Italian · Dinner
Crispy Fried Anchovies with Sage
Acciughe Fritte Dorate Liguri
Ligurian golden-fried anchovies dipped in seasoned flour and shallow-fried in olive oil until shatteringly crisp, served piled on lemon halves with a sprinkle of sea salt and fried sage leaves alongside.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
24gCarbs
1gSugar
1gFiber
680mgSodium
75mgChol
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Instructions
1
Prep
Pat anchovies dry inside and out. Season with 1 tsp fine sea salt and 0.5 tsp black pepper. Mix plain flour, semolina, 0.5 tsp salt, and 0.5 tsp pepper in a shallow bowl. Halve both lemons and set aside.
2
Fry 1
Heat 300ml olive oil in a wide deep pan over medium-high heat for 2 minutes. Test with a flour pinch—it should sizzle and rise immediately. Drop 16 sage leaves into hot oil in two batches, fry 15 seconds per batch until translucent and crisp. Lift onto kitchen paper.
3
Fry 2
Dredge anchovies one at a time in seasoned flour, pressing coating onto every surface and shaking off excess. Fry in two batches, 90 seconds per side over medium-high heat, until shatteringly golden and crisp at edges. Lift onto kitchen paper to drain.
4
Plate
Divide hot anchovies between two warm plates. Sprinkle with flaky sea salt and chopped parsley. Scatter fried sage leaves over the top. Serve immediately with lemon halves alongside for squeezing at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) fresh anchovies
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 120g (4.2 oz) plain flour
- 40g (1.4 oz) fine semolina flour
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 300ml (1 1/4 cup) light olive oil
- 16 fresh sage leaves
- 2 lemons
- 2 tbsp flat-leaf parsley