Spanish Fried Anchovies, or Boquerones Fritos, is a classic tapas dish that originates from the southern coastal region of Spain, particularly Andalusia. This simple yet flavorful recipe involves fresh anchovies that are lightly coated in flour and then fried to crispy perfection. Served with a squeeze of lemon, these fried anchovies make for a delicious snack, appetizer, or part of a tapas spread.
1. Spanish Fried Anchovies Recipe
Ingredients
- 1 lb fresh anchovies, cleaned and gutted (you can ask your fishmonger to do this)
- ½ cup all-purpose flour (or chickpea flour for a gluten-free option)
- Salt, to taste
- Vegetable oil or olive oil (for frying)
- 1 lemon, cut into wedges (for serving)
Optional:
- Fresh parsley, chopped, for garnish
- Paprika, for an extra touch of flavor
Equipment
- Chef’s knife (for cleaning, if needed)
- Mixing bowl (for flouring the anchovies)
- Frying pan (preferably wide and deep)
- Slotted spoon or tongs (for turning and removing the fish)
- Paper towels (for draining the fried anchovies)
Instructions
Step 1. Prepare the Anchovies
If the anchovies haven’t been cleaned, you’ll need to gut and remove the heads. Use a chef’s knife to slice off the head, then gently pull out the innards. Rinse the cleaned anchovies under cold water and pat them dry with a paper towel.
Season the cleaned anchovies with salt to taste.
Step 2. Coat the Anchovies with Flour
Place the all-purpose flour in a shallow bowl or plate. Lightly dredge each anchovy in the flour, making sure they are fully coated on both sides. Shake off any excess flour; you want a light, even coating.
Optionally, you can add a pinch of paprika to the flour for extra flavor.
Step 3. Heat the Oil
In a large frying pan, pour in enough oil to cover the base of the pan by about ½ inch. Heat the oil over medium-high heat until it reaches around 350°F (175°C), or until a small piece of bread dropped into the oil sizzles and browns quickly.
Step 4. Fry the Anchovies
Working in batches, carefully place the floured anchovies into the hot oil in a single layer, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to flip the anchovies halfway through cooking to ensure they fry evenly on both sides.
Step 5. Drain and Season
Once the anchovies are golden and crispy, remove them from the oil using the slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
Sprinkle them with a little more salt while they’re still hot, if needed.
Step 6. Serve with Lemon
Arrange the fried anchovies on a serving platter and garnish with lemon wedges. A squeeze of fresh lemon juice over the top adds a bright, tangy flavor that complements the salty, crispy anchovies perfectly.
For an extra touch of color and freshness, sprinkle the dish with chopped parsley.
2. Tips for the Perfect Fried Anchovies
Use Fresh Anchovies: Fresh anchovies are key to this dish. They should have bright, shiny skin and smell like the sea, not overly fishy.
Don’t Overcrowd the Pan: Fry the anchovies in batches to ensure they fry evenly and don’t stick together.
Choose the Right Oil: A neutral-flavored oil with a high smoke point, such as vegetable oil or sunflower oil, is ideal for frying. You can also use olive oil for a more traditional Spanish flavor, but make sure it’s not extra virgin olive oil, which has a lower smoke point.
Serve Immediately: Fried anchovies are best served fresh out of the fryer while they’re still hot and crispy.
3. Serving Suggestions
Tapas Style: Serve these fried anchovies as part of a larger tapas spread, alongside dishes like patatas bravas, Spanish tortilla, or olives.
With a Salad: Pair the fried anchovies with a simple green salad dressed with olive oil and lemon for a light meal.
As a Snack: These crispy anchovies make a great snack with a cold beer or a glass of Spanish wine like Albariño or Verdejo.
Spanish Fried Anchovies (Boquerones Fritos) are a delicious and easy-to-make dish that captures the flavors of the Mediterranean. Whether served as part of a tapas spread or on their own with a squeeze of lemon, these crispy anchovies are sure to transport you to the sunny coasts of Spain. Enjoy them hot, with a side of good company and a refreshing drink!