Freiduria Indalo

There’s no menu: at this Andalusian fried-fish bar on Carrer de Monterrey, a step from Santa Catalina, the waiter reels off what came in that day and tells you how much to order. It’s an unadorned neighbourhood bar, TV on and a few tables outside, where locals have a beer and a portion after work and groups settle in to share platters. Everything revolves around fresh fish, fried or griddled. The dish people remember is cazón en adobo, the marinated dogfish that is a staple of Andalusian fried-fish bars, followed by calamares a la andaluza, anchovies, baby squid, small hake and baby sole, all with a light, crisp batter. From the griddle, sardines, red mullet, razor clams or prawns, and if you want something specific, like turbot or John Dory, you can order it in advance. The essential side is the dressed tomato salad, simple and very good, and the calamari sandwich has its fans. For dessert, cheesecake or leche frita. It’s for people who want fried fish the way it’s done in the south, without ceremony; the downside of having no menu is not knowing what each thing costs until the bill arrives.

Reviewed in November 2026