Boquerones en Vinagre Fritos
Marinated and Fried Fresh Anchovies Anchovies are a beloved ingredient in Spanish cuisine, and there are numerous ways to prepare them. In this tapa, the anchovies are marinated first and then fried to perfection.
Ingredients
Makes 4 to 6 Servings
- ½ pound of fresh anchovies cleaned and filleted
- 2 garlic cloves
- ⅛ teaspoon of salt
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- 1 tablespoon of fresh lemon juice
- All-purpose flour for dredging
- 2 large eggs lightly beaten
- Olive oil for frying
Instructions
- Place the cleaned and filleted anchovies in a small bowl.
- In a mortar or mini-processor, mash the garlic, salt, and parsley.
- Stir in the fresh lemon juice to create a marinade.
- Spread the garlic mixture over the anchovies, making sure they are well-coated.
- Cover the bowl and allow the anchovies to marinate in the refrigerator for 2 hours.
- Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
- You can also use a deep fryer set at 360°F for frying.
- To check if the oil is hot enough, a cube of bread should turn light brown in about 60 seconds.
- Prepare two shallow bowls – one with all-purpose flour and the other with lightly beaten eggs.
- Dredge each marinated anchovy in flour, dip it in the egg, and then carefully place it in the hot oil.
- Fry the anchovies, turning them once, until they become golden and crispy, which should take about 5 minutes.
- Be sure not to overcrowd the pan; cook in batches if needed.
- Once fried, let the anchovies drain on paper towels to remove excess oil.
Notes / Tips / Wine Advice:
Serve these delicious Boquerones en Vinagre Fritos while they are hot and crispy. Enjoy the wonderful combination of flavors and textures.
This dish highlights the versatility of anchovies in Spanish cuisine, offering a delightful tapa that combines the rich, tangy marinade with the satisfying crunch of frying. It’s a true treat for your taste buds. Enjoy!