Spanish · Lunch
Fried Anchovies (Keto)
Whole fresh anchovies dredged in almond flour and pan-fried in olive oil until crisp-edged and golden, finished with flaky salt, lemon and parsley. A keto take on boquerones fritas that skips wheat flour breading, leaning on almond flour for crunch while keeping the fish tender and briny inside.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
544Calories
31.9gProtein
44.8gFat
5.1gCarbs
1.2gSugar
3.1gFiber
870mgSodium
150mgChol
8.1gSat Fat
540mgPotassium
190mgCalcium
3.6mgIron
5.8mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat the anchovies dry with paper towels, season both sides with salt and pepper, then toss in almond flour, pressing gently so a thin even coating adheres to the flesh.
2
Fry
Heat the olive oil in a small skillet over medium-high heat until it shimmers, then lay the anchovies in without crowding so they sear rather than steam, cooking for about 2 minutes per side until the coating turns golden brown and the flesh flakes easily.
3
Finish
Lift the anchovies onto a paper-towel-lined plate, then mince the garlic and chop the parsley, scattering both over the anchovies while still hot.
4
Plate
Arrange the anchovies on a small plate with the lemon wedges alongside for squeezing just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g anchovies, whole and cleaned
- 1/2 cup56g almond flour
- 1/2 cup120ml olive oil, for shallow-frying
- 2 clove2 clove garlic
- 11 lemon, cut into wedges
- 2 tbsp2 tbsp parsley
