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BOQUERONES A LA MÁLAGUEÑA

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Margi Cintrano View Drop Down
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    Posted: 06 July 2013 at 08:41
BOQUERONES A LA MÁLAGUEÑA SIMPLY IS: FRESH ANCHOVIES BREADED & FRIED IN EXTRA VIRGIN OLIVE OIL ...

Written by: Margaux Cintrano


IN ANDALUSIA, TINY FISH CALLED ANCHOVIES, OR BOQUERONES, ARE ENJOYED IMMENSELY AS AN APPETISER TO OPEN THE PALATE, OR A TAPA. BOQUERONES ARE CAUGHT, WHEN ONLY A FEW INCHES LONG AS U CAN SEE FROM THE PHOTO PRIOR TO THEIR BEING BREADED AND FRIED ... THEY ARE DELICIOUS, CRISP AND FLOURED LIGHTLY AND SEASONED AS ONE WISHES, AND OFTEN EATEN WITH OR WITHOUT THE HEADS ( MY FISH MONGER MIGUEL, REMOVES THE HEADS FOR US ); AND HERE IS THE SIMPLE RECIPE AND FOTOS. CRISP CRISP EXTERIORS, NO SOGGINESS WHATSOEVER !!!

1 KILO BOQUERONES = FRESH ANCHOVIES; ONE CAN SUB: FRESH SARDINES
1 CUP ALL PURPOSE UNBLEACHED OFF WHITE FLOUR ( WE USE BASQUE FLOUR OR CHICK PEA FLOUR ONLY )
1 CUP OF ANDALUSIAN SPANISH EVOO ( EXTRA VIRGIN OLIVE OIL )
2 EGGS BEATEN ( SEE FOTO )

1) RINSE FISH AND PAT DRY THOROUGHLY. SEASON THE FLOUR TO YOUR LIKING; FRESHLY GROUND PEPPER, SALT OF CHOICE & SOME DRIED OR FRESH HERBS IF YOU WISH
2) HEAT EVOO IN LARGE FRYING SKILLET OR USE DEEP FRY
3) DIP IN EGG
4) COAT LIGHTLY IN THE SEASONED FLOUR
5) HOLD FIRMLY AND PLACE IN THE EVOO, SO THAT STICK TOGETHER AS THE EVOO SEALS THE FLOUR
6) SAUTÉ UNTIL GOLDEN AND VERY CAUTIOUSLY LIFT OUT OF THE SKILLET AND DRAIN THE OIL
7) SQUIRT A BIT OF LEMON IF U WISH OR LIME AND SERVE WITH CRUSTY RUSTIC BREAD AND EITHER ALI OLI, HOME MADE MAYONNAISE OR HOT SAUCE TOMATO BASED

*** ENJOY. 


I used Basque flor for this recipe: 
 
 
Here is the Basque flour for coating ... and dusting ...

 
Be sure to beat the egg well

 
HERE ARE THE FRESH ( HEADS OFF ) ANCHOVIES FROM MÁLAGA COAST ... CALLED BOQUERONES ... ( BO QUA RO NEEZ ) ...

 
AND FINALLY, THE FRIED ANCHOVIES FROM MÁLAGA ( BOQUERONES A LA MALAGUEÑA ) ...

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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 09:00
OR you fry them till crisp, few drops of lemon a glass of ouzo or a good gin de Menorca .
ohh  thank Margi i can smell the Mediterranean sea.

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 09:06
Fresh anchovies and sardines are not readily available in the U.S. But smelt are; and this recipe works just as well with them.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 09:08

AHRON,

MY GOD, AHRON, THESE FRESHLY CAUGHT BOQUERONES WERE TO DIE FOR AND GO TO HEAVEN. MY FISH MONGER MIGUEL IS AMAZING ... THEY WERE CRISP ON EXTERIOR AND MELT IN MOUTH INTERIORS ... NO SOGGY EXTERIORS AT ALL. MELT IN UR MOUTH INTERIORS. THEY WERE DIVINITY.

THE NEXT TIME I PREPARE, I SHALL ADD A FEW DROPS OF " GOOD MENORCA GIN " OR PERHAPS; JEREZ DE LA FRONTERA FINO OR MANZANILLA OR JEREZ BRANDY !!!

THEY ARE IN SEASON HERE NOW THROUGH AUGUST. AND MIGUEL´s SONS, BROUGHT THEM UP ON ICE DRIVING ... THEY WERE LIKE JUST OFF THE BOAT !!!

HA HA HA ... WONDERFUL !!!

THANKS MY FRIEND, AND HAVE GREAT WKEND.
MARGI.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 09:14
They look great, Margi! Brook, thanks for the tip; I don't have access to fresh smelt either, but I can get frozen, which might be more true to the recipe than the tinned anchovies/sardines available to me.

One of these days, I am going to sample the bounty of the Mediterranean.....ON THE SHORES OF THE MEDITERRANEAN!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 09:31
Brook & Tas,

SMELTS would do same job and thanks so much for your assistance with the USA substitute.

Tas: These are just so easy to prepare, and Paradise to the palate ! THE KEY IS THE FLOUR; USE BREADING FLOUR & UNBLEACHED and, MAKE SURE, THEY ARE PATTED DRY --- SO NO SOGGINESS ... These were crisp crisp on exterior and melt in mouth tender interiors.

AMAZING ... and we downed a kilo !!!

THINKING; My fish Monger Miguel had following other tiny fresh fish:

1) BLUE WHITING: BACALADILLA

2) SARDINES

3) PEZ PLATA OR ARGENTINE ( ARGENTINA SPHYRAENA ); THEY ARE COMMONLY USED IN JEWELERY INDUSTRY, AND HAVE NOT BEEN EXPLOITED IN CULINARY INDUSTRY ...

4) SAND SMELTS OR PEJERREY IN SPANISH: ATHERINA PRESBYTER IS LATIN NAME ... THEY ARE WONDERFUL FRIED ... IN FRENCH THEY ARE CALLED SIOUCLET ... & PORTUGUESE: PEIXE REI

5) BARRACUDA = ESPETÓN: EXCELLENT EATING ... FOUND IN CENTRAL AMERICA ESPECIALLY PANAMA & GUATAMALA ... EXCELLENT FRIED ... SPHYRAENA IN LATIN


6) SMALL BABY HORSE MACKERAL CALLED SCAD IN ENGLISH OR CHICHARRO OR JUREL ( HUR REL ) IN SPANISH CAN BE FOUND AT 20 CM. TO 35 CM. AND ARE ALSO QUITE SUCCULENT AND DELICIOUS ...


7) perhaps there are some river varieties which could work wonderfully too ... MOST OF THESE VARIETIES WERE ORIGINALLY BAIT FISH !!! THEY BECAME POPULAR IN ANDALUSIA BY VISITORS AND LOCALS WHO LOVE TO TAPEAR ON THEM ... THE VERB FOR TAPAS IS TA PE ARE.

THANKS ALOT,
MARGI.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 14:11
I have a pound or two of smelt in the freezer... hmmm. Thanks Margi. This looks good to me!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2013 at 00:37
Good Morning Rod,

I am sure that those frozen Smelts shall be marvelous fried ... I seasoned the flour and placed them in hot Spanish Extra Virgin Olive Oil. They were wonderful ...

Thank you and have a lovely Sunday. Please do snap a photo or 2 !

Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2013 at 00:45
TAS,

All true adventures begin with images and emotions, and are shaped by the sounds, and the compelling aromas of traditionally prepared Mediterranean seasonal foods. MAGICAL REGION; SPAIN, ITALIA, PROVENÇE, FRANCE & GREECE.

These 4 countries conjure up the enchantment of Marco Polo, Vasco da Gama, Emperor Carlos V, The Basque Fishermen returning from Newfoundland and Norway and all the memorable récipes from Andalusia steeped in Moorish traditions. These are lands The Romans ruled for centuries.

With this in mind, it surely shall be a magical región for you and Melissa.

All my best, and have a nice Sunday.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 July 2013 at 09:53
TAS,

Many thanks for your assistance with the technical photo layout ...

Kindest,
Margi.
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