Selection of fresh fish from the daily catch, such as fresh anchovies, squid, hake, sole, red mullet
The recipe couldn't be simpler: Fry each type of fish separately. Dredge the fish in flour, then shake it in a sieve to remove excess flour. Heat olive oil in a deep frying pan or use a deep fryer which has a basket. The oil should be not quite smoking. Place fish into the hot oil without over-crowding. The fish should cook through in the time it takes to brown on both sides -- timing depends on the size of the pieces. Remove and drain on paper toweling. Sprinkle with salt. Serve piping hot with lemon wedges.
Recipe courtesy of Spain GourmeTour magazine