En colaboración con :

Patrocina :

Lemon anchovies

In traditional Málaga cuisine, we can find the Málaga anchovy, the ‘Vitoriano’ anchovy, or, as it is commonly written, ‘Victoriano.’ This is a flavorful blue fish from Málaga, named after the time of year it is caught—around the festivity of the Virgin of Victory, the patron saint of Málaga.

Origin

The earliest records of the term “Vitoriano anchovies” date back to the 17th century, thanks to the Málaga poet Juan de Ovando. Multiple poets and writers throughout the 19th century praised its quality and confirmed its Málaga identity.

Peculiarities

The ‘Vitoriano’ anchovy is so famous that festivals have been created in its honor. In Rincón de la Victoria, a celebration takes place on the second Sunday of September, marking the Day of the Victoriano Anchovy. This event serves as the closing celebration of the summer tourist season and as a tribute to the star product of the local cuisine.

Ingredients and Recipe

When eating anchovies, it’s best to have a good appetite! Lemon anchovies can be paired with a delicious salad, such as a Caesar salad, a country-style salad, or an exotic tabbouleh.

You will need:

1 kg of fresh anchovies

2 lemons

2 garlic cloves

Fresh parsley

Salt to taste

Flour

Sunflower oil or olive oil for frying

First, clean the anchovies by removing the head, guts, and central spine, trying to keep the fillets connected. Rinse them and let them dry on paper towels.
Next, add the lemon juice and let them rest for about 30 minutes to absorb the lemon flavor.
After that time, remove excess moisture with a paper towel. Then, coat them in flour, shaking off the excess, and place them in a pan with plenty of very hot oil (175ºC) over medium-high heat. Fry in small batches to prevent sticking. Fry on both sides until golden brown (4-5 minutes), then remove and place them on a plate lined with paper towels to absorb excess oil.

10 Establishments to Try Lemon Anchovies

Catedral El Pescaíto

Hermanos Alba

El Tintero II Restaurant

La Campana

Los Mellizos Restaurant

Los Cuñao Restaurant

Bodega-Bar El Pimpi

La Farola de Orellana

Casa Juan Restaurant

Fried Fish and Octopus Restaurant El Choco

Casa Kiko

Más platos

Plato de los Montes

One of the star dishes in the most traditional Málaga cuisine. With simple yet hearty ingredients, it's hard to resist enjoying a good Plato de los Montes, which can be found on the menu of most inns in Málaga.

Sardine Skewers

The Sardine Skewers is a typical dish of the Costa del Sol. It can be enjoyed at any of the chiringuitos along the beach.

Lemon anchovies

In traditional Málaga cuisine, we can find the Málaga anchovy, the 'Vitoriano' anchovy, or, as it is commonly written, 'Victoriano.' This flavorful blue fish from Málaga gets its name from the time of year it is caught, around the festivity of the Virgin of Victory, the patron saint of Málaga.

Fine shells

The Concha de la Costa or fine shells. It is a species of giant clam that is mostly consumed raw or natural. It provides a unique sea sensation for the palate of each consumer. The meat is white and reddish, sometimes orange.

Ensalada malagueña

It is one of the most emblematic dishes of traditional Málaga cuisine.

Berza malagueña

This traditional spoon dish is typical of winter because of the forcefulness of its ingredients, and also because it constitutes two dishes in one, as is very common in many spoon stews of Spanish gastronomy.

Fritura malagueña

The "fritura malagueña" is, above all, the most recognized dish of the Costa del Sol's cuisine.

Gazpachuelo

Gazpachuelo, a traditional dish of Málaga's cuisine, can be found in different versions. It is a very mild dish and a soup that is served piping hot, made with mayonnaise, boiled potatoes, seafood, and lemon juice.