From Tin to Table: 5 Ways To Enjoy Tinned Fish

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Spanish Style Fried Anchovies

Also known as boquerones fritos, nothing says summer in Spain more than a hot plate of fried anchovies paired with an ice-cold beer. From the north to south of the country, these tiny fried fish are guaranteed to be on a tapas menu.

If you can't get a plane to Spain before dinner, you should try this recipe. These tasty little treats work great as an appetizer or as a light meal served with chunky bread and salad.

Ingredients (for 4 people):

• 1 lbs. tinned anchovies
• 2 cups olive oil (for frying)
• 1 cup white flour
• 2 tsp salt
• Extra salt and pepper (for seasoning)
• 1 lemon wedge (for serving)
• 1 baguette (for serving)

Instructions:

1. Remove heads from anchovies. Using your thumb, delicately remove the innards including the spine. Rinse thoroughly under cold water.
2. In a 10-inch skillet, add 1/2-inch of olive oil. Heat over medium-heat, but remember, olive oil has a low smoking point and if burnt, will impact the taste of the fish.
3. Meanwhile, place the flour on a large plate and mix 2 tsp of salt.
4. Roll each anchovie one by one in the flour. Make sure to cover the entire anchovie.
5. Fry the anchovies in the oil in batches, making sure to cook all sides. 
6. Put several layers of kitchen towel on a plate. Remove anchovies from the pan using a slotted spoon and place on the kitchen towel. This will absord any excess oil. Season with a pinch of salt and pepper, and serve with a wedge of lemon and sliced baguette.
7. Enjoy!

Hungry for more? Check out these 10 Spanish Tapas You Must Try