Fried anchovies are the queen tapa of Malaga and the entire Andalusian coast, where small blue fish has been consumed since Phoenician times. The key is in the fine flour and very hot oil to achieve an airy batter. In summer they are served in paper cones on the southern beaches.
Mediterranean
Homemade fried anchovies
Crispy homemade fried anchovies with flour, lemon and Andalusian olive oil.
- Spain
- Main course
- Light
- High protein
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 26 g
- Fiber 1 g
- Carbohydrates 22 g
- Fat 22 g
- Sodium 560 mg
Story behind the dish
Preparation
Homemade fried anchovies are a Spanish preparation with easy difficulty. Reserve about 40 minutes in total (25 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of fresh, clean, headless anchovies.
- Have ready: 200 g of wheat flour.
- Have ready: 500 ml of mild olive oil for frying.
- Have ready: Fine salt to taste.
- Have ready: 1 lemon cut into wedges.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash the anchovies under cold water
Wash the anchovies under cold water, dry very well with kitchen paper.
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Mix flour with salt
Mix flour with salt, pepper, garlic powder and paprika; reserve in a deep plate. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Heat oil to 175 C in a high frying pan; flour the anchovies…
Heat oil to 175 C in a high frying pan; Dust the anchovies with flour, shaking off the excess.
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Fry in small batches for 2-3 minutes until golden and…
Fry in small batches for 2-3 minutes until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and season with salt and pepper when leaving the oil.
Drain on absorbent paper and season with salt and pepper as it comes out of the oil.
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Serve immediately very hot with lemon
Serve immediately very hot with lemon, parsley and aioli.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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