Boquerones Fritos

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the cleaned and butterflied anchovies under cold water, then pat them very dry with paper towels.

   Ongeveer 3 min

   Tip van de kok: Ensuring the anchovies are completely dry is crucial for a crispy coating.

2. 2

   In a shallow dish, combine the all-purpose flour, salt, and black pepper.

   Ongeveer 1 min

3. 3

   Dredge each anchovy in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.

   Ongeveer 5 min

   Tip van de kok: Work in batches to avoid overcrowding the flour mixture.

4. 4

   Heat the olive oil in a large frying pan or skillet over medium-high heat until it reaches about 175°C (350°F).

   Ongeveer 3 min

   Tip van de kok: The oil should be hot enough to sizzle immediately when an anchovy is added, but not smoking.

5. 5

   Carefully place a single layer of floured anchovies into the hot oil. Do not overcrowd the pan.

   Ongeveer 1 min

   Tip van de kok: Frying in batches helps maintain the oil temperature and ensures even cooking.

6. 6

   Fry for 2-3 minutes per side, or until golden brown and crispy.

   Ongeveer 6 min

7. 7

   Remove the fried anchovies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ongeveer 1 min

8. 8

   Repeat with the remaining anchovies until all are fried.

9. 9

   Serve immediately with fresh lemon wedges.