Summary: Fried anchovies are fresh anchovy fillets (bocarte) coated in flour, egg, or beer batter and fried in hot oil until a golden and crispy exterior encases a tender and juicy interior. They are one of the most popular tapas in Spanish cuisine, found in bars and taverns from San Sebastián to Malaga, and a perfect example of how well-executed frying can transform a simple ingredient into something extraordinary.
Table of Contents
What are fried anchovies?
Fried anchovies are fresh anchovy fillets (bocarte) coated in flour, egg, or beer batter and fried in hot oil until a golden and crispy exterior encases a tender and juicy interior. They are one of the most popular tapas in Spanish cuisine, found in bars and taverns from San Sebastián to Malaga, and a perfect example of how well-executed frying can transform a simple ingredient into something extraordinary.
Frying fish is an art with deep roots in Spain. The Phoenicians introduced the technique of frying in olive oil to the Iberian Peninsula over 2,500 years ago, and since then, fried fish has become a hallmark of Spanish gastronomy, especially in Andalusia, where "pescaítos fritos" are an institution. Fried anchovies are the most accessible and gratifying expression of this tradition: a small, crispy, flavorful, and tremendously addictive bite.
At Bacalalo, we work with top-quality anchovies and boquerones. Our selection of Cantabrian anchovies in preserves is exceptional, but for this recipe, we need fresh anchovies (bocarte), which is the raw material upon which we will build our perfect coating. If you want to know all about the differences between the various presentations of this fish, our Cantabrian anchovy guide will provide all the information you need.
What distinguishes mediocre fried anchovies from exceptional ones is attention to three details: oil temperature, coating consistency, and frying time. Mastering these three factors is the difference between an oily, soft mass that hides overcooked fish and a crispy, light, golden coating that protects and enhances a tender, juicy bocarte. In this guide, we will cover both methods—classic coating and beer tempura—with the level of detail that a seemingly simple but technically demanding dish deserves.
Anchovy vs. Boquerón: Clarifying the Confusion
Before starting with the recipe, it is worth clarifying a terminological confusion that causes much confusion, even among experienced chefs:
- Bocarte / Boquerón: This is the fresh fish (Engraulis encrasicolus). It's what we buy at the fishmonger's, silver and shiny. This is the ingredient we need for this recipe.
- Anchovy: Strictly speaking, this is bocarte cured in salt for months and then packed in olive oil. It's what we find in Cantabrian anchovy cans. This product is already cured and is not fried.
- Boquerón en vinagre: This is bocarte marinated in vinegar and seasoned with garlic, parsley, and oil. Another completely different product that is also not fried. If you are interested in this preparation, consult our boquerones en vinagre recipe.
In colloquial practice, in many parts of Spain, "anchoa" is used to refer to both the fresh fish and the cured product. When we say "anchoas rebozadas" (fried anchovies) in the context of this recipe, we are referring to fresh bocarte that is coated and fried. Salted anchovies (canned ones) are not fried: they are eaten directly, on toast, or in many cold preparations.
To delve deeper into the fascinating world of canned anchovies, our Santoña anchovy guide will reveal why the best anchovies in the world are made in a small Cantabrian town.
Ingredients for 4 people
For the anchovies
- 500g fresh bocartes (about 24-30 medium pieces), cleaned and deboned
- Mild olive oil or sunflower oil for frying (at least 1 liter)
- Salt
For the classic coating (Method 1)
- 150g wheat flour
- 2 beaten eggs
- Salt
For the beer tempura (Method 2)
- 150g wheat flour
- 1 tablespoon cornstarch
- 200 ml very cold beer (lager type)
- 1 pinch of baking soda
- Salt
Preparation of fresh bocarte
If you buy whole bocartes, you will need to clean them: cut off the head, open the belly with your thumb, remove the entrails and the central bone, and open the bocarte in a butterfly shape (fanned out, joined at the tail). Rinse briefly under the tap and dry with paper. If you prefer to skip this step, ask the fishmonger to clean and butterfly them for you. Most will be happy to do so.
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Method 1: Classic coating with flour and egg
The classic Spanish coating — flour and egg — is the most traditional method. It produces a golden, somewhat thick coating that effectively protects the fish from the direct heat of the oil. It's grandma's coating, the one from the traditional tavern.
Step-by-step preparation
- Prepare the breading station: Place three containers in a line: one with flour seasoned with salt, one with the beaten eggs with a pinch of salt, and a plate to place the breaded bocartes before frying.
- Flour: Pass each butterflied bocarte through the flour, making sure to cover both sides. Gently shake off any excess flour. The flour layer should be thin and even.
- Dip in egg: Submerge the floured bocarte in the beaten egg, allowing any excess to drip off slightly. The egg adheres to the flour, creating the base of the coating.
- Heat the oil: In a wide pan or deep fryer, heat the oil to 180 °C. Check the temperature by immersing a small piece of bread: it should bubble immediately and brown in 30 seconds. If you don't have a thermometer, this bread test is reliable.
- Fry: Place the breaded bocartes into the hot oil, without overcrowding (a maximum of 4-5 pieces per batch). Fry for 1.5-2 minutes until golden on both sides. Flip them once if necessary.
- Drain: Remove with a slotted spoon and place on absorbent paper. Salt lightly immediately after removing from the oil (salt adheres better when hot and moist).
Result: Golden coating, with some thickness and spongy texture from the egg. Crispy on the outside, tender bocarte on the inside.
Method 2: Crispy beer tempura
Beer tempura produces a lighter, crispier, and more elegant coating than the classic one. The carbon dioxide in the beer creates bubbles in the batter which, when fried, become small air pockets that provide an ultra-crispy texture. Baking soda enhances this effect. This is the method used by many modern restaurants and gastrobars.
Step-by-step preparation
- Prepare the batter: In a bowl, mix the flour, cornstarch, baking soda, and salt. Pour in the very cold beer all at once and mix with a fork or whisk just until combined. Do not overbeat: lumps are fine. A perfectly smooth batter produces a less crispy coating because too much gluten has developed. The batter should have the consistency of heavy cream.
- Keep the batter cold: Place the bowl of batter over another bowl with ice. Cold batter produces a crispier coating because the temperature contrast with the hot oil generates a more intense thermal shock.
- Lightly flour: Before dipping into the batter, pass the bocartes through flour and shake off any excess. This dry layer of flour allows the batter to adhere better to the fish.
- Dip into the batter: Take each bocarte by the tail, dip it into the beer batter, and let any excess drip off for 2-3 seconds.
- Fry: Oil at 180-185 °C. Place the bocartes and fry for 1.5-2 minutes until golden and crispy. The beer batter bubbles visibly upon contact with the oil — this is normal and desirable.
- Drain and serve immediately: Beer tempura is crispier than classic breading but also loses its crispness faster. Serve as soon as the excess oil has drained.
Result: Thin, ultra-crispy coating, almost transparent in some areas, with bubbles and an irregular texture that is visually very attractive. It's the coating that makes people ask, "How did you make that?".
Professional frying tips
Frying seems simple, but there's more science to it than meets the eye. These tricks make the difference between homemade frying and professional-level frying:
- Oil temperature at 180 °C: This is the most important piece of information in the entire recipe. Below 170 °C, the coating absorbs oil and becomes greasy. Above 190 °C, it browns too quickly on the outside, leaving the inside raw. Invest in a kitchen thermometer: it's the utensil that will most improve your frying.
- Do not overcrowd: Each piece you add lowers the oil temperature. If you add too many at once, the temperature drops below the optimal point, resulting in a soft and oily fry. A maximum of 4-5 bocartes per batch in a medium-sized pan.
- Allow temperature to recover between batches: Wait 1-2 minutes between batches for the oil to return to 180 °C. Do not add the next batch immediately after removing the previous one.
- Drain on absorbent paper: Place the freshly fried anchovies on a rack (ideal) or on absorbent kitchen paper. A rack is better because it prevents steam from recondensing at the bottom, keeping the coating crispy on both sides.
- Salt immediately: Salt adheres better to the coating when it is hot and slightly damp from condensation. If you wait too long, the salt will not stick well.
- Type of oil: Mild olive oil (not extra virgin, which smokes at frying temperatures) or high oleic sunflower oil. Extra virgin olive oil is too aromatic and has a low smoke point for prolonged frying. High oleic sunflower oil is the most neutral and stable option.
- Do not reuse oil excessively: Oil degrades with each use (oxidation, burnt residues). Filter after each use and discard after 3-4 fries. Degraded oil produces rancid flavors and is less healthy.
Variations and alternative coatings
Coating with Japanese panko
Panko is Japanese breadcrumbs with an irregular flake texture, much crispier than conventional breadcrumbs. Pass the bocartes through flour, egg, and panko (in that order) and fry at 175 °C for 2 minutes. The result is extremely crispy, with a very attractive "curly" texture. Panko absorbs less oil than regular breadcrumbs.
Authentic Japanese tempura
Classic Japanese tempura uses ice-cold sparkling water instead of beer, pastry flour (low gluten content), and one egg. The batter is minimally mixed (with chopsticks, not a whisk), leaving visible lumps. It is fried at 170-175 °C. The result is an even lighter and more delicate coating than beer tempura, almost ethereal. It requires practice but the result is sublime.
Marinated and fried anchovies
Marinate the cleaned bocartes for 2-4 hours in a mixture of wine vinegar, chopped garlic, sweet paprika, oregano, and salt. Drain, lightly flour, and fry. The marinade provides an intense and aromatic flavor that completely transforms the bocarte. This is the most popular version in Andalusia and is known as "boquerones en adobo" or "bienmesabe."
Stuffed and fried anchovies
Place a thin slice of Serrano ham or a salted anchovy between two bocarte fillets (forming a "sandwich"), coat in flour and egg, and fry. The contrast between the fresh fish and the cured ham or salted anchovy is spectacular. It's a top-tier tapa that will impress any diner.
Frying without coating (Andalusian style)
The purest and most minimalist version: simply flour the bocartes (no egg, no batter) and fry at 190 °C for 1-1.5 minutes. The flour forms a very thin, crispy layer that is barely perceptible, allowing the bocarte to be the complete star. This is the technique of professional Andalusian fryers, where the quality of the raw material and oil control are everything.
Accompaniments and sauces
Sauces to accompany
- Lemon: The most classic and universal accompaniment. A squeeze of freshly squeezed lemon over the fried anchovies provides acidity that cuts through the fat of the frying and enhances the fish's flavor. Essential.
- Aioli: Garlic, olive oil, and salt emulsified. The creaminess of aioli contrasts with the crispness of the coating. Classic aioli without egg is more potent; with egg (garlic mayonnaise) it is milder and more accessible.
- Tartare sauce: Mayonnaise with chopped gherkins, capers, spring onion, and parsley. Perfect for beer tempura: the acidity of the capers and gherkins complements the lightness of the coating.
- Romesco sauce: The Catalan sauce made with ñoras, almonds, tomato, garlic, and vinegar. Potent and full of character, ideal for larger bocartes with a thick coating.
- Soy sauce with ginger: For the tempura or panko version. Mix soy, a touch of mirin, grated ginger, and spring onion. It adds an umami dimension that works surprisingly well with bocarte.
How to serve
Fried anchovies are a tapa par excellence: served freshly made, on brown paper or a rustic ceramic platter, with lemon wedges on the side and the chosen sauce in a small bowl. They are eaten with fingers — there is no more honest or satisfying way to enjoy them.
For a casual dinner with friends, serve fried anchovies with:
- Green salad dressed with lemon vinaigrette
- Rustic bread for dipping in sauces
- Fried Padrón peppers
- Homemade potato wedges
- A very cold beer or a Fino sherry
For more ideas on how to enjoy canned fish, discover our selection of anchovies and boquerones and gourmet preserves at Bacalalo.
Conclusions
- What are fried anchovies?: Fried anchovies are fresh anchovy fillets (bocarte) coated in flour, egg, or beer batter and fried in hot oil until a golden and crispy exterior encases a tender and juicy interior.
- Ingredients for 4 people: If you buy whole bocartes, you will need to clean them: cut off the head, open the belly with your thumb, remove the entrails and the central bone, and open the bocarte in a butterfly shape (fanned out, joined at the tail).
- Method 1: Classic coating with flour and egg: The classic Spanish coating — flour and egg — is the most traditional method.
- Method 2: Crispy beer tempura: Beer tempura produces a lighter, crispier, and more elegant coating than the classic one.
- Professional frying tips: Frying seems simple, but there's more science to it than meets the eye.
Frequently Asked Questions
Can I use canned anchovies for this recipe?
No, canned anchovies are already cured in salt and packed in oil. They have a completely different texture and flavor from fresh bocarte. For frying, you need fresh bocarte (the silvery fish you buy at the fishmonger's). Canned anchovies are eaten directly, on bread, in salads, or in many cold preparations.
What temperature should the oil be?
180 °C is the ideal temperature for most fried coatings. You can verify this with a kitchen thermometer, or by doing the bread test: put a small piece of bread into the oil; if it bubbles immediately and browns in 30 seconds, the oil is ready. If the bread burns in seconds, it's too hot; if it barely bubbles, it's too cold.
Which is better: classic coating or beer tempura?
It depends on what you're looking for. The classic coating (flour + egg) is heartier, with more thickness and a spongy texture. Beer tempura is lighter, crispier, and more elegant. For a traditional bar tapa, classic. To impress at a dinner, tempura. Both are excellent.
How long do anchovies fry?
1.5-2 minutes in total. Bocartes are small and thin, so they cook quickly. The visual indicator is the color: uniform golden on both sides. If they get too dark, they are overcooked. It is better to remove them a little earlier than you think because the residual heat of the coating finishes cooking them while draining.
Can they be prepared in advance and reheated?
It is not recommended. Fried anchovies quickly lose their crispiness (15-20 minutes), and reheating them in the oven or microwave does not restore the original texture. The secret to good fried anchovies is to serve them immediately. If you are cooking for many people, fry in batches and serve each batch directly from the oil to the table.
What is the difference between "boquerones fritos" and "anchoas rebozadas"?
They are essentially the same: fresh fried bocarte. The difference lies in the regional nomenclature (boquerón in Andalusia, anchoa in the north, bocarte in Cantabria) and the type of coating. "Boquerones fritos" usually refers to the Andalusian version with only flour. "Anchoas rebozadas" implies a more elaborate coating with egg or batter.
Can I use frozen bocartes?
Yes, frozen bocartes work well if defrosted correctly: in the refrigerator for 8-12 hours, never at room temperature or in the microwave. Drain and dry them very well with absorbent paper before coating. The extra moisture from defrosting is the enemy of a crispy coating.
What is the best oil for frying anchovies?
Mild olive oil (0.4°) or high oleic sunflower oil. Extra virgin olive oil is too aromatic and has a lower smoke point. High oleic sunflower oil is stable, neutral, and economical for frying. Never use coconut or palm oil. The amount needed is enough for the anchovies to swim freely: at least 2-3 cm deep.
Can they be made in an air fryer?
It can be done, but the result is not comparable. An air fryer does not produce the same Maillard reaction as deep frying in abundant oil, and the coating tends to be dry and pale instead of golden and crispy. If you use it, spray oil on the coated anchovies before frying (180 °C, 8-10 minutes, flipping halfway). It's a lighter option but not real frying.
How to make anchovies taste better?
To savor whole fillets without overdoing the salt, try placing some anchovies on an open-faced sandwich with tomato slices, basil, and a garlic aioli sauce, or combine them with Manchego cheese and roasted red pepper to prepare classic Spanish pintxos.
Can fried anchovies be frozen?
Yes, you can freeze them to extend their shelf life, but keep in mind that the texture may change slightly after thawing.
What is the best way to cook anchovies?
Add oil to a large pan until it covers 1.25 cm and heat it to 175 °C. Coat the anchovies in the flour mixture, add them to the oil, and cook for 2 to 3 minutes. Flip them and cook for 2 more minutes, until golden on both sides. Cook the anchovies in batches, being careful not to overcrowd the pan.
Discover premium Cantabrian anchovies and canned boquerones at Bacalalo.
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