What Andalusian dish consists of small fried fish, often served as a tapa?

The Andalusian dish of small fried fish, often served as a tapa, is pescaíto frito, also written pescaito frito.

The dish consists of small fish—often white fish, anchovies, sand smelt, or other local varieties—lightly coated in flour and deep-fried in olive oil. It is usually seasoned simply with salt and served hot, frequently with lemon. In Andalusia, it is especially associated with coastal towns, seafood bars, and fried-fish shops.

The name means “little fried fish,” with pescaíto representing an Andalusian pronunciation of pescadito. The dish is broader than one single species or recipe, which is why menus may offer an assortment of fried fish under the same name.

Pescaito frito is not the same as boquerones en vinagre, which are anchovies marinated in vinegar rather than fried. It is also distinct from calamares a la romana, whose main ingredient is battered squid. Fried fish traditions are widespread around the Mediterranean, and similar preparations have been connected with the historical development of fish and chips.