We’ve said it a thousand times in previous episodes: Few places roast fish with more art than Andalusia. However, the latest fried anchovies that have intrigued us weren’t found in southern Spain, but at a half-French, half-Japanese restaurant in Barcelona.
Basically, what they do at Yubi is apply the tempura technique to these little fish, which you can then dip in a very light Japanese sauce called tentsuyu. They are as delicious as they are easy to make and to learn how to make them all you have to do is watch the video above.
ANCHOVIES IN TEMPURA FROM THE YUBI RESTAURANT
ingredients
For 4-6 people
- approx. 36 anchovies (approx. 900 g)
- Flour for tempura (can be purchased ready made or by mixing 2 parts wheat flour to 1 part cornstarch)
- sunflower oil
- Salt
- Daikon turnip (optional)
Tempura
- 150 g tempura flour
- 2 g poppy seeds (a level teaspoon)
- 1 egg yolk
- 200 ml very cold water
Tentsuyu sauce
- 200ml of water
- 3 g powdered dashi (bonito broth) (one level teaspoon)
- 50 ml low-salt soy
- 50ml Mirin
preparation