Boquerones (Spanish Fried Anchovies)
Picture yourself on a sunny terrace, surrounded by the aromas of the Mediterranean. Now, bring that experience to your own kitchen with our tantalizing recipe: Spanish Fried Anchovies. With its golden, crispy coating and delicate fish, this dish is a true celebration of Spanish culinary heritage.
Equipment
- 1 medium-sized saucepan
- 1 small knife
- 1 platter
- paper towels
Ingredients
- Olive oil for frying (about 3 cups)
- 3 pounds fresh anchovies, about 60 anchovies
- 1 1⁄2 cups white flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 lemons, cut into wedges
Instructions
- Pour the oil into a medium-sized saucepan and place it over medium-high heat.
- Wash and drain the fish. Using a small knife, cut around the head just below the gills. Gently pull the head away from the fish, so the backbone and innards come away. When the fish are all filleted, rinse and drain them again, and pat them dry.
- Coat each fish with the flour mixture, and set them aside on a platter, being sure they don’t touch.
- When the oil reaches 360°F, drop the fish in one at a time. Keep the batches small, and cook the fish for about 1 1⁄2 minutes, until they are golden. Set them aside on paper towels to drain, and repeat until all the fish is cooked.
- Serve hot, with lots of lemon wedges.
Video
Notes
Make sure the oil is hot enough before frying to prevent the anchovies from becoming greasy. A temperature of around 350°F (175°C) works best.
Pro tip: Serve these Spanish Fried Anchovies as part of a tapas spread, alongside other favorites like patatas bravas and Spanish tortilla.
CTA: Are you ready to take your taste buds on a trip to Spain? Find the complete recipe below and let's start frying up some crispy goodness!