Turkish · Dinner
Battered Fried Anchovies (High-Protein)
Fresh anchovies are split, packed with a paneer and egg filling, dredged in seasoned flour and fried until crisp. Served with a lemony white bean and herb mash, the dish balances briny fish, crunchy batter and fibre-rich protein rooted in Turkish coastal frying traditions.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
589Calories
52.3gProtein
28.9gFat
38.1gCarbs
2.4gSugar
6.9gFiber
1148mgSodium
471mgChol
6.8gSat Fat
780mgPotassium
340mgCalcium
4.9mgIron
4.2mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Butterfly each anchovy open along the belly, remove the spine and pat dry with paper towel so the filling and batter adhere properly.
2
Mix the beaten egg with crumbled paneer until it forms a thick paste, then spoon onto one half of each anchovy and fold over to sandwich the filling.
3
On a plate, stir together the flour, cornmeal, salt and black pepper, then press each stuffed anchovy into the mixture on both sides until fully coated.
4
Heat olive oil in a skillet over medium-high heat until it shimmers, then fry the anchovies in a single layer for 2 to 3 minutes per side until the crust is golden-brown and crisp.
5
Mash the cannellini beans with lemon juice, olive oil, minced garlic and chopped parsley using a fork until mostly smooth with a bit of texture, then plate the mash alongside the fried anchovies and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 12-14 whole cleaned fresh anchovies, butterflied and boned
- 22 large eggs, beaten
- 3.2 oz90g paneer, finely crumbled
- 1/2 cup60g all-purpose flour
- 4 tbsp36g cornmeal
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml olive oil, for pan-frying
- 6.4 oz90g, about 1/2 cup drained cannellini beans, cooked
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil, for the bean mash
- 2 clove2 clove garlic
- 4 tbsp16g parsley
- 22 lemon wedge, for serving
