Boquerones Rebozados
Serves 1
Directions
- 1Clean the anchovies and open them like a book, removing the spine.
- 2Place the cleaned anchovies in cold water.
- 3Wash the anchovies with the right hand in one bowl and transfer to another with clean and cold water, with the left hand.
- 4Place the anchovies in a colander to drain.
- 5Place the anchovies in a glass container.
- 6Squeeze the lemon juice.
- 7Add salt, peppercorns, cumin, garlic, and parsley to the lemon juice.
- 8Use an immersion blender to mix the marinade.
- 9Pour the marinade over the anchovies and refrigerate for one hour or overnight.
- 10Dredge the anchovies in flour.
- 11Fry the anchovies in hot oil.
- 12Remove the anchovies and place them on paper towels.
Ingredients
- 500 g clean anchovies
- 2 or 3 lemons
- 150 ml lemon juice
- 4 garlic cloves
- 10 grains black peppercorns or ground pepper
- 0.33 small spoonful ground cumin
- 2 branches parsley
- 150 to 200g wheat flour or chickpea
- salt
Equipment
platebowlcolanderglass containerlemon squeezermeasuring jugimmersion blenderfrying panslotted spoon
Tips
- Rest in the fridge for 1 hour to 24. I had them for 10 hours. It's too strong with 24 hours.
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