Boquerones fritos or Spanish fried anchovies are one of the most famous dishes if you visit the south of Spain.
Fresh anchovies covered with a thin flour layer and deep-fried in hot oil.
Crispy from the outside and tender inside served with a slice of lemon.
We could call them sea-chips.
It is really easy to make them, but it is important to follow some easy tips to deep fry the fish properly and not to get an oily bite. As I like to give a twist to the traditional recipes I am going to show you the boquerones fritos version of my brother.
He likes to marinate the fresh and clean anchovies for 15-20 minutes in vinegar before frying them and I can ensure that the result is amazing.
If you want to make the traditional version skip the vinegar step but if you want to try a different recipe follow all the steps.
As always if you like the recipe leave a comment below. Thank you.
Let’s start!
Boquerones fritos – Spanish Fried anchovies
Course: Appetizers and SnackCuisine: SpanishDifficulty: Easy2
servings30
minutes10
minutesIngredients
200 g clean anchovies
1 cup wine vinegar or apple vinegar
½ cup water
1 cup flour
3 cups olive oil
1 teaspoon salt
½ lemon
Directions
- Lay clean anchovies in a sealed container.
- Pour the vinegar and the water. Close the container and place in the fridge for 15-20 minutes.
- Strain the vinegar and water with a colander.
- Heat the oil on a saucepan. Tip 1: Use a saucepan as it is deeper than a regular pan and will make it easier to deep fry the anchovies. Mine is this one.
- Season the anchovies with the salt.
- Tip 2: Place the flour in a ziplock bag and add ⅓ of the anchovies, one by one.
- Close the bag and shake it carefully to coat each anchovy.
- The oil must be hot so place a wooden spoon in the hot oil, if small bubbles start forming around the spoon the oil is ready.
- Shake the excess flour of each anchovy and add them to the oil.
- Fry for 2 minutes until they get light brown.
- Remove the anchovies from the pan.
Tip 3: Place on a colander and then on top of a kitchen paper towel to absorb excess oil. - Repeat the process with the rest of the anchovies.
- Serve with a lemon wedge.
- Enjoy it!
More tapas or appetizer recipes here.
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