Spanish · Dinner
Fried Anchovies
Fresh anchovies split open and boned, dredged in seasoned flour, then shallow-fried until the skin crisps and the flesh turns opaque. Served hot with a lemon wedge for squeezing and a scatter of flaky salt, this Andalusian tapas bar staple pairs briny fish with a sharp acidic finish.
$7
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
434Calories
29.7gProtein
28.3gFat
16.3gCarbs
0.2gSugar
0.9gFiber
6773mgSodium
152mgChol
4.6gSat Fat
458mgPotassium
138mgCalcium
2.6mgIron
6.2mcgVitamin B12
7.9mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Rinse the butterflied anchovies under cold water, pat dry with paper towels, and season both sides with salt and black pepper.
2
Dredge
Toss the anchovies in the flour on a plate until evenly coated, shaking off excess so only a thin layer clings to the flesh.
3
Fry
Heat the olive oil in a small skillet over medium-high heat until shimmering, about 1 minute, then fry the anchovies for 2 minutes per side until golden and opaque.
4
Plate
Arrange the anchovies on a small plate with the lemon wedge alongside for squeezing just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360gabout 12-14 fresh whole anchovies, butterflied and boned fresh anchovies
- 60g60g all-purpose flour
- 240ml240ml olive oil, for shallow-frying
- 22 lemon wedge, for serving
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
