Crispy Boquerones with Warm Potato Salad
Serves 4
A wonderful light lunch based on a Gary Rhodes idea.
Ingredients
- 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
Method
- 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.
- 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 (¼ 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.
