A friend of mine gave me these ‘shimmering’ sonsos (sand eels as we know them and not related to real eels by the way!) straight from the sea, from the fisherman on the local beach. They are the most beautiful liquid silver colour with flashes of turquoise, purple and pink, depending on the light. She told me to cook them like this:
Don’t wash them, as you want to retain the true taste of the sea.
Dust them generously with flour and drop into a deep pan of hot olive oil, careful not to burn the oil.
Cook them until they change from white in colour to lightly golden.
Take out from the pan and eat with an aperitif such as a cold glass of beer or a delicious glass of fino.