📝 About This Recipe
Transport yourself to a bustling chiringuito on the Costa del Sol with these bright, silvery white anchovies marinated to perfection. Unlike their salt-cured cousins, these fresh fillets are transformed by a gentle vinegar bath, resulting in a firm texture and a refreshing, tangy profile. This classic Mediterranean delicacy is a masterclass in simplicity, relying on the highest quality olive oil and pungent garlic to create a truly sophisticated bite.
🥗 Ingredients
The Fish
- 500 grams Fresh Anchovies (head and guts removed, butterflied)
- 2 tablespoons Coarse Sea Salt (for drawing out moisture)
- 2 cups Ice Water (to keep fish firm during cleaning)
The Maceration Liquid
- 250 ml White Wine Vinegar (high quality, at least 6% acidity)
- 100 ml Water (cold)
The Marinade and Garnish
- 200 ml Extra Virgin Olive Oil (use a fruity Spanish oil like Arbequina)
- 4-5 pieces Garlic Cloves (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zest only)
- 1/2 teaspoon Dried Oregano (optional, for an Andalusian touch)
- 1/4 teaspoon Cracked Black Pepper (freshly ground)
👨🍳 Instructions
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1
Clean the fresh anchovies by gently pulling off the head and removing the innards with your thumb. Gently pull out the spine starting from the head end, leaving the tail intact to keep the two fillets joined.
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2
Rinse the butterflied fillets thoroughly in a bowl of ice water mixed with a tablespoon of salt. This helps remove any remaining blood and ensures the flesh turns bright white.
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3
Pat the fillets extremely dry using paper towels. Moisture is the enemy of a good marinade, so be diligent here.
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4
To comply with safety standards for raw wild fish, place the cleaned fillets in a single layer in a freezer-safe container and freeze at -20°C for at least 24 hours. Thaw in the refrigerator before proceeding.
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5
In a shallow glass or ceramic dish (avoid metal), whisk together the white wine vinegar and 100ml of cold water.
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6
Layer the thawed anchovy fillets in the vinegar mixture, ensuring every piece is completely submerged. You may need to weigh them down slightly with a small plate.
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7
Refrigerate for 3 to 6 hours. Check at the 3-hour mark; the fish is ready when the flesh has turned completely opaque and white all the way through.
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8
Once 'cooked' by the acid, carefully drain the vinegar. Do not rinse the fish, as you want to retain that bright acidity.
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9
In a separate clean glass container, create a base layer of extra virgin olive oil, a sprinkle of minced garlic, and chopped parsley.
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10
Place a layer of anchovies over the oil, skin-side down. Repeat the layers of oil, garlic, and parsley until all fish are used.
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11
Ensure the top layer is completely covered in olive oil to prevent oxidation. Sprinkle with lemon zest and black pepper.
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12
Let the flavors meld in the refrigerator for at least 2 more hours before serving. Remove from the fridge 15 minutes before eating so the oil can liquefy if it has thickened.
💡 Chef's Tips
Always use the freshest anchovies possible; their eyes should be bright and bodies firm. Freezing the fish is a critical safety step to eliminate parasites common in wild small fish. Never use a metal bowl for the vinegar stage, as the acid can react and impart a metallic taste. If the vinegar flavor is too sharp, you can adjust the water-to-vinegar ratio next time, but don't go below 60% vinegar for safety. Store any leftovers in the fridge for up to 5 days, ensuring they remain submerged in oil.
🍽️ Serving Suggestions
Serve alongside 'Patatas Fritas' (thick-cut potato chips) for the classic Spanish salty-crunchy contrast. Pair with a glass of chilled Fino or Manzanilla Sherry to complement the acidity. Place a fillet on a slice of crusty baguette rubbed with fresh tomato and a drizzle of the marinade oil. Accompany with fat, pitted Gordal olives and pickled Guindilla peppers. A cold Spanish lager (Caña) is the perfect refreshing beverage to cut through the garlic and oil.