Chef Isabel
Acedías Fritas de Cádiz
Acedías fritas belong to Cádiz: tiny wedge sole, salted, dusted in frying flour, and dropped into very hot olive oil so the rims crisp while the fish stays tender.
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Gambas a la Gabardina
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Gambas a la gabardina are Madrileñas from the old bar counter: prawns in a light beer batter, tinted with pimentón, fried until the coat puffs like a little raincoat.
Appetizers & Snacks
Spanish
Celebration
Dinner Party
New Years
20 min
Active Time
10 min cook•50 min total
Yield4 servings
Gambas a la gabardina are Madrileñas, from the old bar counter of Madrid: peeled prawns held by the tail, dipped in a light beer batter, and fried until the coat puffs around them like a raincoat. Gabardina means that coat. That's the joke, and also the method.
The one thing that decides them is cold batter meeting hot oil. Keep the beer, egg, and batter cold, and fry at 180C so the outside sets fast while the prawn stays sweet and just cooked. If the oil is tired or cool, you get a greasy blanket. If it is too hot, the coat browns before the prawn is ready. There is no mystery here, only temperature.
If you can't find Spanish gambas, use large raw prawns or shrimp, peeled with the tails left on. Frozen is fine if they were frozen raw and thawed slowly in the fridge; dry them well, because water is the enemy of this batter. Pimentón de la Vera gives the old tavern colour and a little smoke, but use only a spoonful. This is still prawn first.
My margin note for this one is short: fry fewer at a time than you think. A crowded pan punishes everyone. Make them, salt them while they shine, and put them on the table at once. Nadie nace sabiendo, but this one is kind if you respect the oil.
Gambas a la gabardina belong above all to Madrid's tabernas and aperitivo counters, where fried bites were served quickly with vermut, beer, or a small glass of wine. The name comes from the batter itself, a gabardina, or raincoat, wrapped around the prawn before it goes into the oil. From Madrid the dish spread through bar cooking across Spain, but its home is that capital-city counter, not a coastal fisherman's stew or a southern fritura.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
large raw prawns or shrimp
Quantity
500g
peeled, tails left on
plain flour
Quantity
120g
cornflour
Quantity
20g
sweet pimentón de la Vera
Quantity
1 teaspoon
baking powder
Quantity
1 teaspoon
fine salt
Quantity
1/2 teaspoon
large egg
Quantity
1
cold
very cold lager or pale beer
Quantity
180ml
olive oil
Quantity
1 tablespoon
sunflower or mild olive oil
Quantity
for frying
lemon wedges (optional)
Quantity
to serve
| Ingredient | Quantity |
|---|---|
| large raw prawns or shrimppeeled, tails left on | 500g |
| plain flour | 120g |
| cornflour | 20g |
| sweet pimentón de la Vera | 1 teaspoon |
| baking powder | 1 teaspoon |
| fine salt | 1/2 teaspoon |
| large eggcold | 1 |
| very cold lager or pale beer | 180ml |
| olive oil | 1 tablespoon |
| sunflower or mild olive oil | for frying |
| lemon wedges (optional) | to serve |
Equipment Needed
- •Heavy saucepan or deep frying pan
- •Kitchen thermometer
- •Wire rack or tray lined with kitchen paper
- •Tongs or a spider skimmer
Instructions
- 1
Dry the prawns
Peel the prawns, leaving the tails on so you have a handle, and pat them very dry with kitchen paper. If they're wet, the batter slides off and sulks in the oil. Salt them lightly and keep them cold while you make the batter.
- 2
Mix the dry batter
Whisk the flour, cornflour, pimentón, baking powder, and salt in a bowl. Pésalo, no lo adivines, weigh it, don't guess. The cornflour helps the coat fry light, and the pimentón gives that old tavern colour without turning the prawns into something they are not.
- 3
Keep it cold
Beat the cold egg with the cold beer and olive oil, then whisk it into the dry mix just until smooth. Stop there. The batter should be thick enough to cling to a prawn but loose enough to drip slowly from the whisk. Rest it in the refrigerator for 20 minutes.
- 4
Heat the oil
Pour 5cm oil into a heavy pan and heat it to 180C. If you don't have a thermometer, drop in a little batter; it should rise at once, bubble cleanly, and turn golden without darkening too fast. Oil too cool makes a greasy coat. Oil too fierce browns the gabardina before the prawn cooks.
- 5
Dip and fry
Hold each prawn by the tail, dip it into the cold batter, let the excess fall back for one second, and lower it into the oil. Fry in small batches for 2 to 3 minutes, turning once, until puffed and golden. Don't crowd the pan or the oil temperature drops and the coat goes heavy.
- 6
Drain and serve
Lift the prawns onto a rack or kitchen paper and salt them while the surface is still glossy. Serve at once with lemon wedges. This is not a dish that waits politely. The gabardina is at its best in the first minutes, crisp outside, sweet prawn inside. Siempre sale, si lo sigues.
Chef Tips
- •Buy raw prawns, not cooked ones. Cooked prawns turn rubbery by the time the batter is golden, and no batter fixes that.
- •Frozen raw prawns are honest kitchen work. Thaw them overnight in the refrigerator, drain them well, and pat them dry until the paper comes away almost clean.
- •Keep the batter cold between batches. If your kitchen is warm, set the bowl inside a larger bowl of ice. Cold batter gives the puff; warm batter drinks oil.
- •Serve them straight from the fryer with lemon. Allioli can sit beside them if you like, but don't bury the prawns under sauce.
Advance Preparation
- •The prawns can be peeled and dried up to 6 hours ahead, then kept covered in the refrigerator.
- •The dry batter mix can be whisked together a day ahead. Add the cold beer and egg only 20 minutes before frying.
- •Do not fry these ahead. Reheated gabardinas lose the puff and turn heavy.
Frequently Asked Questions
Nutrition Information
1 serving (about 170g)
Calories
395 calories
Total Fat
17 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
14 g
Cholesterol
245 mg
Sodium
590 mg
Total Carbohydrates
30 g
Dietary Fiber
1 g
Sugars
1 g
Protein
30 g
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