📝 About This Recipe
Transport yourself to a seaside chiringuito in Málaga with these bright, silvery white anchovies cured to perfection in a delicate vinegar bath. Unlike their salty canned counterparts, these fresh fillets are silky, tangy, and bursting with the clean flavor of the Mediterranean. This traditional tapa is a masterclass in preservation, transforming humble fish into a sophisticated delicacy through the alchemy of acid, garlic, and premium olive oil.
🥗 Ingredients
The Seafood
- 500 grams Fresh Anchovies (beheaded and gutted, as fresh as possible)
- 2 tablespoons Coarse Sea Salt (for the initial purge)
- 2 cups Ice Water (to keep the fish firm during cleaning)
The Curing Liquid
- 250 ml White Wine Vinegar (high quality, approximately 6% acidity)
- 50 ml Water (to slightly mellow the acidity)
- 1 teaspoon Fine Sea Salt (dissolved into the vinegar)
The Marinade and Garnish
- 150 ml Extra Virgin Olive Oil (use a fruity Spanish Arbequina if possible)
- 4 pieces Garlic Cloves (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zest only, for a modern citrus lift)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
👨🍳 Instructions
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1
Begin by cleaning the anchovies: remove the heads and entrails. Gently run your thumb along the belly to open the fish, then carefully pull out the spine, leaving the two fillets attached at the tail.
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2
Rinse the cleaned fillets under very cold running water until the water runs clear and all traces of blood are gone. This is crucial for achieving a bright white color.
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3
Place the fillets in a bowl of ice water with 2 tablespoons of coarse sea salt for 15 minutes. This firms up the flesh and further bleaches the fish.
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4
Pat the fillets extremely dry using paper towels. Moisture is the enemy of a good cure, so ensure they are bone-dry before the next step.
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5
In a shallow glass or ceramic dish, whisk together the white wine vinegar, 50ml of water, and 1 teaspoon of fine sea salt until dissolved.
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6
Lay the fillets in the dish in a single layer, ensuring they are completely submerged in the vinegar mixture. If you have many fillets, you can create multiple layers.
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7
Cover the dish with plastic wrap and refrigerate. Let them cure for at least 3 hours, but ideally 6 hours. The fish is ready when the flesh has turned completely opaque and white.
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8
Once cured, carefully drain the vinegar. Do not rinse the fish! Gently pat the fillets dry one more time.
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9
In a clean container, begin layering: a splash of olive oil, a sprinkle of minced garlic, a pinch of parsley, and then a layer of anchovies.
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10
Repeat the layers until all fish are used, finishing with enough Extra Virgin Olive Oil to completely cover the fillets. Ensure no fish is exposed to air.
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11
Add the lemon zest and cracked black pepper to the top layer for an aromatic finish.
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12
Let the flavors meld in the refrigerator for at least 2 hours before serving. They taste even better the next day.
💡 Chef's Tips
Always freeze your fresh anchovies for 48 hours before starting this recipe to eliminate any risk of parasites common in raw wild fish. Use a high-quality white wine vinegar; avoid harsh synthetic vinegars which can make the fish rubbery. If you find the vinegar flavor too sharp, you can adjust the water-to-vinegar ratio slightly, but never go below 70% vinegar. Ensure the garlic is minced as finely as possible so it perfumes the oil without providing a harsh, crunchy bite. Store in the refrigerator for up to 5 days, ensuring the fish remains submerged in oil at all times.
🍽️ Serving Suggestions
Serve alongside 'Patatas Fritas' (thick-cut potato chips) for a classic Spanish textural contrast. Pair with a chilled glass of dry Fino or Manzanilla Sherry to complement the acidity. Place a fillet on a slice of crusty baguette with a slice of roasted red pepper for a 'Gilda' style pintxo. Serve with a side of Gordal olives and a cold Spanish lager (Caña). Drizzle some of the remaining garlic-infused oil over toasted sourdough for an incredible snack.