📋 Table of Contents
Selecting the anchovies
Fresh boquerones (Engraulis encrasicolus) are the same fish that become anchovies when cured in salt. For frying, it's ideal to use them fresh or good quality frozen. If you can't find good quality fresh boquerones, canned Cantabrian anchovies are another option for tapas and pinchos.
| Batter type | Texture | Best for |
|---|---|---|
| Flour only | Light, fine crisp | Small anchovies |
| Flour + egg | Thicker breading | Large anchovies |
| Chickpea flour | Very crispy, golden | Cadiz style |
| Tempura | Light and airy | Japanese version |
The perfect batter
The secret of Andalusian batter is durum wheat flour or a mix with chickpea flour. Season the anchovies with salt and pepper, dredge them in flour, shaking off the excess, and fry immediately. Do not let them sit floured, or the flour will absorb moisture and the batter will become pasty.
Frying technique
Oil temperature is critical: 180-190°C (350-375°F). If you don't have a thermometer, drop a small piece of bread: if it bubbles quickly and browns in 10 seconds, the oil is ready.
- Fry in small batches (never overcrowd the pan)
- Stir gently to prevent sticking
- 2-3 minutes until uniformly golden
- Drain on absorbent paper
- Serve immediately (it loses crispiness quickly)
🛒 Cantabrian Canned Anchovies
For when you can't find fresh boquerones: top-quality anchovies in oil for tapas, pinchos, and montaditos.
View product →Sauces and accompaniments
- Squeezed lemon (classic and essential)
- Homemade mild aioli
- Tartar sauce
- Roasted garlic mayonnaise
- Roasted pepper vinaigrette
