Since moving to Spain, I’ve started eating a lot more fish.
Living near the Mediterranean probably has something to do with it. Although, to be fair, the sea isn’t exactly at the end of our garden. It’s still about a thirty-minute drive to the coast.
But that’s close enough for us to have a favorite little beach restaurant, and whenever we go there, there’s one dish I find almost impossible to resist.
Boquerones fritos.
These little fried anchovies arrive at the table golden and crisp, usually with a wedge of lemon. They’re wonderful with a glass of chilled white wine, especially when you’re sitting outside in the sunshine with nowhere else you need to be.
I could quite happily make a lunch out of them.
The Secret to Really Good Fried Anchovies
The lovely thing about boquerones fritos is how little you need to make them at home.
Fresh anchovies, a little flour, good frying oil and salt. That’s practically it.
But there’s a difference between beautifully crisp boquerones and fish that comes out heavy and oily.
The secret is to dry the fish thoroughly, coat it with just enough flour and fry it in properly heated oil.
You don’t want a thick, crunchy batter. The coating should be so thin that you can still see the shape of the fish underneath.
Once they turn lightly golden, they’re ready to come out of the pan.
And please, don’t let them sit around waiting while you finish the rest of lunch. Boquerones are at their best straight from the oil.
A Little Piece of Spain at Home
I love serving these as tapas with lemon wedges, some crusty bread and perhaps a tomato salad.
They’re also lovely alongside a few bowls of olives and other little dishes when friends come over.
And if it’s warm enough to sit outside, even better.
Sometimes I think the simplest Mediterranean dishes are the ones you remember most.
A plate of freshly fried fish, a glass of wine and a sunny afternoon.
What more could you want?
Boquerones Fritos
Ingredients
- 600 g 1⅓ lb fresh whole anchovies (*boquerones*), cleaned, heads and innards removed
- 100 g ¾ cup + 1 tbsp all-purpose flour, or Spanish flour for frying fish (*harina para freír*)
- 1 tsp fine sea salt divided, or to taste
- 600 –750 ml 2½–3 cups mild olive oil or neutral frying oil, or enough for approximately 3 cm (1¼ inches) depth in the pan
- 1 lemon cut into wedges
- **Optional for serving**
- Fresh flat-leaf parsley
- Crusty Spanish bread
Method
- Ask your fishmonger to clean the fresh anchovies, removing the heads and innards while leaving the bodies and central bones intact. If cleaning them yourself, carefully remove the heads and innards, then rinse briefly under cold running water only if necessary.
- Drain the anchovies thoroughly and dry them carefully with paper towels. The drier the fish, the lighter and crispier the coating will become.
- Sprinkle the cleaned anchovies with approximately ½ teaspoon of the sea salt, turning them gently so they are evenly seasoned.
- Place the flour in a shallow dish or wide bowl. Add the remaining ½ teaspoon of salt and mix well.
- Pour the frying oil into a deep, heavy-bottomed frying pan to a depth of approximately 3 cm (1¼ inches). Heat over medium-high heat until the oil reaches 175–180°C (350–355°F). Do not fill the pan more than one-third full with oil.
- Working in small batches, coat the anchovies lightly in the seasoned flour. Shake off any excess flour so that only a thin coating remains.
- Carefully lower a small batch of anchovies into the hot oil, making sure they have enough space to fry without sticking together.
- Fry for approximately 2–3 minutes, turning once if necessary, until the coating is lightly golden and crisp and the fish is cooked through. The exact time will depend on the size of the anchovies.
- Remove the anchovies with a slotted spoon and place them on a wire rack set over a tray to drain. Check the oil temperature and allow it to return to 175–180°C (350–355°F) before adding the next batch.
- Continue frying the remaining anchovies in small batches, coating each batch with flour just before it goes into the oil.
- Transfer the hot boquerones to a serving plate and sprinkle with a little additional sea salt if needed. Serve immediately with fresh lemon wedges, crusty bread and, if desired, a few fresh parsley leaves.
