Marinated fried anchovies recipe

Anchovies in vinegar are one of the most popular tapas in Spanish bars, but the truth is that you can also make fried anchovies.

Well, today we are going to prepare fried anchovies but with an extra flavor, since we are going to marinate them in a rich marinade of vinegar, sweet paprika and garlic. This typical recipe is very simple, at home we like it a lot and I prepare it all the time. They are excellent anchovies with a slight marinade flavor that makes them ideal as an appetizer or starter for a meal.

You will like the marinated fried anchovies that you are about to prepare so much that you will surely want to repeat it, so do not hesitate to save this recipe in your favorites.

Ingredients to make marinated fried anchovies:

• 1 kilogram of fresh anchovies
• 125 milliliters of Vinegar
• 3 garlic cloves
• 1 tablespoon of Oregano
• 1 teaspoon of sweet paprika
• 1 splash of virgin olive oil
• 1 pinch of salt
• Flour to coat

How to make marinated fried anchovies:

1. First of all, clean the anchovies by removing the head and guts, you can also ask them to be cleaned at the fishmonger, they will surely clean them for you.
2. If you do, grab them by the head and pull down to remove all the guts and rinse them well. Dry them and salt them.
3. To prepare the marinade, put the vinegar in a bowl, add the peeled and sliced ​​garlic cloves. Add the paprika and oregano and mix well.
4. Trick: To make marinated anchovies it is better to buy them big, if they are very small they are not so tasty.
5. We already have the fish cleaned and the marinade made, so the next step will be to put the anchovies in a bowl and bathe the top with the marinade. Stir carefully so that the fish blends well with the flavors.
6. Leave it to rest for 60-90 minutes so that it takes on the flavor of the marinade.
7. After that time, drain well and flour each anchovy.
8. To cook the fried anchovies , first shake well so that only a thin layer of flour remains. Then, join 3 anchovies in 3 by the tail and fry in abundant hot oil in batches so that the oil does not cool.
9. Transfer them to a plate with absorbent paper to release the excess oil.
10. The marinated fried anchovies can be taken cold or freshly made, as you like!