Fried Sardines and Anchovies
They are small, blue fish, but their role in nutrition is really big, whether for their tasty meat, their significant nutritional properties, or the sustainability of fishing practices.
Yes, sardines and anchovies are very similar in appearance and taste, as well as in cooking methods.
In this dish, I wanted to enclose tradition in a jewel.
Indeed, they look like golden little gems to offer as an appetizer or finger food, or at a standing dinner, to be eaten with your hands like cookies.
Thought for you:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 631.26 (Kcal)
- Carbohydrates 56.06 (g) of which sugars 6.88 (g)
- Proteins 44.28 (g)
- Fat 25.39 (g) of which saturated 4.92 (g)of which unsaturated 19.22 (g)
- Fibers 3.36 (g)
- Sodium 680.42 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.3 lbs sardines (or anchovies, weighed and cleaned)
- 2 eggs
- 3 cups breadcrumbs (seasoned Sicilian style, see recipe)
- as needed sunflower oil
Fried Sardines and Anchovies
Tools
What we need to make the
- Skillet
- Slotted spoon
- Bowl
- Paper towel
- Oval plate
- 1 Bowl
Preparation
Fried Sardines and Anchovies
Let’s start the preparation of this dish by cleaning the fish
To remove the scales, immerse them in a container full of salted water, preferably sea water, and create a vortex.
Then discard the water and, if necessary, repeat the operation.
Next, remove the head with the innards, and rinse them again.
Now, with the help of your thumb nail, make an incision starting from the middle of the belly, following the central bone to the end.
Repeat the operation on the other side.
Let’s prepare the breading.
In a bowl, beat the eggs, and in a large dish prepare the seasoned breadcrumbs with: chopped parsley and garlic, grated Pecorino Romano, salt, and pepper to taste.
Mix well.
Dip the anchovy in the egg, coating both sides.
Then pass it through the breading, pressing well.
When you’ve finished the entire process, place a skillet with about 1 inch of sunflower oil on the stove. I prefer the Etnea skillet which is on sale
Heat it to a high temperature, but not to the smoking point. Fry the fillets for 1 minute on each side.
Drain the excess oil on fry paper.
Here are your Fried Sardines and Anchovies ready.
Serve immediately, they must be crispy.
advice
Fried Sardines and Anchovies, breaded but still raw, can be stored for 1 day in the fridge covered with plastic wrap. Also cooked, but they would lose their crispness.
Appetizer of Anchovies or Fried Anchovies
Can I use this recipe for other types of fish?
Yes, certainly as long as they are filleted first
