📝 About This Recipe
A quintessential Spanish tapa found in the sun-drenched 'chiringuitos' of Málaga, Boquerones Fritos are a celebration of Mediterranean simplicity. These fresh white anchovies are lightly dusted in seasoned flour and flash-fried to create a delicate, golden crunch that yields to tender, savory seafood perfection. It is an essential dish for any seafood lover, offering a true taste of the Spanish coast in every bite.
🥗 Ingredients
The Fish
- 500 grams Fresh whole anchovies (boquerones) (cleaned, heads and guts removed)
- 2 cups Ice water (for rinsing the fish)
- 1 teaspoon Fine sea salt (to taste)
The Coating
- 1 cup All-purpose flour (ideally 'harina de repostería' for a lighter texture)
- 2 tablespoons Chickpea flour (optional, for extra crispiness and color)
- 1/2 teaspoon Smoked Spanish paprika (Pimentón de la Vera) (sweet variety)
- 1/4 teaspoon Freshly ground black pepper
For Frying and Garnish
- 2 cups Extra virgin olive oil (use a mild variety for frying)
- 2 Lemons (cut into wedges)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
- 1 pinch Maldon sea salt flakes (for finishing)
👨🍳 Instructions
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1
Begin by cleaning the anchovies: gently pinch the head and pull it away; the guts should come out with it. You can leave the spine in as it becomes edible and crunchy when fried.
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2
Rinse the cleaned fish thoroughly in a bowl of ice-cold water to remove any remaining blood or scales, which ensures a clean, sweet flavor.
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3
Drain the fish and pat them extremely dry using paper towels. This is the most critical step for achieving a crispy crust rather than a soggy one.
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4
Lightly sprinkle the dried anchovies with fine sea salt and let them sit for 5 minutes while you prepare the oil.
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5
In a deep, heavy-bottomed frying pan or a Dutch oven, heat the olive oil to 180°C (350°F). Use a thermometer to ensure the temperature is consistent.
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6
In a wide, shallow bowl or a large zip-top bag, whisk together the all-purpose flour, chickpea flour, smoked paprika, and black pepper.
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7
Working in small batches, toss the anchovies in the flour mixture until they are evenly and lightly coated.
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8
Shake off every bit of excess flour using a fine-mesh sieve or by tapping the fish against your hand; you want a translucent veil of flour, not a thick batter.
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9
Carefully drop the fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to oily fish.
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10
Fry for 1 to 2 minutes, turning once with a slotted spoon, until they are a light golden brown and perfectly crisp.
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11
Remove the fish with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
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12
Transfer to a serving platter immediately, sprinkle with Maldon salt and chopped parsley, and serve piping hot with lemon wedges.
💡 Chef's Tips
Always use the freshest anchovies possible; they should smell like the sea and have bright, clear eyes. Maintaining the oil temperature at 180°C is vital; if it's too low, the fish absorbs oil; if too high, the flour burns before the fish cooks. Using a bit of chickpea flour is a traditional Andalusian secret that adds a nutty flavor and superior crunch. Never cover the fried fish once they are out of the oil, as the steam will soften the crispy coating. If you prefer a 'butterfly' style, gently press the fish open with your thumb along the belly line before flouring.
🍽️ Serving Suggestions
Serve as a classic tapa alongside a chilled glass of Manzanilla or Fino Sherry. Pair with a side of homemade Alioli (garlic mayonnaise) for dipping. Accompany with a plate of blistered Padrón peppers for a full Spanish experience. Serve with a crisp, cold Spanish Lager (Caña) and some crusty sourdough bread. Include a side of 'Ensalada Mixta' (Spanish garden salad) to provide a refreshing acidic contrast.