Friday, May 23, 2008

Fried Anchovies (Boquerones Fritos)

Behead and gut the anchovies but keep them whole. Rinse well under cold water. Arrange on a plate and drizzle with a little vinegar and scatter with salt. Heat a few centimeters of vegetable oil in a deep pan and when the oil is hot enough to brown a piece of bread in under a minute, dust each fish with a little flour a slip it into the hot oil for a couple of minutes until golden and crusty. Serve with a wedge of lemon and a tumbler of rough rosé and pretend you are on holiday. (If you want a marvellous rosé however, try the one produced by David Ginola's winery - it's almost as gorgeous as he is, and I should know.)

4 comments:

BLTP said...

Don't the sardines need to stiff from the sea and your toes need to have light dusting of sand and it's 30 degrees,.... they look delish :)

The Cooking Ninja said...

mmm...yummy. We used to dip them in batter and deep fried them. But we also make spicy dishes with dried anchovies. :)

Nunhead Mum of One said...

Okay, now am jealous. Daveed Geeeenola........oh yum! Even nicer than your recipes Silvana!

chefcarlos said...

You really can cook guys, very yummy.You could make it more crispy if instead of batter using flour, cayenne pepper, sweet paprika and just dust the fish in the mix, let aside for a couple of minutes to let water from the fish into the mix. deep fry it and crisp, crisp, crisp :)