By Chef H. Delgado
July 31, 2021
Today I bring you a delicious and easy recipe to prepare. One of those summer tapas that you will find in many Spanish restaurants and bars.
We can find several recipes with fresh "boqueron" anchovy, but the most common are : in vinegar, cured and in olive oil "anchoa", fried, and my favourite anchovies marinated in lemon "Boquerones al Limón".
But before I start with the recipe, I want to tell you more about this summer seasonal oily fish.
Its fishing dates back to Roman times. It is a very delicate fish, so it must be handled and stored very carefully. After the sardine, it is the most caught species on the Spanish coast in summer. Anchovy can live in waters with low salinity, such as river mouths, coastal lagoons and estuaries. It lives in waters with temperatures between 13 and 23ºC; hence it descends to deeper waters in winter.
The first thing to do is to clean the anchovies. This process is very easy to do at home, but you will save time if you ask your fishmonger to do it.
Even so, I asked my fishmonger to clean them, but to leave four whole, so you can see how it is done.
Now let's make the marinade.
Now it's time to prepare the flour and the frying pan.
Then it's time to present them on a plate. As I always say, create your own way of serving, however you like, is probably the best way. I have opted for simplicity because I think the anchovies are beautiful on their own. They were delicious!
Well, friends, I hope you are having a great summer and that you all enjoy a good meal with friends and family.
Have a tasty summer!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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