| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 2 hours |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Other |
| Preparation | Moderate |
| Calories | 460 |
| Fat | 27.8g |
| Saturates | 4.4g |
| Protein | 26.5g |
| Carbs | 30.3g |
| Sugars | 6.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFClean 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.
