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Deep
Fried Anchovies
 Spanish
seafood tapas. Deep fried anchovies are a great Spanish seafood
recipe that is both simple to prepare and incredibly tasty!
Fresh anchovies are served up all over Spain in tapas bars
and restaurants either as a simple starter, usually served
with bread, olive oil and tomato or as a free tapa. When the
tapas bar is busy enough this is the kind of fish the Cocinero
or "chef" loves to throw in the fryer. Perfect seafood
tapas, enjoy.
You
will need:
300g
Fresh anchovies
150g Plain flour
500ml Water
Splash of white wine vinegar
Olive oil
Method
- Butterfly
(see below) the anchovies.
-
Heat the olive oil in a saucepan or deep cazuela.
- For
the batter slowly add the water and white wine vinegar
to the flour in a mixing bowl, mixing continually until
a smooth consistency is achieved.
- Dip
the fish into the batter and deep fry for 60 - 90 seconds.
- Remove
onto kitchen towel then serve in a terracotta cazuela
along side lemon wedges and garnished with broadleaf parsley.
Preparing
fresh anchovies:
To
achieve anchovy fillets hold the fish firmly behind the
head and pull the head backwards. Now pull the head down
and slowly pull forward - the innards will follow. Draw
your finger down the full length of the fish and open
it out. You will now have an anchovy in two fillets, these
fillets simply pull apart and you have fresh anchovy ready
for deep fried tapas.
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