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Boquerones fritos | Crispy Fried Anchovies
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25 min
Quick
Gurkerl Küche
Boquerones fritos sind der Inbegriff spanischer Küstenküche: Frische Sardellen, hauchzart in Mehl gewendet und in bestem Olivenöl goldbraun und kross gebacken. Mit frischen Zitronenspalten und feiner Petersilie serviert – ein herrlicher mediterraner Fischgenuss für Zuhause!
Preparation method
Preparing the anchovies
Thoroughly rinse the anchovies under cold water and carefully pat them dry with paper towels. If necessary, gently remove the head and innards.
Lightly season the fish with salt and pepper. Place the wheat flour on a shallow plate.
Flouring & frying
Heat the olive oil in a deep pan (approx. 180 °C – fine bubbles should form when dipping in the handle of a wooden spoon).
Chef's tip
Tip for maximum crispiness: Only flour the fish immediately before placing them into the hot oil. If the flour gets soggy, they will turn out less crispy.
Serving tip: In Spanish tapas bars, fried anchovies are traditionally served with lemon wedges and a creamy garlic aioli.
Ingredients
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