In which Spanish region is 'pescaíto frito' a popular street food?

The Spanish region where pescaíto frito is especially popular is Andalusia. The name is the Andalusian pronunciation of pescado frito, meaning fried fish, and the dish is strongly associated with southern Spain’s coastal food culture.

Small fish or pieces of white fish are lightly coated in flour and deep-fried, traditionally in olive oil. The result is usually served hot with salt and often lemon. In Andalusian seaside towns, it is a familiar bar, market, and street-food order, especially alongside a drink or as part of a larger platter of fried seafood.

Although Andalusia is the canonical answer, fried fish is not confined to that region. Versions are also found in Catalonia, Valencia, the Canary Islands, and the Balearic Islands, as well as elsewhere around the Mediterranean. That wider distribution is why the question asks where it is popular rather than claiming it exists only there.

The dish also has a long historical trail. Fried fish was eaten in ancient Rome, and Andalusian Jewish communities traditionally prepared fried fish for the Sabbath. Some food historians have suggested that this tradition influenced the later development of British fish and chips.