Although finding the right touch of frying requires a certain ‘art’, its recipe conceals no mystery: fish (obvious), flour, salt, hot oil and a squeeze of lemon (although some prefer to forget this last ‘touch’). But fried fish needs no secret to be attractive. Its characteristic smell deals with starting up the saliva glands of anyone, for example, in the Port of Santa María (Cádiz), one of the places offering the best in the world. Just come to some of the restaurants of the so-called Shellfish Coastline (you can understand why) to find out.   One of the most popular establishments is the El Romerijo shellfish restaurant. The best thing

  “Tapas” (a small portion of food included in the price of the drink) are one of the great attractions of Almería, a city that very often goes in better through your mouth than through your eyes. Whoever explores the gastronomy of the centre and fails to visit at least one of its traditional establishments with a 50-year history behind it cannot say that they have enjoyed tapas in this place. Maybe they can start with CASA PUGA (Jovellanos, 7), with its Andalusian and jacket prawns that the best gourmets wash down with a chato (a short glass) of the house wine: at the beginning of each season, the owner goes with a group of customers to try the wines in differ