Fried anchovies and Mediterranean Sea eel (Sonsos)

In one of our visits to the fish market, I got fresh anchovies and “sonsos”. According to Wikipedia “sonsos” (Gymnammodytes cicerelus) are Mediterranean Sea eel, if they say so… For most of the fish here I know their names in Catalan or Spanish, but I have no clue how they are called in English, so most of the times I have to turn to Google ans search about them…  

fried anchovies, opened in half, no head, no bones. On a white plate and lemon wedges to accompany
Anchovies

We got half a pound of anchovies and half of Mediterranean Sea eel (“sonsos”) for dinner. The fishmonger told us how to prepare the Mediterranean Sea eel and cleaned a pound of anchovies for us (head, bone and guts out in less than 3 minutes!). That’s the thing about the fishmongers, they not only know how to clean and sell fish, but also advise in how to cook it!

fried anchovies, opened in half, no head, no bones. On a white plate and lemon wedges to accompany

My mom fried it in olive oil and we ate it with a salad. The cooking method was pretty much the same with the two fish, the only difference was that for the Mediterranean Sea eel (“sonsos”), instead of breadding them with the flour before cooking, we added a tablespoon of flour to the hot oil right before throwing the fish in. That’s what our fishmonger suggested and it turned out very well.

fried Mediterranean Sea eel (Sonsos) on a white plate and lemon wedges on the side
Mediterranean Sea eel (“Sonsos”)
fried Mediterranean Sea eel (Sonsos) on a white plate and lemon wedges on the side
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fried anchovies, opened in half, no head, no bones. On a white plate and lemon wedges to accompany

Fried anchovies and Mediterranean Sea eel (“Sonsos”)

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Cuisine: Catalan, Spanish

Description

These small fried fish go down so easily that they feel more like a snack than a main course!!


Ingredients

Scale
  • 1 lb anchovies and Mediterranean Sea eel (“Sonsos”)
  • Flour
  • Olive oil
  • Sal

Instructions

  1. Rinse anchovies in running water.
  2. Salt the anchovies and lightly dust them with some flour.
  3. Heat the olive oil in a frying pan.
  4. Fry the fish until it is golden brown about 8-10 minutes.
  5. Remove fish from the oil onto absorbent paper, to drain any excess oil.
  6. Eat everything! Tail included if you wish!!

Notes

  • For the Mediterranean Sea eel (“Sonsos”), instead of dusting them with flour before cooking, add a tbsp of flour to the hot oil right before adding the fish to the pan.
  • My mom added some salt to the anchovies but it was really not necessary. They have a strong taste and they don’t need it.
  • If you want the Mediterranean Sea eel (“Sonsos”) to be a bit crispy just cook them for a bit longer in the pan.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating