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Recipe for :

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.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

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"

Ingredients

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

Method
  • 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

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