Spanish · Dinner
Crispy Fried Anchovies
Fresh anchovies split, dredged in seasoned flour, and shallow-fried until the coating turns golden and shatters at the bite. Served hot with lemon wedges and parsley, this Spanish tapas classic pairs briny, oily fish against a crisp, salty crust and sharp citrus finish.
$5
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
463Calories
31.6gProtein
30.9gFat
16.4gCarbs
0.6gSugar
1.4gFiber
768mgSodium
170mgChol
5.1gSat Fat
540mgPotassium
140mgCalcium
2.8mgIron
2.9mcgVitamin B12
15mgVitamin C
pescatarian
low-carb
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Rinse the anchovies under cold water, pat completely dry with paper towel, then season both sides with salt and black pepper.
2
Dredge
Toss the anchovies in flour on a plate, shaking off excess so only a thin even coating clings to the fish.
3
Fry
Heat the olive oil in a heavy skillet over medium-high heat until a pinch of flour sizzles immediately, then fry the anchovies for about 2 minutes per side until deep golden and crisp.
4
Plate
Lift anchovies onto a paper-towel-lined plate with a slotted spoon, stir the minced garlic into 1 teaspoon frying oil over low heat for 20 seconds until fragrant, drizzle over anchovies, scatter with parsley, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh anchovies, cleaned and butterflied
- 2/3 cup80g all-purpose flour
- 1/2 cup120ml olive oil, for shallow-frying
- 2 clove2 clove garlic
- 11 lemon, cut into wedges
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp black pepper
