Acedías or Lenguadillos (Wedge Soles) are found in the estuaries of the rivers which empty into the Bahía. They are very popular in Cádiz. They are almost always fried in flour only (no egg). There is a wheat flour especially for frying which has a coarse texture. They can be prepared by removing the heads and guts (tripas) and then descaled on both sides with a knife. Alternatively you can remove the skin; some are served with dark skin removed, some with both sides removed. Left on the bone they are easy to eat, preferably picked up in the hand
I have yet to cook them at home. We had these at Casa Manolo in Calle San José in Conil, where they are usually served as part of “pescaito frito”
They have a sweet delicate taste.
