Carillas de Pescado San Pedro

Carillas de Pescado San Pedro are a traditional fried-fish preparation from Cádiz, Spain, where the cheeks of the John Dory (Pescado San Pedro) are the star. The dish’s name derives from *carilla* (cheek) and the fish’s Spanish moniker, referencing the dark spot on its side said to be the thumbprint of Saint Peter. The cheeks are small, tender, and prized for their delicate, sweet flavor.

Key ingredients are simple: fresh John Dory cheeks, a light coating of fine flour, and frying in high-quality olive oil. A great version is defined by an ultra-thin, crisp crust that shatters on the bite, revealing moist, flaky flesh inside. The oil must be hot enough to fry quickly without greasiness, and the cheeks are typically seasoned with only sea salt and a squeeze of lemon.

Regional variations are minimal, as the dish is a specialty of Cádiz and the surrounding Andalusian coast. Some cooks may add a pinch of smoked paprika or garlic powder to the flour, but purists argue the fish’s natural flavor should dominate. In Cádiz, La Bodeguita del Dobo is a noted venue for this dish, praised by the foodie guide *Where The Foodies Go* for its authentic execution. The restaurant serves the cheeks as a tapa, often alongside a chilled glass of manzanilla sherry, highlighting the local preference for simple, high-quality ingredients.