We'd add
Our runner-upBacalao
Bacalao, fried salt cod, sold by weight.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstAdobo
Adobo, fish marinated and fried, sold by weight in the paper cartucho, the cone. One to share by the Jardines de Murillo.
Freiduría Puerta de la Carne
Sevillian fried fish · freiduría since 1928 · Santa Cruz (Puerta de la Carne), Seville
Calle Puerta de la Carne 2, 41004 Sevilla
A family fish shop opened at the Puerta de la Carne before Seville's great Exposition, which began frying the day's leftover fish and selling it by weight in paper. The first takeaway, the house says, and the custom holds.
The proof, in the house's own words
Why the adobo
Technique
Marinated in adobo, fried and wrapped by weight in a paper cartucho.
Tradition
Seville's oldest fried-fish shop, the house says.
“la freiduría más antigua de Sevilla”
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