Boquerones Fritos
These crispy fried anchovies are a classic Spanish tapa. Fresh anchovies are lightly coated in flour and quickly fried until golden and tender. They are typically served with a squeeze of fresh lemon.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfresh anchovy, cleaned and butterflied
- 0.5 cupall-purpose flour
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 cupolive oil
for serving
- 1 pcslemon, cut into wedges
Equipment
shallow dish · slotted spoon · paper towels · frying pan
The method
Step by step
- 1
Rinse the cleaned and butterflied anchovies under cold water, then pat them very dry with paper towels.
About 3 min
Cook’s note: Ensuring the anchovies are completely dry is crucial for a crispy coating.
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Dredge each anchovy in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.
About 5 min
Cook’s note: Work in batches to avoid overcrowding the flour mixture.
- 4
Heat the olive oil in a large frying pan or skillet over medium-high heat until it reaches about 175°C (350°F).
About 3 min
Cook’s note: The oil should be hot enough to sizzle immediately when an anchovy is added, but not smoking.
- 5
Carefully place a single layer of floured anchovies into the hot oil. Do not overcrowd the pan.
About 1 min
Cook’s note: Frying in batches helps maintain the oil temperature and ensures even cooking.
- 6
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 6 min
- 7
Remove the fried anchovies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 8
Repeat with the remaining anchovies until all are fried.
- 9
Serve immediately with fresh lemon wedges.
Keep it good
Store any leftover boquerones fritos in an airtight container in the refrigerator.
Reheat in a dry pan over medium heat or in an oven until crispy again.
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