Boquerones fritos are Spanish fried anchovies traditionally served with lemon.
The small fish are usually cleaned, lightly floured or battered, and fried until crisp. Lemon juice adds acidity that cuts through the oil and emphasizes the anchovies’ savory flavor.
Boquerón means anchovy in Spanish, although menus may use the plural boquerones for the dish. The preparation is different from boquerones en vinagre, in which raw or lightly cured anchovies are marinated in vinegar rather than fried.
Fried anchovies are common in southern Spain, especially in Andalusian coastal cuisine. The garnish is usually simple, because the fish itself supplies the central flavor and texture.