Description
Boquerones en adobo - Golden, crispy, juicy, savory... I Can continue to describe this fish to infinity... This dish is a national feature of the coastal Andalusia. In any restaurant in a large quantity, at a price affordable for every purse, stands at the head of the table, BOQUERON is so the Spaniards called anchovies (Boqueron). Invite You to the table, to enjoy this wonderful fish.
Ingredients
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Sprat
1 kg
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Paprika sweet
1 Tbsp
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Garlic
8 tooth
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Allspice
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Balsamic
1 tsp
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Spices
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Salt
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Olive oil
Cooking
To prepare fish for marinating: gut and rinse. How to quickly and easily clean small fish, I showed the recipe: shrimp in the marinade http://www.povarenok .ru/recipes/show/920 04/
Prepare the marinade: 8 tooth. garlic, paprika, 1H. spoon balsamic, salt, pepper, olive oil and spices
To crush with mortar and mix until smooth, add a glass of water
Start pilchards in "floating" for at least 2 hours (the longer marinated, the tastier). I indicated in the recipe cooking time 25 minutes, not including marinating. I usually marinate overnight and the next day have a super quick lunch.
After marinating dip the fish flour, the best and faster work, if you use a container with high sides. Place the flour, pulling a portion of the fish and shake
Fry in hot oil for literally 1 minute
Lay out on a paper napkin, and ready-to-eat. Delicious both hot or cold
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