Churros de Pescado (Fried Fish Fingers)

4.50 (8)
⏱ 14 mins 🍽 6 serving(s) 🏷 Spanish

This Spanish dish features strips of white fish, coated in a distinctive batter flavoured with garlic, parsley and saffron. The batter uses beer for a light, crisp texture. The fish fingers are fried until golden and served with garlic mayonnaise and lemon wedges for a traditional finish. The recipe yields six servings.

Churros de Pescado (Fried Fish Fingers)

Ingredients

  • 3 lbs fish fillets, cut into strips
  • 2 cloves garlic, mashed
  • 2 tablespoons chopped parsley
  • 1/2 bottle beer (or carbonated water)
  • 1 cup flour (about)
  • 1 teaspoon baking powder
  • saffron (about 3-4 threads, toasted and ground, or yellow food coloring)
  • salt
  • oil (for frying)

Method

  1. Whisk the garlic, parsley, beer, flour, baking powder, saffron and salt together in a large bowl until you have a smooth batter with no lumps.
  2. Pour sunflower oil into a deep frying pan and place it over heat.
  3. Coat each piece of fish in the batter and carefully lower it into the hot oil. Fry until golden, which takes about 2-4 minutes per side depending on fillet thickness, turning once.
  4. Transfer the cooked fish to paper towels to drain. Serve accompanied by garlic mayonnaise and lemon wedges.

Nutrition (per serving)

Sodium239800 mg

Recipe details

CategorySpanish
Authorcanarygirl