Andalusian Fish Fritters)
🍽️ Serves: 4 | ⏱️ Prep Time: 20 mins | Cook Time: 15 mins
🧂 Ingredients
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500g (~1 lb) firm white fish (like hake, cod, or sea bass), cut into small strips or batons
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Juice of 1 lemon
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2 cloves garlic, minced
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1 tsp sweet paprika
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1 tsp salt
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½ tsp black pepper
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1 tbsp fresh parsley, chopped
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Olive oil or vegetable oil, for frying
For the Batter:
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1 cup all-purpose flour
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1 tsp baking powder
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1 egg
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1 cup cold sparkling water (or beer)
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Pinch of salt
👨🍳 Instructions
1. Marinate the Fish:
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Place the fish strips in a bowl and toss with lemon juice, garlic, paprika, salt, pepper, and parsley.
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Let marinate in the fridge for 15–30 minutes.
2. Make the Batter:
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In another bowl, mix flour, baking powder, and a pinch of salt.
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Add the egg and sparkling water. Whisk until you have a smooth, pancake-like batter.
3. Fry the Churros:
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Heat oil in a deep frying pan or pot to 180°C / 350°F.
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Dip each piece of marinated fish into the batter and gently place into the hot oil.
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Fry in batches for about 2–3 minutes per side, until golden and crispy.
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Remove with a slotted spoon and drain on paper towels.
4. Serve:
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Serve hot with lemon wedges and optional alioli or spicy tomato sauce on the side.
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Best enjoyed immediately — crisp outside, tender inside!
🍷 Pair With:
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A cold glass of manzanilla sherry or Spanish lager
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Enjoy as part of a tapas spread with olives, croquetas, and ensaladilla rusa
Let me know if you want a gluten-free version or a baked/air-fried adaptation!
