Crispy Ocean Bites
Crispy Ocean Bites
Boquerones Don Pedro
Ingrediënten
- 2 garlic cloves finely chopped
- 1 bay leaf crumbled
- 4 peppercorns
- Pinch of dried oregano
- ¼ teaspoon ground cumin
- ¼ cup red wine vinegar
- Freshly ground white pepper
- Salt
- 2 tablespoons water
- 1 pound very small fish such as smelts (about 20 to a pound), cleaned and heads left on
- Flour such as semolina, for dredging
- Olive oil for frying
- Kosher or sea salt
Instructies
- Marinate the Small Fish:
- In a shallow bowl, mix together the finely chopped garlic, crumbled bay leaf, peppercorns, dried oregano, ground cumin, red wine vinegar, white pepper, salt, and water.
- Add the small fish, ensuring they are well-coated.
- Cover the bowl and let the fish marinate in the refrigerator for at least 4 hours, turning occasionally.
- Drain and discard the bay leaf.
- Fry the Small Fish:
- Heat at least ½ inch of oil in a medium skillet over medium-high heat, or use a deep fryer set at 360°F (180°C) until a cube of bread turns light brown in 60 seconds.
- Place the flour in a shallow bowl.
- Season both sides of each marinated fish with salt, then dredge them in the flour, ensuring an even coating.
- Carefully place the coated fish in the hot oil.
- Cook, turning once, until they become well-browned and crisp, which should take about 5 minutes.
- Serve:
- Transfer the fried small fish with a slotted spoon to paper towels to drain.
- Sprinkle with coarse salt and serve these delicious Boquerones Don Pedro.
- Enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing Spanish white wine such as Albariño or Verdejo. The acidity of these wines will complement the fried fish and cut through the richness of the olive oil, while their fruity notes will enhance the flavors of the marinade.Nutritional Information
Calories: 280 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 15 g | Fiber: 1 g
