Omar Allibhoy served up tasty pescaito frito tapas on today’s episode of Sunday Brunch.

The ingredients are: 1kg mixed fish, such as squid (fresh or frozen), whitebait, sprats, anchovies, red mullet and prawns, 150g Sevillian Flour (coarse wheat flour) superfine semolina or chickpea flour (see note), mild olive oil or vegetable oil for frying, salt, 1 lemon, quartered (optional), flat leaf parsley to garnish and alioli, to serve.