P
Portofan
Active member
Boquerones.
Variously described and translated as anchovies, small sardines, whitebait or small fried fish.
Generally about four inches long and come either as Boquerones Frito , ie deep fried in a light batter or Boquerones en vinaigre, marinated in olive oil and lemon sometimes with a touch of garlic.
The trick with the fried ones is that you eat the lot, heads and tails!
So, one day last week, pondering the Menu in Neptune, decided I’d have the Frito ones in a half portion, with some accompanying bread.
Hmnnnnn plumpest ones I’d ever had, squeeze of lemon, yummy!
Mrs P choose a ham and cheese toastie, some white wine to quaff us both.
Next day we were in La Cantina at the Marina and choose a half portion again of the Frito.
Not just so many and a little bit different but so soooo tasty, Mrs had a little Bocadillo again.
Which place had the better ones? Neptune shaded it.
Any one else a fan of these?
Have tried the vinaigre version but on the mainland. Again very nice.
Porto
Variously described and translated as anchovies, small sardines, whitebait or small fried fish.
Generally about four inches long and come either as Boquerones Frito , ie deep fried in a light batter or Boquerones en vinaigre, marinated in olive oil and lemon sometimes with a touch of garlic.
The trick with the fried ones is that you eat the lot, heads and tails!
So, one day last week, pondering the Menu in Neptune, decided I’d have the Frito ones in a half portion, with some accompanying bread.
Hmnnnnn plumpest ones I’d ever had, squeeze of lemon, yummy!
Mrs P choose a ham and cheese toastie, some white wine to quaff us both.
Next day we were in La Cantina at the Marina and choose a half portion again of the Frito.
Not just so many and a little bit different but so soooo tasty, Mrs had a little Bocadillo again.
Which place had the better ones? Neptune shaded it.
Any one else a fan of these?
Have tried the vinaigre version but on the mainland. Again very nice.
Porto