🇪🇸 Spain · Food
Boquerones Fritos (Fried Anchovies)
By eatmundo · July 7, 2026
🇪🇸 ESA classic Spanish tapa, these crispy fried anchovies are simple yet incredibly flavorful. Lightly floured and quickly fried to a golden perfection, they offer a delightful crunch and a burst of fresh seafood taste, best enjoyed with a squeeze of lemon.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse the fresh anchovies thoroughly under cold running water. Pat them completely dry with paper towels; this is crucial for a crisp fry. You can leave the heads on or remove them, along with the guts, by pinching just behind the head and pulling.
- 2
Lightly season the dry anchovies with fine sea salt, ensuring an even coating without over-salting.
- 3
Place 100g of all-purpose flour in a shallow dish. Working in small batches, dredge the anchovies in the flour, shaking off any excess. A thin, even coating is key for preventing a gummy texture.
- 4
In a deep frying pan or a wide pot (at least 20cm diameter), heat 500ml of olive oil over medium-high heat until it reaches about 175-180°C (350-355°F). You'll see slight shimmering and a small piece of flour dropped in will sizzle immediately.
- 5
Carefully add the floured anchovies to the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, turning once, until they are golden brown and crispy. Overcrowding will lower oil temperature and lead to soggy anchovies.
- 6
Using a slotted spoon, remove the fried anchovies from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- 7
Repeat the frying process with the remaining anchovies, maintaining the oil temperature between batches. Serve the *boquerones fritos* immediately, piping hot, with fresh lemon wedges for squeezing over.
Frequently Asked Questions
How do I clean fresh anchovies for frying?+
Rinse under cold water, then remove the heads and guts by gently pulling them off. You can also butterfly them by running your thumb along the spine to remove it, though for frying whole is common. Pat them very dry.
What kind of flour is best for Boquerones Fritos?+
A simple all-purpose wheat flour (harina de trigo) is traditional. Some prefer a specific frying flour (harina para freír) which often contains rice flour for extra crispiness, but it's not strictly necessary.
Can I reuse the olive oil after frying anchovies?+
Yes, you can strain the oil through a fine-mesh sieve or cheesecloth once it has cooled to remove any food particles. Store it in an airtight container in a cool, dark place for reuse, preferably for other fried seafood or vegetables.
How do I prevent the anchovies from becoming soggy after frying?+
Ensure the anchovies are completely dry before flouring, do not overcrowd the frying pan, maintain the correct oil temperature (175-180°C), and drain them immediately on paper towels after frying. Serve them hot and fresh.
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