Battered Anchovies
Ingredientes
What today is a gastronomic treat for thousands of tourists and locals alike was, centuries ago, an equally popular everyday family dish: fried fish.
Although it is considered typically Malagueno, the same idea spans the whole Mediterranean basin, Latin America, the Caribbean, and even Japan, with its famous “tempura”.
It was the Sephardic Jews who first fried fish in batter in a way quite similar to today, adding sauces or dressings on top such as vinegar, cumin and “almori” (a very popular seasoning of the time made from a sauce of flour, honey and various spices).
In this recipe the fish is battered simply with flour, egg and salt, though some Malagueno housewives cook anchovies or sardines with a mix of flour, egg, garlic, parsley and salt, the well-known “gachuela”, and in many homes a little food colouring or paprika is added too. This batter is ideal for children who are reluctant to eat fish, since it helps mask the flavour a little.
Just as important as a good batter is the temperature of the oil, which needs to be hot, very hot, around 180C.
Instructions
First clean the anchovies, removing the heads and innards, and open them up down the middle to remove the backbone, leaving them open on a plate after rinsing under running water. Season.
In a bowl, beat the eggs well and add the salt and the finely chopped parsley. Spread some flour out on a flat plate.
Heat olive oil until it reaches around 180C; the best way to check the oil is hot enough is to drop in a bit of egg with a spoon, if it fries properly, it is time to fry the fish.
Dip the anchovies one by one in the egg and then in the flour. Fry them in the pan without piling them on top of each other. Once the batter is golden, remove and place on paper towels to drain.
