May 1, 2026
Iberian Acorn-fed Ham Tartare
A refined and intense tapa where the traditional steak tartare concept is reimagined using finely ha
Serves 4 | Prep 15m | Cook 5m
Crispy Tempura Anchovies with Lemon Aioli
Serves 4 | Prep 10m | Cook 5-7m
A delicious starter or sharing tapa featuring Tempura Anchovies (Boquerón) by Ibercook. These boneless, cleaned anchovies are coated in a light, crispy tempura batter that enhances the delicate flavour of the fish while providing an irresistible crunch. Served with a fresh lemon aioli for dipping.Ingredients
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- 500g Ibercook Tempura Anchovies (Boquerón)
- Vegetable oil, for frying
- 1 lemon, cut into wedges
- Fresh parsley, finely chopped (optional garnish)
- 100g mayonnaise
- 1 garlic clove, finely grated
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Pinch of salt
Method
- Prepare the lemon aioli by mixing the mayonnaise, garlic, lemon juice, lemon zest, and salt in a small bowl. Refrigerate until ready to serve.
- Heat vegetable oil in a deep fryer or heavy-bottomed pan to 180°C.
- Carefully place the frozen tempura anchovies into the hot oil in small batches to avoid overcrowding.
- Fry for 3–4 minutes, or until golden brown and crispy.
- Remove with a slotted spoon and drain on kitchen paper.
- Transfer to a serving platter and garnish with chopped parsley if desired.
- Serve immediately with lemon wedges and the lemon aioli on the side.
Chefs Notes
Fry directly from frozen for the best texture and crispiness. Maintain the oil temperature at 180°C to ensure a light, crunchy coating and prevent excess oil absorption. For a Mediterranean touch, serve alongside a simple rocket and cherry tomato salad. These tempura anchovies pair perfectly with a chilled glass of Spanish Albariño or a refreshing sparkling water with citrus. Ideal as a tapa, starter, or sharing platter for casual dining and seafood menus.
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