Huevas Fritas de Cadiz

Huevas fritas de Cadiz belong to the freidurias of the Andalusian coast, where the day's fish is treated plainly: salt, flour, hot oil, and lemon. The roe is usually hake, pescadilla, or another firm white fish roe, kept in its natural sack so it fries as one piece instead of scattering into the pan.

The step that decides it is the heat of the oil. Too cool, and the flour drinks grease before the roe firms. Too fierce, and the sack bursts before the middle is cooked. Hold the oil at 175 C, flour lightly, and lower each piece in with care. No prodding. Let the outside set, then turn once.

If you are far from Cadiz, ask a good fishmonger for whole roe sacks from hake, cod, pollock, or mullet. Cod roe is stronger and firmer, mullet roe is richer, but both will fry well if the sack is intact. No hace falta haber pisado Espana. You need fresh roe, clean oil, and the patience not to fuss with it. Siempre sale, si lo sigues.