Pescado Frito

Pescado frito (literally, "fried fish" in Spanish and Judeo-Spanish), also called Pescaíto frito (literally "fried little fish" in Andalusian dialect), is a traditional and original dish from the Southern coast of Spain, typically found in Andalusia, but also in Catalonia, Valencia, the Canary Islands and the Balearic Islands.

The dish is an incredibly simple dish, Pescado Frito is fresh fish rubbed with salt and pepper, coated in flour and then deep fried until crispy and served with a side of tostones (or something healthier like rice or veggies if you prefer) and a wedge of lemon. The only real variation is the type and size of the fish, most popular are the Cojinua and Loro (Parrotfish), as well as the more expensive Chilo (Red Snapper) in almost countries of Latin America and the Caribbean.