Convertí unos simples boquerones en todo un manjar con este adobo tradicional 👌

This recipe for marinated anchovies (or fried marinated anchovies) is so easy and delicious that you'll turn this fried fish into a real treat. Popularly known as marinated anchovies, they are a typical Andalusian tapa, where the breaded anchovies undergo a quick frying process, becoming very crispy, and whose traditional marinade enhances the flavor of the dish. An excellent option for homemade food and an easy recipe to enjoy with good company. Discover how to make fried anchovies with this traditional marinade by following the step-by-step instructions in this video: 00:00 Recipe for marinated anchovies 00:10 How to clean the anchovies 00:46 Soak them in cold water for 20 minutes 01:00 Prepare the traditional marinade for fried anchovies 02:02 Let the anchovies marinate 02:47 Prepare the breaded anchovies 03:39 Fry the marinated anchovies in plenty of hot oil 04:28 Final presentation of fried marinated anchovies RECIPE FOR FRIED MARINATED ANCHOVIES (MARINATED ANCHOVIES). RECIPE FOR FRIED MARINATED ANCHOVIES. 🛒 Ingredients (Serves 4 for a moderate portion or appetizer): 🔸 500g anchovies (1 lb) 🔹 1 tsp sweet paprika 🔸 1 tbsp oregano 🔹 1 tsp cumin 🔸 1 clove garlic 🔹 125ml vinegar (1/2 cup) 🔸 125ml water (1/2 cup) 🔹 Salt 🔸 100g all-purpose flour (you can use regular wheat flour) (⅔ cup) 🔹 25g cornstarch (3 tbsp) 🔸 Oil for frying 🍳 Recipe for marinated anchovies (anchovies coated in marinade) step by step: 1️⃣ Clean the 1. Rinse the anchovies in a bowl of water to remove any scales. Then, using kitchen scissors, cut off the head. Next, make a cut along the abdomen. Remove the entrails with your finger (this step can be done at the fishmonger's). With a small knife, make a straight cut to the tail to finish opening the anchovy. Open it like a book and remove the central bone. When you reach the tail, cut it off with scissors if you want to keep the fillets together. 2. Submerge the anchovies in ice water for about 20 minutes to remove any blood and make the flesh firm and white. Then, drain them. 3. Meanwhile, prepare the marinade. In a mortar, place the sliced ​​garlic clove along with a little salt (use two cloves if you prefer a stronger garlic flavor). Crush it into a paste. Add the cumin, paprika, oregano, and a little vinegar. Grind a little more. Pour in the remaining vinegar and water. Mix until everything is well combined. 4️⃣ In a dish or tray, arrange anchovies to cover the bottom. Pour some of the marinade over them. Add another layer of anchovies and pour over the rest of the marinade. Cover with plastic wrap and refrigerate for 30 minutes. After 30 minutes, drain them. 5️⃣ In a shallow dish, mix the flour with the cornstarch. Coat the anchovies in the mixture, removing any excess flour. 6️⃣ In a medium frying pan with plenty of hot oil (180°C/350°F), fry the breaded anchovies in batches of about 6 (to prevent the oil temperature from dropping too much). They will be ready in 1 minute. Remove them to a plate lined with paper towels and drain the excess oil for a few seconds. Next, transfer the fried anchovies to another plate so they don't become soggy and oily from the oil left on the paper. 👌 Notes for making fried anchovies in marinade: 🐟The flour for frying contains semolina durum wheat flour (it's not as fine as regular flour when you touch it), which helps create a thin outer coating and prevents the fish from clumping together. It also results in a crispier coating that absorbs less oil. I like to mix it with cornstarch, as cornstarch absorbs less oil and prevents gluten development, resulting in a more delicate and crispy coating. Some people use chickpea flour instead. 🐟You can use the bones by coating and frying them as well; they'll be crispy and delicious. 🐟You can make the marinade with a mortar and pestle, like I do, or simplify the process and blend everything with an immersion blender. 🐟It's not necessary to freeze anchovies if they're going to be fully fried (cooked at over 60°C), as the heat kills the anisakis parasite. Freezing beforehand is only mandatory if they're going to be consumed raw or semi-raw, such as pickled, to guarantee food safety. 🛒 Our #FoodandGlory Products on AMAZON: 📌 Discover the products used in our videos here 👇👇👇 🇪🇸 https://www.amazon.es/shop/foodandglo... 🇺🇸 https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you'll be helping Food and Glory with a small commission at no extra cost to you. Thank you for supporting our project. 📧 You can contact us here: Email: [email protected]