Crispy Boquerones With Warm Potato Salad

Crispy Boquerones with Warm Potato Salad 

Serves 4 

A wonderful light lunch based on a Gary Rhodes idea.


  • 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


  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 
  4. 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.
  5. Warm the remaining olive oil or dressing and add the capers, shallots, herbs and a squeeze of lemon juice.
  6. 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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