Crispy Fried Anchovies with Local Flavors

Ingredients

In this adaptation, the traditional Spanish Boquerones fritos is infused with the flavors of Curaçao cuisine. The original dish typically uses simple ingredients like anchovies, flour, and olive oil. However, in this Caribbean twist, the anchovies are coated in a light batter infused with local spices, giving them a unique flavor profile. Additionally, the traditional Spanish accompaniments are replaced with a tropical salsa made with local fruits and herbs, adding a refreshing and tangy element to the dish. We alse have the original recipe for Boquerones fritos, so you can check it out.

• 1 pound (450g) fresh anchovies, cleaned and deboned 1 pound (450g) fresh anchovies, cleaned and deboned
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Vegetable oil, for frying Vegetable oil, for frying
• For the tropical salsa: For the tropical salsa:
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1/2 cup (75g) diced red bell pepper 1/2 cup (75g) diced red bell pepper
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (15g) chopped fresh mint 1/4 cup (15g) chopped fresh mint
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 15g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow bowl, combine the flour, cumin, paprika, coriander, garlic powder, salt, and cayenne pepper.
2. 2.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
3. 3.
   Dip each anchovy into the flour mixture, ensuring it is evenly coated.
4. 4.
   Carefully place the coated anchovies into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a separate bowl, combine the diced pineapple, mango, red bell pepper, cilantro, mint, lime juice, and salt. Mix well to combine.
6. 6.
   Serve the crispy fried anchovies with the tropical salsa on the side.

Treat your ingredients with care...

• Anchovies — Ensure the anchovies are fresh and properly cleaned before using them in the recipe. If fresh anchovies are not available, you can use canned anchovies packed in oil as a substitute.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili powder to the flour mixture.
• Serve the crispy fried anchovies with a squeeze of fresh lime juice for added tanginess.
• If you prefer a milder flavor, reduce the amount of cayenne pepper in the batter.
• Experiment with different tropical fruits in the salsa, such as papaya or passion fruit, to add variety to the dish.
• If you don't have fresh herbs on hand, you can use dried herbs as a substitute, but reduce the quantity by half.

Serving advice

Serve the crispy fried anchovies with the tropical salsa on the side as a refreshing and flavorful appetizer. Alternatively, pair it with a side of mixed greens for a light and satisfying main course.

Presentation advice

Arrange the crispy fried anchovies on a platter and garnish with fresh cilantro leaves. Place the tropical salsa in a separate bowl and serve alongside the anchovies. The vibrant colors of the dish will make it visually appealing and enticing.