📝 About This Recipe
Transport yourself to a seaside chiringuito in Málaga with these Boquerones Fritos, the quintessential Spanish tapa of crispy, golden-fried fresh anchovies. These delicate fish are lightly dusted in specialty flour and flash-fried to create a shatteringly crisp exterior that yields to a tender, buttery center with a whisper of the Mediterranean sea. Simple yet sophisticated, they represent the pinnacle of Andalusian 'fritura malagueña' where the quality of the oil and the freshness of the catch are the true stars.
🥗 Ingredients
The Fish
- 500 grams Fresh Anchovies (Boquerones) (cleaned, heads and innards removed, but tails left on)
- 1 teaspoon Sea Salt (fine grain for even seasoning)
The Coating
- 1.5 cups Harina de Repostería or All-purpose flour (Spanish 'Harina de Fritura' is ideal if available)
- 0.5 cups Fine Semolina or Rice Flour (adds extra crunch)
- 0.5 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet variety)
Frying Medium
- 2 cups Extra Virgin Olive Oil (or enough for deep frying; use a mild variety)
Garnish and Service
- 2 Fresh Lemons (cut into wedges)
- 1 handful Fresh Flat-leaf Parsley (roughly chopped for color)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by cleaning the anchovies if your fishmonger hasn't already: pinch the head and pull gently to remove the innards, then rinse under very cold water. Keep the spine and tail intact for structural integrity during frying.
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2
Pat the cleaned fish extremely dry using paper towels. Moisture is the enemy of a crisp fry, so ensure they are bone-dry before proceeding.
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3
Lightly season the fish with the fine sea salt and let them sit for 5 minutes to allow the salt to penetrate the delicate flesh.
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4
In a wide, shallow bowl or specialized flour shaker, whisk together the all-purpose flour, semolina (or rice flour), and the smoked paprika until well combined.
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5
Pour the olive oil into a deep, heavy-bottomed frying pan or a cast-iron skillet. The oil should be about 1.5 to 2 inches deep.
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6
Heat the oil over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, drop a cube of bread in; it should turn golden brown in 30 seconds.
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7
Working in small batches of 6-8 fish, dredge the boquerones in the flour mixture, ensuring they are fully coated from head to tail.
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8
Shake off every bit of excess flour. The coating should be a translucent, thin veil, not a thick paste.
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9
Carefully lower the fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
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10
Fry for 1-2 minutes per side, turning once with a slotted spoon or kitchen tweezers, until they are a pale golden-blonde color and feel stiff/crispy.
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11
Remove the fish with a spider skimmer and place them immediately onto a wire rack set over a baking sheet. This prevents the bottom from steaming and getting soggy.
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12
While the fish are still hot, sprinkle with a touch of Maldon sea salt for texture.
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13
Repeat the process with the remaining fish, allowing the oil to return to temperature between batches.
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14
Arrange the crispy boquerones on a warm platter, garnish with chopped parsley, and serve immediately with plenty of lemon wedges.
💡 Chef's Tips
Use 'Harina de Fritura' if you can find it; it's a coarser, hard-wheat flour that produces a superior crunch without absorbing too much oil. Never cover the fried fish with a lid or another plate while waiting to serve, as the steam will ruin the crispiness instantly. If your anchovies are very small, you can 'join' them in pairs by the tails before flouring to create a 'butterfly' effect. Ensure your oil is fresh; old oil will mask the delicate, sweet flavor of the fresh anchovies. Always serve these 'al momento'—the window for peak crispiness is about 5-10 minutes after frying.
🍽️ Serving Suggestions
Serve with a glass of bone-dry chilled Manzanilla or Fino Sherry to cut through the richness of the fry. Pair with a side of 'Ensaladilla Rusa' (Spanish potato salad) for a classic tapa bar experience. Offer a small bowl of homemade roasted garlic aioli for dipping if you prefer a creamier finish. A chilled Spanish Albariño or a crisp lager also makes for a refreshing beverage pairing. Accompany with a simple tomato and onion salad dressed in high-quality vinegar to provide a sharp acidic contrast.