Anchovies are a typical fish of our seas, found practically all year round and caught in abundance.
We always find it on the counters of fishmongers throughout Italy…so why not try this recipe for fried anchovies?
Like any fried fish, fried anchovies should be eaten in moderation, once in a while, so as not to overdo the calories and perhaps accompanied by fresh vegetables to counteract the fattiness of the fried fish, perhaps a nice salad.
- 14 oz of anchovies
- 3/4 cup of all purpose flour
- 1 cup of breadcrumbs
- 2 eggs
- seeds oil to taste (peanut or sunflower)
- parsley to taste
- salt and pepper to taste
We start with the anchovies that we have already cleaned previously, and very gently we go to remove the inner bone, taking care not to separate the two fillets.
To do this I recommend that you leave the last part of the bone, the one attached to the tail to be clear.
We repeat this operation for all our anchovies.
In a bowl we go to break 2 eggs and with a fork we go to mix for a few seconds.
We adjust the salt and pepper, and also add the chopped parsley.
In a frying pan we pour the peanut oil that we will need for our frying, turn on the flame and while the oil gets hot we start breading our anchovies, we pour them first in flour then in egg and finally in breadcrumbs.
Try not to fry an excessive amount of anchovies; do 6 or 7 at a time.
The cooking time will be very quick one minute and they will be ready.
Drain them on a sheet of paper towels and go and serve them with a lemon wedge while still hot.
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