Spanish · Lunch
Fried Anchovies (Gluten-Free)
Fresh anchovies are dredged in a gluten-free rice flour and cornstarch mix, then shallow-fried until golden and crisp. Served hot with lemon wedges, this Spanish tapas classic delivers a briny, crunchy bite with minimal seasoning beyond salt and a squeeze of citrus.
$5
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
478Calories
31.8gProtein
30.9gFat
19.6gCarbs
0.5gSugar
0.9gFiber
950mgSodium
149mgChol
4.9gSat Fat
460mgPotassium
130mgCalcium
2.9mgIron
2.1mcgVitamin B12
10mgVitamin C
gluten-free
pescatarian
low-carb
gluten-free
Instructions
1
Prep
Pat anchovies dry, then rub minced garlic over the flesh. Whisk rice flour, cornstarch, salt, and pepper together in a shallow bowl.
2
Dredge
Toss anchovies through the flour mixture until evenly coated with no wet patches remaining.
3
Fry
Heat olive oil in a skillet over medium-high heat until shimmering, then fry anchovies for 2 to 3 minutes per side until golden brown and crisp at the edges.
4
Plate
Drain anchovies on paper towels, arrange on a plate, scatter parsley over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh anchovies, cleaned and butterflied
- 6 tbsp48g rice flour
- 2 tbsp16g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup240ml olive oil, for shallow-frying
- 11 lemon, cut into a wedge
- 2 tsp2 tsp parsley, fresh
