Malaga’s nationally famous for its pescaíto – small fish (whitebait, anchovies, red mullet, etc) fried to a crisp and usually eaten whole. Fish on a wooden skewer (espeto) and grilled over an open fire are also a city delicacy. Sardines are the most common but you’ll also see larger catches such as squid and sea bream cooking nicely over the red-hot embers. As you’d expect, lots of places serve pescaíto but not everywhere manages to get the frying quite right. Here are some recommendations where they invariably do:
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