This fish belongs to the Andalusian seaside cuisine and is called Boquerones en adobo. There it is prepared in any restaurants and cafes, and it is not that expensive. You can marinate it from 2 to 12 hours and fry it in well-heated oil. This will create a crispy crust, but will keep the fish juicy. To quickly cover the fish with flour, it is more convenient to put the flour and fish in a container, close the lid and shake. Adjust the salt to your liking, but keep in mind that the marinade should be slightly salted. Enjoy your meal!
Purpose: For lunch / For dinner
Main Ingredient: Fish & Seafood / Sprat
Dish: Hot dishes
Cuisine geography: Spanish / European
- Sprat - 500 Grams
- Garlic - 4 Cloves
- Paprika - 1/2 Art. spoons
- Spices - 1/2 Teaspoon (Provencal herbs)
- Water - 1/2 Glass
- Balsamic - 1/2 Teaspoon
- Salt - 1/4 Teaspoon
- Allspice - To taste
- Olive oil - 300 Milliliters
- Flour - 150 Grams
How to make Spanish Fried Sprat
Prepare all the ingredients you need.
Peel the fish from the head and entrails.
Grate the garlic, add spices, oil, balsamic, salt, paprika, mix. Pour in water, lower the prepared fish. Leave it on for two hours.
Dip the fish in flour.
Heat the oil and fry the sprat for one minute on each side until golden brown.
Place a paper napkin on a plate and transfer the finished fish to it.
Enjoy your meal!