{"id":30408,"date":"2022-11-23T17:30:14","date_gmt":"2022-11-23T16:30:14","guid":{"rendered":"https:\/\/academiagastronomica.com\/platos\/fritura-malaguena\/"},"modified":"2025-04-21T17:51:04","modified_gmt":"2025-04-21T15:51:04","slug":"fritura-malaguena","status":"publish","type":"platos","link":"https:\/\/academiagastronomica.com\/en\/dishes\/fritura-malaguena\/","title":{"rendered":"Fritura malague\u00f1a"},"content":{"rendered":"

The “fritura malague\u00f1a” is, above all, the most recognized dish of the Costa del Sol’s cuisine. This varied platter of fried fish is currently a popular attraction for tourists and visitors, and a common choice in M\u00e1laga households.<\/span><\/p>\n

The fishing tradition of the Bay of M\u00e1laga has ensured the preservation of a dish that traces its roots back to the 13th century, in the cuisine of al-Andalus. An anonymous manuscript that was translated and published in 1966 by the Arabist Ambrosio Huici Miranda.<\/span><\/p>\n

It is a simple dish based on what the fisherman brings from the sea that day. Although small or medium-sized fish are usually represented, the dish can also feature larger pieces of fish, such as chopped squid, in its variations.<\/span><\/p>\n

However, any proper fritura malague\u00f1a must include the classic boquerones victorianos (fried anchovies), salmonetes (red mullet), bacaladillas (small fried cod), chanquetes (small fry fish), or fried calamares (squid). Other variations, as there are no fixed ingredients, may include jureles (jacks), pintarroja (dogfish), or caz\u00f3n en adobo (marinated dogfish), among other seafood delicacies.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The “fritura malague\u00f1a” is, above all, the most recognized dish of the Costa del Sol’s cuisine.<\/p>\n","protected":false},"featured_media":27665,"template":"","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[263,264],"tags":[],"destacados":[],"class_list":["post-30408","platos","type-platos","status-publish","has-post-thumbnail","hentry","category-dishes","category-seal"],"acf":[],"yoast_head":"\nFritura malague\u00f1a - Academia Gastron\u00f3mica de M\u00e1laga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/academiagastronomica.com\/en\/dishes\/fritura-malaguena\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fritura malague\u00f1a - Academia Gastron\u00f3mica de M\u00e1laga\" \/>\n<meta property=\"og:description\" content=\"The "fritura malague\u00f1a" is, above all, the most recognized dish of the Costa del Sol's cuisine.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/academiagastronomica.com\/en\/dishes\/fritura-malaguena\/\" \/>\n<meta property=\"og:site_name\" content=\"Academia Gastron\u00f3mica de M\u00e1laga\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-21T15:51:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2022\/11\/Fritura.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/academiagastronomica.com\\\/en\\\/dishes\\\/fritura-malaguena\\\/\",\"url\":\"https:\\\/\\\/academiagastronomica.com\\\/en\\\/dishes\\\/fritura-malaguena\\\/\",\"name\":\"Fritura malague\u00f1a - 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