How to make
Clean the fish by tearing off the head and running a finger lengthwise through its belly. Remove the entrails and bone and leave the tail to connect the two fillets. Wash each fish thoroughly under running water.
Arrange the cleaned anchovy fillets in a convenient container and pour a mixture of cold water, apple cider vinegar, cider and the salt dissolved in them. You can adjust the amount of salt to your liking, that is, if you do not want the fish to be salty, add less. Arrange the shallots on top, cut into thin strips and sprinkle with the mix of pepper on top. For a more intense flavor, you can arrange the onions and sprinkle pepper between each layer of fish.
Seal the container or wrap it in cling film and refrigerate them for 2 to 6 hours. The longer the anchovy fillets are left in the marinade, the more they will absorb from the ingredients in it and you must be careful not leave it for too long, so that it doesn't become too sour or salty. I recommend checking and tasting it after the second hour.
The marinated anchovy will turn white and lose its transparency due to the salt and vinegar. Remove the fillets, by straining them into a separate container and after arranging them, pour olive oil over them, so that it covers them well. Grate only the yellow part of the lemon peel on top and sprinkle them with cranberries or raisins. Leave them in the refrigerator overnight.
Before serving, arrange the fish into portion plates and drip drops of the very spicy Tabasco sauce.
Enjoy your meal!
