Name: Deep-Fried Anchovies (Boquerones fritos)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 750 ml sunflower oil, or a mixture of sunflower and olive oils; 100 g plain flour (or fine semolina flour for crunch); sea salt and black pepper; 1 lemon, quartered; 1 kg fresh anchovies, heads on or off and gutted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

When we see the words ‘boquerones fritos’ on a tapas board we cannot resist ordering a plate of these sweet, succulent fish. Simply fried in flour and served with lemon, the Spanish occasionally prepare them in fan shapes. Fresh anchovies are available in this country and if we can get them in the restaurant, there is no reason why your fishmonger can’t!