Fried small fish

Fried small fish is a very popular dish in various Latin American and Spanish cuisines, consisting of small fish that are breaded and fried until they achieve a crispy texture and delicious flavor. This ingredient is commonly used as an appetizer or side dish in numerous traditional recipes. The fish can be of different species, the most common being mullet, anchovy, or small specimens of freshwater or saltwater fish, always selected for their small size to facilitate quick frying.

The origin of fried small fish lies in Mediterranean gastronomy, particularly in Spanish cuisine, where "pescaíto frito" is an iconic dish. Through migration and cultural influence, this culinary practice became popular in several Latin American countries, adapting to local fish and regional preferences.

Regarding their nutritional properties, fried small fish are a good source of protein and omega-3 fatty acids, although due to being fried, they can have a high caloric content if consumed in excess. It is a food that provides minerals such as calcium, especially if eaten with fine bones, and B-complex vitamins. For a healthier option, it is recommended to serve them with salads or prepare them with high-quality vegetable oils.

Regarding synonyms in Spanish used in Latin America, fried small fish may be known as:

• Fried river small fish (in Andean and freshwater regions)
• Breaded small fish (when they are breaded before frying)
• Pescaíto frito (a term used in its Spanish origin and in some areas of Latin America)
• Fish fritters or simply fried fish in general contexts

This ingredient is ideal for preparing informal dishes, such as tapas, snacks, or to accompany rice and salads, providing a crispy texture and a very characteristic marine flavor that appeals to both adults and children.