Boquerónes al limón

Boquerones al limón are a popular tapas of the Andalusian part of Spain's Mediterranean coast. Being marinated in lemon juice distinguishes them from classic fried anchovies.

What are boquerones al limón?

Boquerónes al limón, or fried anchovies marinated in lemon, are a popular tapas especially in the Malaga region of the Spanish coast. During the marinating, the lemon gives the anchovy meat a fresh acidity and also gently disrupts the texture. Fillets fried in pure oil have a much more interesting taste than ordinary fried anchovies. Also, due to the marination, boquerones al limón are always served in the form of open fillets without the head and backbone.

Which anchovies to buy?

Ideally as fresh as possible. Size doesn't really matter, but it's less work to clean larger fish. Be aware that sometimes any small, mostly frozen fish are sold under the name of anchovies. Check that these are really anchovies and not some freshwater grunts. As for frozen anchovies, we have no experience with them, but according to the advice of other chefs, they should also work in this recipe after a proper slow thaw.

What do you drink with fried anchovies?

Cervecita bien fresquita, as the Spanish say. There is no doubt that ice-cold beer in a miniature 2dcl glass, is the mostly recommended drink with fried anchovies. This dish is popular on hot summer nights at the beach.

What are the variants of the recipe?

You can omit the garlic and parsley in the marinade. You can also omit the clove of garlic when frying. Marinating in lemon juice is essential to any recipe for boquerones al limón. You can use semi-coarse flour or a gluten-free variant when wrapping. 

Recipe: Boquerones al limón - fried anchovies marinated in lemon 

Preparation: 35 minutes

Serving: 2

Ingredients:

• 300 g of fresh anchovies
• 2 tablespoons chopped flat leaf parsley
• 1 clove of garlic - finely chopped, 1 peeled whole clove
• Juice of two lemons
• Lemon to serve
• Plain flour
• Olive oil
• Salt

Method:

1. Clean the anchovies according to the instructions for cleaning fresh anchovies.
2. Arrange the fillets skin side down in a flat dish. Salt it. Cover with lemon juice, sprinkle with parsley and garlic. ( Note: if you make two layers, keep half of the juice, garlic and parsley for the second layer.)
   
   Anchovies in a marinade of lemon juice, garlic and parsley
   
   
3. Cover and macerate at room temperature for 20 minutes or in the refrigerator for 60 minutes. 
4. Anchovies should be so-called "cooked" (white) due to the acidic environment of lemon juice.
   
   The flesh of anchovies whitens and changes texture when exposed to lemon
   
   
5. Clean the anchovies from the marinade. It's okay if you have a bit of garlic left over here and there. However, the fillets should be dry for coating.
6. Prepare a flat plate with flour. Coat the fillets on both sides in flour and press well so that you don't get a lot of flour into the oil later on when frying, as the excess flour would burn. Arrange them so that they do not overlap on the plate. Don't leave them on the plate for too long because the flour will absorb the moisture from the fish and become soggy .
   
   
   Fry the coated anchovies immediately as the flour will absorb the moisture from the fish and become soggy.
   
   
7. In a pan over medium to high heat, heat approx. 0.5 cm high layer of oil. Fry the clove of garlic until brown (remove it once it turns brown).
8. Fry the anchovies on both sides until crispy ( 2-4 minutes on each side ).
9. Let them drain on a paper towel.
   
   
   If frying in several batches, always try to remove the pieces of burnt flour at the bottom
   
   
10. Serve hot with some freshly cut lemon wedges or slices.