Spanish Fried Anchovies Recipe (Boquerones Fritos Españoles)

Are you looking for fresh anchovies recipes? Check out our easy Boquerones Fritos Españoles recipe and learn how to cook anchovies the Spanish way.

One of the best-known and most appreciated tapas in Spain is Boquerones Fritos. You can find this tapa served practically everywhere in Spain, but especially in the coastal region, where it is most desired by people who have come to eat seafood after a day at the beach.

You can easily find many fresh anchovy recipes in Spanish cuisine, and Spanish fried anchovies or Boquerones Fritos españoles is simply one of them. This type of fish is a staple ingredient in most well-loved dishes in Spain. 

Spanish anchovies in vinegar or Boquerones en Vinagre can be served in almost every tapas bar in Spain. However, not everyone likes to eat this fish this way; some find its taste too intense.

Fried anchovies are arguably friendlier to the tastebuds. Eating Boquerones Fritos alongside cold Cerveza or tinto de verano during summertime has truly been a gastronomic tradition in Spain. 

This is a basic recipe, with plenty of room to make it your own. You can choose whether to fry the fish with skins on or off—some people say it makes for a more authentic-tasting dish.

Read also: Delicious Spanish Tapas Food Recipes

What are Boquerones

Anchovies (or Boquerones in Spanish) are a common type of saltwater fish that is small in size (about twelve to 20 centimeters long) and silver in color.

Depending on the location, they come from the Engraulis family or Anchoa family. Over a hundred different species of anchovies can be found in the Pacific, Atlantic, and Indian Oceans.

The smell of fried anchovies permeates southern Spain in summer. Anchovies are piled high on tapas bars’ serving trays in Andalusia, where patrons devour them whole with glee.

Depending on how they are prepared, they are called Anchoas (salted) or Boquerones (fermented or fried).

The recipe for anchovies has been perfected over thousands of years since they were first eaten in Spain. The Boquerones can be found all year long, even outside of the coast—there are restaurants all over the country that sell them.

But these anchovies aren’t the ones you’ve eaten on pizza all your life. There are no comparisons between Spanish fried anchovies and those! They are bigger, fresher, and tastier! Even if you have never liked anchovies, you really ought to try these fried Boquerones!

These tiny fried fish are a popular Spanish appetizer, snack, or tapa, and in this recipe, we will show you how to make real Spanish Boquerones Fritos at home!

What is the taste of anchovies?

It depends, actually. While most of us would say it’s salty, much of the saltiness we get from eating anchovies come from the salt that acts as a preservative, especially in the canned ones.

Another taste that you get from eating anchovies is called umami; a term used to describe the flavor of glutamates.

These small fishes are a good source of omega-3 fatty acids. They also contain selenium which may help reduce the risk of certain cancer types. A serving of anchovies can give you 31 micrograms of selenium which is more than half of the recommended daily amount for teens and adults.

In addition to many other nutrients, anchovies contain vitamins and minerals such as vitamin A, selenium, potassium, iron, and Omega 3 fatty acids, which makes them really healthy and beneficial to your diet!

They have a low-calorie input of barely 111 calories but packs almost 18 grams of protein in a 3-ounce serving of raw anchovies.

Even though they’re my favorite thing to eat any time of year, I have to say that they’re even better enjoyed on a beach with a cold drink in hand, soaking up the Spanish sun!

Below is a step-by-step guide on how to cook Spanish Fried Anchovies:

The recipe for Spanish fried anchovies is extremely simple, and once you’ve made these delicious treats a couple of times, you’ll have them memorized. 

Nothing beats the simple, salty taste of fried anchovies! The key to this recipe is the freshness of the fish, washing them gently in cold water, no more than two minutes after harvesting, and serving them at room temperature as opposed to heating them up. 

They’re a perfect accompaniment to a summer salad or a drink such as a tinto de verano, or you can serve fried garlic alongside them if you prefer.

This fried anchovies recipe is simple and easy to prepare on your own stovetop at home.

So let’s get cooking!

1. Clean the fresh anchovies by running them in cold water. Make sure to do this procedure quickly because anchovies are the type of fish that deteriorates fast. To avoid this, place them in a bowl on top of some ice. Remove the scales by scraping them backward. Rinse before removing the head and the innards. Slide your thumb down the belly to remove the innards. Dry the clean anchovies well with a dry towel.

2. Prepare the coating by placing flour onto a large dinner plate. Mix in approximately 2 teaspoons of salt. Then, roll the anchovies one by one in the flour, coating them on all sides.

3. Pour the olive oil into a medium frying pan between 8 and 10 inches in diameter. You should have about 1/2 inch of extra virgin olive oil poured. Afterward, heat the oil on medium heat. You should know that olive oil has a lower smoking point than other cooking oils. This can leave the fish with a sour taste if burned. 

4.  Fry the fish in batches just until golden on both sides. Make sure not to overcrowd the pan at one time, so that the oil does not cool down too much and the flour doesn’t soak up too much oil. Depending on the size of the anchovies, it may only take one minute on each side to cook.

5. Using a slotted spoon, remove the fried anchovies from the pan. Place them on top of paper towels to remove any excess oil.

6. Continue with the same procedure, make sure the oil is still very hot before you fry the remaining fish. The size of the pan will determine how much you need to do in small batches.

7. Transfer the Spanish fried anchovies on a serving platter. Garnish with a sprinkle of salt. Serve your Boquerones Fritos with lemon wedges and slices of baguette.

How To Serve Boquerones Fritos Españoles

These small and delicious fish are the star of a plate of tapas and eat just as well alongside a bowl of creamy soups, like gazpacho.

Our Spanish fried anchovies recipe is a great tapa to serve at a barbecue or alongside family meals. We’ve included a few variations for you to try, including one with a dash of lemon juice that’s sure to make all your taste buds tingle.

They can be served in so many ways!

Want a tasty appetizer? Here are some suggestions:

• Place the fried anchovies on top of a slice of bread and dip them in homemade aioli sauce.
• The fried anchovies can be topped with basil pesto or sun-dried tomato pesto and served with slices of bread.
• Served with slices of bread, drizzle a creamy lemon and parsley sauce over the fried anchovies.

As these salty treats make a wonderful tapa, they are a great accompaniment to an afternoon drink like a tinto de verano, a traditional sangria, or a rebujito. Also, this fried fish flavored with white wine will make your taste buds fly in the clouds.

Boquerones Fritos Recipe

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