نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سمك الأنشوفة الإسبانية المقلية مع صلصة الموخو

Spanish 30 Mins Prep · 15 Mins Cook

Clean and dry the anchovies.
Juice a lemon. Peel a garlic clove. Place the garlic, a handful of parsley and 1 teaspoon of salt in a pestle and mortar. Add the lemon juice and grind until smooth.
Place the anchovies in a resealable container and pour the marinade over. Seal the container with a lid and refrigerate for approx. 2 hours.
To make the mojo sauce place a handful of coriander, a handful of parsley, 2 garlic cloves, a lime, a jalapeno, 4 tbsp of Spanish olive oil, white vinegar and ¼ tsp salt in a blender or food processor and blitz on high until it reaches a smooth consistency. Set aside.
Finely slice the red onion. Finely chop a handul of parsley. Place both in a small bowl. Squeeze over the juice from a lemon and drizzle with olive oil. Toss together and set aside.
Heat the sunflower oil in a medium-sized pot to approx. 180°C.
Place the chickpea flour and 1 teaspoon of salt in a shallow bowl and stir to combine.
Remove the anchovies from the marinade and toss through the chickpea flour, ensuring they are well coated. Shake off the excess flour. Fry 4-5 anchovies at a time for approx. 1 minute or until golden. Drain on paper towels. Transfer to a serving platter and serve along with the mojo sauce, onion salad and lemon wedges.