AuthortapasonlineFried anchovies - fresh anchovies are ubiquitous in southern Spain and whilst not as common as marinated or cured fillets elsewhere, they are well worth finding for this tasty tapa.
Prepare the anchovies by removing the head, spine and innards. Wash in cold water and pat dry.
Mix the flour and salt on a large plate and roll the anchovies through, coating thoroughly.
Heat about 1cm depth of oil in a frying pan and fry the anchovies - do not overload the pan so as not to lower the temperature.
Cook each side for one or two minutes until golden brown, then carefully remove the fish and drain on kitchen paper.
Serve immediately, garnished with the lemon.
Ingredients
Directions
Prepare the anchovies by removing the head, spine and innards. Wash in cold water and pat dry.
Mix the flour and salt on a large plate and roll the anchovies through, coating thoroughly.
Heat about 1cm depth of oil in a frying pan and fry the anchovies - do not overload the pan so as not to lower the temperature.
Cook each side for one or two minutes until golden brown, then carefully remove the fish and drain on kitchen paper.
Serve immediately, garnished with the lemon.
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