Buy open and clean anchovies, without central spine.
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| Ingredients to make rebobed bells in herbs: |
| 600 g boquerones 1 egg 2 claras flour to rebozar breadcrained bread (if I was homemade, better) 1/2 glass of fine vinegar salt and black pepper olive oil for fry 1 egg 1 vessel of sunflower oil 1/2 lemon juice a bunch of parsley and coriander 1 clove of garlic 1 tablespoon capers salt |
Ingredients to make rebobed bells in herbs:
2. At home, wash them under cold water, and let drain, drying them with a kitchen paper.
3. Cut them longitudinally, drawing 2 fillets from each boquerrón; Then place them on a fountain and spray them with vinegar, salt and pepper.
4. Leave them for 1 hour macerating.
5. Prepare the mayonnaise: in a mixing glass put the whole egg and beat adding the oil in the form of a thread, until a very fat mayonnaise; Add clean coriander and parsley leaves to taste, garlic clove (without the heart) and lemon juice.
6. Add salt and beat again, until it turns green. Try the salt.
7. Chop finite caps and add to the mayonnaise, mixing with a spoon.
8. Book now in a small bowl in the fridge. Drain the anchovies and pass them through flour, which will be held on a plate; Immediately beat the whites about to snow with a fork, and add their yolk; Back the bells in the clear and finally, in the breadcrumbs, squeezing well to be uniform (if necessary to bite it 2 times, so that it is very crispy).
9. Then heat a Honda pan with plenty of oil and, when it begins to smoke, go frying the beefs little by little, leaving them to float in the pan until they are very gold important for fish to be crispy).
10. Let drain on absorbent paper and serve in a fountain, with a block covered with the mayonnaise bowl in the center.
