2 packs boquerones
450g / 1 lb new potatoes
150ml / 5fl oz olive oil or dressing
Juice of 1 lemon
2 tsp self raising flour
½ 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
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1 Cook potatoes, then cut into 5mm (¼ in) slices while still warm, season and mix in 1-2 tbsp of olive oil or dressing and half the lemon juice, keep warm.
2 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.
3 Either: deep fry in hot oil until very crispy
Or: Shallow-fry in about 5mm (¼ in) of hot (but not smoking) oil in frying pan, and keep turning the fish until they are crispy.
4 Warm the remaining olive oil or dressing and add the capers, shallots, herbs and a squeeze of lemon juice.
5 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.
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