We've joined a weekly walking group of mostly Brits, and have spent the past few Wednesdays hiking for an hour or so at interesting locations in the Roquetas environs and then having a lunch of a tapa or two at a bar near our excursion site. Last Wednesday's walk took us to the Cabo de Gata nature park east of Almería. Although la gata means "cat" in Spanish, Cabo de Gata has nothing to do with cats; it seems in this case to be a variation of the word "agate," which was once found among the stones in the beach area.The car trip to Cabo de Gata took most of an hour, and the walk down a sandy path along the marsh to the flamingo look-out and abandoned country church took two hours, so we were quite hungry when we found our way to a seaside bar and restaurant. I overheard part of a conversation at the next table. As waiters are wont to do in southern Spain, especially when descended upon by a group of 22 English speakers, this one tried valiantly to respond to one walker's question about the preparation of the fish he was ordering.
"Is it done in batter?" was the question.
"Oh, no! No butter!" responded the waiter, horrified. "Olive oil."
"Yes, but is it covered in batter?" came the question again.
"No, no butter," repeated the waiter patiently.
Was this a misunderstanding in the making?
I have no idea whether this hiker wanted his fish in batter or not, nor whether he got it in batter or not. We can be sure he didn't get it in butter.
My own boquerones (anchovies) were covered with a delicious light batter and fried lightly in olive oil.
