Deep-Fried Fish

This is a staple of Andalusian gastronomic tradition, primarily from the cities of Málaga, Cádiz, and Huelva, which for centuries have held the secret of the best "pescaíto frito." According to the historian Almudena Villegas, it is "a typical Mediterranean recipe, linked to 2 1000-year-old products: olive oil for frying, and small or cubed fish."