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Crispy Boquerones with Warm Potato Salad

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

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To find out more about The Fish Society, see their wide range or to place an order <click here>

"Boquerones are authentic Spanish marinated anchovy fillets marinated in vinegar, vegetable oil and salt. This makes a wonderful light lunch based on a Gary Rhodes idea"


200gm (3ozs) boquerones
450g (1lb) new potatoes
150ml (5fl oz) olive oil or dressing
juice of 1 lemon
2 tsp self raising flour
1/2 tsp cayenne
3 - 4 tbsp milk
oil for deep-frying
1 tbsp fine or chopped capers
2 shallots, finely chopped
4 tsp of chopped fresh herbs
few green salad leaves

  • Cook potatoes, then cut into 5mm (1/4 in) slices while still warm, season and mix in 1 - 2 tbsp of olive oil or dressing and half the lemon juice, keep warm.
  • Split the boquerones through the centre. Mix the flour with the cayenne and a pinch of salt. Dip the boquerones in the milk, then roll in the cayenne flour.
  • Either deep fry in hot oil until very crispy or shallow-fry in about 5mm (1/4 in) of hot (but not smoking) oil in frying pan, and keep turning the fish until they are crispy.
  • Warm the remaining olive oil or dressing and add the capers, shallots, herbs and a squeeze of lemon juice.
  • To serve, spoon some potatoes onto each plate and top with a few green salad leaves. Spoon the dressing over and sit some fried boquerones on the top.

Serves 4

The Fish Society