8 small young hake
8 young red mullets
250 g of baby octopus
200 g of dogfish in 'bienmesabe' marinade
250 g of transparent goby
250 g of anchovies
4 or 8 dab from Sanlúcar,
According to size 300 g of rock fish or estuary fish
2 lemons
Pure olive oil
Thick flour for frying fish

Cover the whole small fish and the chopped rock fish or estuary fish in flour. Then fry them in plenty of very hot olive oil.

Serve fresh from the pan, after leaving them to drain and accompanied with lemon quarters.