Ironically, on an island that is sometimes mistakenly dismissed in the UK media as being Britain in the sun, one of the tastiest tapas dishes on traditional menus on Tenerife is… battered fish.
Churros de pescado is a sort of Spanish mini version of the great British dish, with a slight variation or two.
Small white fish fillets are marinaded in garlic, lemon and parsley before being coated in batter flavoured with saffron, more garlic, herbs and cerveza. The battered fish fillets are then deep fried.
Fried freshly, not those that lurk under glass cabinets waiting to be microwaved, and churros de pescado should be crispy on the outside, moist on the inside and sit-back-in-your-chair delicious all over. Often they come with alioli (garlic mayonnaise) which ramps up the taste factor to ecstatic levels.
I’ve enjoyed particularly good ones in Tasca El Olivo and Bar Luis, both in Puerto de la Cruz and just writing about them makes me realise it’s been too long since I’ve had any.
They are the ideal tapas for people who are a bit apprehensive when it comes to trying local food when they travel.
Order a plate of papas fritas (chips) to go along with the churros de pescado and you can tuck into a meal that is tasty and familiar (if you’re a Brit) yet authentically Spanish.
Jack is co-editor, writer and photographer for BuzzTrips and the Real Tenerife series of travel websites as well as a contributor to online travel sites and travel magazines. Follow Jack on Google+