Bouqueronos fritos are popular tapas in Spain; it is best served with beer but we are sticking to white wine. I was guided by the basic recipe of Julia at Happy Foods Tube..
DEBONING THE FILLETS
I watched my fishmonger deboned and cleaned the anchovies; the gut came out when the head was pulled off. He then opened the fish like a butterfly and took off the bone by sliding his finger through, leaving the tail intact.
I washed and cleaned the anchovies thoroughly, rinsed and drained. I laid each on a flat tray , sprinkled with a bit of cooking wine and put it in the freezer for two days to kill the bacteria.
PREPARATION BEFORE FRYING
From the freezer, I defrost the anchovies by running them through tepid water, strained and dried with paper towel.
FRYING THE FILLETS
I dredged the fillets with flour and little salt and pepper. In an skillet about 2/3 deep of olive oil, I fried each carefully so they don’t break. I did this in batches.
Once the fritos were done I took them out to drain on a rack to air for a while to attain crispness.
PLATING THE BOUQUERONES FRITOS
Excited to plate!
As shown in the photo above, I placed a moderate amount of the fritos on a breakfast plate with a sprig of parsley and lemon wedges. I sprinkled chopped parsley for garnish. This was served along with the dipping sauce I prepared.
Neopolitans call it “frijenno magnanno”, meaning “fry and eat”. I fried these while my guests were still on their first course so I could serve them as soon as they were done.
DIPPING SAUCE RECIPE
I mixed 2 tbsps of chopped onions
2 tbsps mayo
1 tbsp ketchup
1 tbsp mustard
Salt and pepper to taste. Then mixed thoroughly
Looks like the fritos was a hit!
My sister, Annie said she didn’t see any frito left when she put away the plates. I was not able to see if they liked the fritos since I was busy serving the next course, the pasta in garlic-anchovy sauce with parmesan.
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