Best Fried Anchovies easy recipe

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Best Fried Anchovies easy recipe

Fried Anchovies are a great classic of Italian cuisine, particularly in southern Italy

succulent dish that can be brought to the table at a very low cost. Anchovies, in fact, are known as poor fish par excellence, but contain remarkable nutritional properties: like all blue fish, they are rich in Omega3 fatty acids, proteins of high biological value, and contain good levels of mineral salts including iodine, selenium, iron, calcium and phosphorus.

Anchovies or anchovies are typical fish of the Mediterranean Sea and in Italy, there are numerous recipes that see this fish as the protagonist. Today I offer you the recipe a really easy, quick, and delicious recipe! In fact, fried anchovies are an excellent appetizer or main course if accompanied by a fresh salad.

To obtain crispy and dry fried anchovies, use a breading with rice flour, but if you can’t find it, you can also use 00 flour. The temperature of the oil is also very important, which must be around 170 degrees. I’ll tell you a trick: dip a long toothpick in hot oil, if so many bubbles form around it, it means that the oil is ready and you can fry your anchovies!

Fried Anchovies
Fried Anchovies

Recipe Difficulty Level: easy Servings: 4

Ingredients for 4 person:

  • 32 fillet of anchovy (fresh)
  • A little bit of rice flour
  • Salt
  • Black Pepper
  • 500 ml (2 cups plus 1 tbsp) of vegetable oil (sunflower oil or peanut oil)

Method:

Clean the anchovy (remove the head and the offal and the fishbone) underwater.

Dry them with a paper towel. 

Flour the anchovies (remember to shake them a little in order to remove the flour in excess).

In a big pan, warm the oil.

When the oil reaches 170 C (338 °F), start to fry the anchovies.

Fry a few anchovies at the time. When they start to become gold, drain them and pose them on a plate with a paper towel in order to eliminate the oil. 

Serve the anchovies hot with a little bit of salt (you can also add some lemon).

Enjoy! Buon appetito!

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