Boquerones Con Naranja Recipe

Prepare and salt fillets

Rinse anchovy fillets under cold water and pat very dry on paper towels. Lay fillets skin-side down in a single layer in a glass or ceramic container. Sprinkle evenly with 1 tablespoon sea salt and 1 teaspoon sugar. Gently press fillets flat so they sit compactly.

Make pickling brine

Combine 250 ml white wine vinegar and 50 ml cold water in a measuring cup. Stir briefly to dissolve salt and sugar residue. (Do not heat the brine.)

Pickle the fillets

Pour the vinegar brine over the salted anchovy fillets so they are fully submerged. Cover the container and refrigerate for 4 to 6 hours (minimum 4 hours) until flesh turns opaque and firm. Check once to ensure all fillets remain submerged; use a small plate or weight if needed.

Rinse and dress

After pickling, remove fillets from brine and quickly rinse under cold water to remove excess vinegar and salt, then pat dry thoroughly on paper towels. Arrange fillets on a tray skin-side down. Drizzle 60 ml extra-virgin olive oil evenly over the fillets, sprinkle 1 teaspoon freshly cracked black pepper, and cover tightly. Refrigerate 30 minutes to allow flavors to meld before serving. Keep chilled until plating.

Segment the orange

Using a sharp knife, cut off top and bottom of the orange. Stand it upright and slice away the peel and pith with downward strokes. Working over a bowl to catch juices, segment the orange by cutting along both sides of each membrane to release the segments (supremes). Reserve any juice for drizzle.

Finish the boquerones

Shortly before serving, arrange pickled anchovy fillets on a serving plate. Nestle 6–8 orange segments around and atop the fillets. Spoon any reserved orange juice lightly over the dish. Scatter 1 tablespoon finely chopped parsley, sprinkle 1/2 teaspoon fleur de sel, and finish with 15 ml extra-virgin olive oil. Grind a little extra black pepper if desired.

Slice potatoes

Using a mandoline set to 1.5–2 mm, thinly slice the scrubbed potatoes. Place slices in a bowl of cold water as you work to remove surface starch.

Rinse and dry

Rinse the potato slices until the water runs clear, then spread them in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. Removing moisture is important for crisp chips.

Heat oil and fry

In a deep heavy pot or deep-fryer, heat 500 ml neutral oil to 180°C (350°F). Fry the potato slices in batches — do not overcrowd — until golden and crisp, about 2–3 minutes per batch. Stir gently with a slotted spoon so slices cook evenly.

Drain and season

Transfer fried chips to a paper towel–lined tray to drain. Immediately sprinkle with 1 teaspoon fine sea salt while still hot. Let cool slightly; chips will crisp further as they rest.

Serve with boquerones

Pile chips on the serving plate beside the dressed boquerones and orange segments. Guests can use chips to scoop anchovies or eat alongside as a crunchy contrast.