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FISH FRY, MÁLAGA STYLE — mykitcheninspain.blogspot.com

Fish should be gutted and the heads removed. Sole or flounder are usually skinned. Slice any fish that are more than 8 inches long into 2-inch segments. Squid should be cleaned and cut in rings. After cleaning, leave the fish in a colander so it doesn’t sit in leaked liquid. The oil is important. Olive oil is best and traditional. It’s why fried fish is so popular in Andalusia. But, truth be told, most of those chiringuitos and fry shops don’t use real olive oil, because it’s expensive. Cheaper vegetable oils such as sunflower are used instead.

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