Don’t ask me why this way of eating fish (or pijota, or cariocas) is called the rabiosa, but the reality is that these fried cariocas are a perfect way to eat fried fish, as well as being very affordable.
The recipe, like almost every time we fry fish, has little science beyond respect the frying times well and to watch that it does not burn us. In addition, you have to use a decent oil that is as clean as possible, not to inherit frying after frying until the final frying.
In this case, as nuance, we are going to use chickpea flour for this frying, in the Cadiz style, as happens with the acedías, the shrimp tortillas or even the Cantabrian squid rings because in addition to being suitable for coeliacs, it is also lighter than the typical battered wheat flour. If you have wheat, nothing happens, but better than chickpeas.
In the same way, as in other fried fish, it is important that the oil is not too strong in flavor so that it does not mask the fish and, furthermore, that let’s not skimp on the quantity, because we need to completely cover the piece.
In this recipe, the preparation time will depend on whether we have to clean the whiting or we already have it clean. As a piece of advice, as it is a relatively small fish, we recommend that you ask the fishmonger to clean the piece, but leave it whole.
Once at home, we go through a bowl with plenty of carioca chickpea flour, repeating the operation again to make sure that be well impregnated.
In the fire we will have a frying pan with hot oil (at about 175 ºC), where The whole floured whiting must fit, It must be completely submerged. About five minutes will suffice to fry it, always making sure that the flour does not burn, so let’s keep an eye on the fire so that it does not snatch.
we take out, drain on a rack or on absorbent paper, and serve very hot.
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With what to accompany fried cariocas (or a la rabiosa)
perfect appetizer For a summer day and also very undemanding —and quite cheap—, these fried cariocas can simply be accompanied with a little mayonnaise sauce or with any other sauce that we fancy, such as tartar or pink sauce.
As the consumption of fried foods must be sporadic, even if it is a whim, we could take advantage of the situation of having heated oil to fry something else. As suggestions we recommend some Roman style squid, marinated dogfish, chopitos or sprigs or already, if we go for a full fried fish.
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