This Spanish preparation of anchovies is an indispensable dish in a traditional assortment of tapas. This version is fried (boquerones fritos) but the anchovies are also preserved in vinegar (boquerones en vinagre) or oil (boquerones en aceite).


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evaporated milk



salt and pepper




Preparation method

  • Remove the intestines from the anchovies and rinse the belly cavity thoroughly.
  • Pat dry with kitchen towel.
  • Dredge the anchovies through the evaporated milk and allow to drain well.
  • Fry the anchovies in hot oil in a frying pan until crispy.

Serving suggestions

  • Serve as tapas.
  • As a component with a scallop carpaccio or tartare.

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