Sprat in Adobo in Andalusian Style
by Editorial Staff
Boquerones en adobo – Golden, crispy, juicy, spicy … I can go on describing this fish endlessly … This dish is a national feature of the seaside Andalusia. In any restaurant, BOQUERON stands at the head of the table in huge numbers, at a price affordable for every wallet – this is what the Spaniards call sprat (boqueron). I invite you to the table to taste this wonderful goldfish.
Ingredients
- Sweet paprika – 1 tablespoon l.
- Garlic – 8 tooth.
- Salt
- Sprat – 1 kg
- Balsamic – 1 teaspoon
- Spice
- Olive oil
- Allspice
Directions
- Prepare the marinade: 8 tooth. garlic, paprika, 1 teaspoon. a spoonful of balsamic, salt, pepper, olive oil and spices
- Crush with a mortar and mix until smooth, add a glass of water
- Let the sprat “swim” for at least 2 hours (the longer it marinates, the tastier). I indicated a cooking time of 25 minutes in the recipe, excluding marinating. I usually marinate overnight and have a super quick lunch the next day.
- After marinating, we bread the fish with flour, it will be best and faster if you use a container with high sides. Pour in flour, throw in a portion of fish and shake
- Fry in hot oil for literally 1 minute
- Put on a paper napkin, and ready to use. Delicious both hot and cold
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