Canarian recipe so that you can enjoy an easy to prepare and delicious plaster: fried longonones.
The longon (Engraulis encrasicolus), known in other parts of Spain as boquerón, is a similar fish to the sardine but smaller, which abounds in the Mediterranean and part of the Atlantic. Longorones and sardines that are salted and dried in the sun are called pejines, a product that is usually prepared and eaten in Fuerteventura.
INGREDIENTS TO PREPARE FRIED LONGORONES
500 grams of longrones
Coarse salt from the salt pans
Flours
Olive Oil
PREPARATION
They wash well and the gut is removed. We prepare them whole. They are left to drain well. Put the flour in a small thin plastic bag and put small fists of longorones so that they are well covered. Then they are passed to another drainer so that the excess flour falls.
In a frying pan, add a good jet of olive oil. When it is hot, add the longorones trying not to be on top of each other and don't turn it around until you see what's golden and so they don't fall apart. Once golden turn and gold the other side. now with a skimmer We are removing them to a plate with a paper napkin to absorb the excess oil. When we have all done. We move to another clean plate, add a pinch of salt and eat with lemon.
Delicious !
And enjoy it!
