Fried whitebait consumed at a tapas bar in Madrid, Spain.
I just love fried fish, little fish, to be precise. The best ones were my family’s specialty–small fish lightly marinated with turmeric powder, deep-fried to crispy goodness, with a vinegar-soy dipping sauce loaded with chopped bird’s eye chilies.
Heavenly!
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try stir frying them with some sliced chilli, onion and a lil sugar. Better still if u can get day old YAU CHAR KUEH ( sliced thinly and deep fried ) and sauteed them all together . . .
DELISH !
Yumz..the smaller they are, the sweeter the meat!
I don’t like big fish, I love small fish too, they are crispy and can eat the whole thing, LOL.
They do look heavenly!
I could eat loads of this! Simple but tasty finger food!
I had this in spain for breakfast actually – almost every day I was there! Just amazing aren’t they!
Gimme a beer and keep ‘em coming!
Your family’s favorite recipe sounds like the cha ca we had in Hanoi — I think I still have some turmeric stains on the clothes I was wearing the night we ventured to Cha Ca La Vong, but it was worth every bit of spilled sauce to have fish fried that way.
unless it has edible bones or no bones..if not a BIG no!
delicious! what tapa bar did you eat these in? just curious, i was recently in madrid.
I love this kind of fish! Just a sqeeze of lemon and they’re perfect.
hi,
can u brought along some to me when u have ur home trip back to Penang?
they look delicious….
Oh, wow! I like the sound and looks of this! Heavenly is right. ;-)
Paz
these are most likely BOQUERONES FRITOS… they’re fresh little white anchovies fried in a batter. Really delicious with just a squirt of lemon juice… not to be confused with the preserved really salty anchovies people are most familiar with…
I don’t mind fried small fish…like the silverfish!
I snack on fried little fish like french fries!
I like fish but everyone knows that I do not eat fried stuff.
Is it this fish that Chinese restaurants usually do the 椒盐 style?
I usually marinate this in lemon then dust with cornflower mixed with a dash of pepper and salt – deep fried then eaten less than a minute after. Delicious!
I do’t know the English name for the long slim fish called chwi chiam in hokkien.
Remove the scales, head and intestines and coat with turmeric then deep fry them. You can polish them off bones and all. Taste great just like that but you can prepare dips or sauces to go with them.
Don’t forget the beer.