This crispy Spanish fried fish, known as “calugas de pescado,” is one of Spain’s best fried fish recipes. We’re talking a light crispy texture with a flaky interior, basic everyday ingredients, and done in under 30 minutes. Serve it as a tapas appetizer or even as a main course, next to some roasted potatoes and a garden salad.
To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, tilapia, or even hake, which is known as merluza in Spain.
To make the batter, it’s important to use ice-cold beer. As this will keep the batter cool. Which is what gives the fish that light, crispy texture when added into the hot oil. I used a typical Spanish blonde beer, but you can use any beer you like. You can also use club soda or sparkling water if you prefer.
TIPS & TRICKS to Make this Recipe: Make sure to not overmix the batter. Otherwise, it will start to develop the gluten and end up with a tough and chewy texture.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Spanish CRISPY Fried Fish with Aioli
Spanish CRISPY Fried Fish with Aioli | Calugas de Pescado
Ingredients
- 1/2 cup extra virgin olive oil 120 ml
- 2 cod fillets 7 oz / 200 grams each
- 1 1/2 cups all purpose flour 180 grams
- 1 tsp baking powder 4 grams
- 1 cup ice cold beer 240 ml
- 2 tbsp chopped parsley 5 grams
- 1 tsp dried oregano 1 gram
- 1/4 tsp ground cumin 0.65 grams
- 1/2 tsp lemon zest 1 gram
- sea salt & black pepper
FOR THE MAYO AIOLI
- 1/2 cup mayonnaise 120 grams
- 1 tsp dijon mustard 5 grams
- 1 clove garlic (finely grated)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
Instructions
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Add the cod fillets over some paper towels and pat completely dry, then season with salt & pepper on both sides, and then cut each fillet into pieces that are 1/2 inch thick (1.25 cm)
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Add 1 cup (120 grams) flour into a large bowl, along with the baking powder, and whisk together, then make a well in the middle, add in the ice-cold beer, chopped parsley, dried oregano, ground cumin, lemon zest, and season with salt & pepper, whisk together until just mixed, do not overmix, and also add 1/2 cup (60 grams) flour into a separate bowl
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, add the pieces of cod into the bowl with the flour, gently mix together until each piece is well coated, then add into the batter, and gently mix until well coated
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Once the oil is nice and hot, add in the pieces of fish, making sure to shake off any excess batter, you want them all in a single layer and evenly spaced out, so cook in batches to not overcrowd the pan, fry for 3 minutes per side or until golden and crispy, then transfer into a dish with paper towels
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To make the mayo aioli, add the mayonnaise into a bowl, along with the Dijon mustard, grated garlic, paprika, lemon juice, and olive oil, then season with salt & pepper and whisk together
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Transfer the mayo aioli into a serving dish, and decorate the fried fish around it, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Gisela
20 . Mar . 2026Voy a probar esta receta. Como vivo sola hora me gusta mucho que tus recetas son para pocas personas. Saludos. Gisela
Spain on a Fork
Buen provecho! Saludos
20 . Mar . 2026OSCAR BVUMA
OSCAR here, am so happy to See’s how easy you fry this mouth watering fish fillets.
I need this Recipe obviously some of spice I might not get them here in South Africa ,can I get more fish RECIPES PLEASE, I eats fish only an doctors recommend.
20 . Mar . 2026I Love fish brother
Spain on a Fork
Will do! Thanks for the comment, Much love
20 . Mar . 2026Lyle
I’m so glad I found this today!! We are fish eaters in this family. I can promise that when my wife sees this, she’s going to want to have it tomorrow, for Lent, & will want her fish made this way even well past Lent. I will probably return tomorrow or Sat to give my review of your batter recipe. Happy Eating, y’all !!!
18 . Mar . 2026Spain on a Fork
Sounds great! Thanks for the comment, Much love
19 . Mar . 2026Jack Dorsey
18 . Mar . 2026Nice
Spain on a Fork
Thanks for the comment, Much love!
18 . Mar . 2026