In short: Premium Cantabrian anchovy in Japanese tempura: the fusion technique used by chefs like Aduriz. Batter with ice water + flour, fry for 90 seconds at 180°C, serve immediately. Size 0 or 00 is mandatory. Result: crispy anchovy on the outside, intense on the inside.
Table of contents
The concept: anchovy + Japanese tempura
Premium Cantabrian anchovy contains concentrated umami (480 mg free glutamate/100g). Combined with Japanese tempura (light batter + short frying at high temperature), it produces a bite where the crispy exterior contrasts with the deep interior flavor.
It's a Spanish-Japanese fusion technique that appears on the menus of avant-garde chefs like Aduriz, Berasategui, and Quique Dacosta. Surprisingly easy to reproduce at home with premium product.
Ingredients (4 people as a tapa)
- 16 Cantabrian anchovies size 0 or 00 (4 per person)
- 100g Japanese tempura flour (available at Mercadona oriental, large Carrefour, Amazon)
- 150 ml VERY cold water (with ice cubes)
- 500 ml high oleic sunflower oil or mild olive oil
- Maldon salt
- Lemon cut into quarters for serving
- Optional: wasabi-mayonnaise sauce for dipping
Step-by-step (15 min total)
- Drain anchovies: remove anchovies from oil, pat dry lightly with kitchen paper (keep some oil for flavor).
- Prepare tempura batter: in a medium bowl, MIX flour + ice water with a whisk just enough to combine. The batter should have visible LUMPS (this creates the characteristic crispiness).
- Heat oil to 180°C (no more). Test with a small piece of batter: it should bubble and rise to the surface in 5 seconds.
- Dip each anchovy in tempura batter just before frying. DO NOT let it sit — the temperature of the ice water is what creates the crispiness, it should go directly into the hot oil.
- Fry for 90 seconds at 180°C until the tempura is lightly golden. No longer: the anchovy would cook and lose its character.
- Drain on kitchen paper and serve immediately with Maldon salt + lemon.
Common mistakes to avoid
1. Lukewarm instead of ice water: without the thermal shock, the tempura will be dense and oily. VERY cold water is ABSOLUTELY essential.
2. Overmixing the batter: complete integration eliminates the lumps that give crispiness. Mix only just enough, leave the lumps visible.
3. Cold oil: at <170°C, the batter absorbs oil and becomes greasy. Exactly 180°C.
4. Frying too long: >2 minutes cooks the anchovy internally, losing its raw umami character. 90 seconds maximum.
5. Letting the batter rest: it must go into the oil immediately. If you wait more than 30 seconds, the batter loses its crispy effect.
Frequently asked questions
Anchovy size 0 or size 00 for tempura?
Can I make tempura without special Japanese flour?
And pairing?
Can it be prepared in advance?
Sauce for dipping?
Why do premium restaurants offer this dish?
To conclude
Anchovy tempura is a simple dish that looks sophisticated. Once you master the technique (ice water + 180°C + 90 seconds), you'll have an appetizer in your repertoire that impresses guests without spending €25 per person in a restaurant. Cantabrian anchovy size 0 is the raw material — the rest is careful execution of 5 steps.
