The breaded anchovies can be prepared in the oven or in the pan; today I will talk about the latter version. When the oven acts up, or when we don’t feel like turning it on, we can prepare this delicious main course, using only a large non-stick pan and parchment paper. It’s a quick recipe to make, tasty, delicious, and nutritious, as well as light, since the anchovies are not fried. The breading that enriches the anchovies in the pan contains no eggs nor lactose and by using gluten-free breadcrumbs or flours, we can make this preparation suitable for everyone. The aromatic breading also makes the breaded anchovies in the pan appealing even to children who generally don’t like fish.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring
Ingredients
- 1.1 lbs fresh anchovies
- as needed breadcrumbs (also gluten-free)
- 1 tbsp extra virgin olive oil
- 1 tsp dry white wine (or 1 tbsp lemon juice)
- 2 tbsps water
- as needed fine salt
- as needed ground pepper
- as needed fresh or dried oregano (or thyme)
- as needed grated lemon zest
- 8 cherry tomatoes (or 'piennolo' variety)
Steps
The preparation times indicated for this recipe assume that the anchovies are already cleaned and ready to be cooked; otherwise, add about 10-15 minutes to clean them.
Even if the anchovies have already been cleaned by our fishmonger, rinse them under running water and let them drain in a colander.
Meanwhile, chop the fresh oregano or thyme, finely grate the zest of half a lemon, wash and cut the cherry tomatoes in half or into four pieces.
In a bowl, put the spices, the grated lemon zest, and 3 generous tablespoons of breadcrumbs, or durum wheat semolina or, alternatively, rice flour, chickpea flour (I prefer chickpea flour because it makes the anchovies even more flavorful and it’s also gluten-free), the wine (which can be replaced by another tablespoon of water or lemon juice if children will eat them) and a tablespoon of extra virgin olive oil.
Mix to combine the ingredients; a sort of moist mixture will form.
Moisten a large non-stick pan, line it with parchment paper (so it adheres better), and place the anchovies opened like a book, with the skin side down on the bottom of the pan, until the entire bottom is covered.
Cover the anchovies thoroughly with the breadcrumb mixture, press with the back of a spoon to make it adhere to the fish, add the cherry tomatoes, some more oregano or thyme leaves, salt, pepper, and cover with a lid.
Cook the anchovies on the smallest burner, on the lowest flame, for about 7-9 minutes maximum, checking the cooking to avoid drying out the anchovies; they should remain moist.
This delicious second course should be eaten hot.
The extra idea. We can flavor and coat the anchovies with the mixture directly in a soup tureen with all the aromas, mixing them gently so as not to ruin or break them.
Bon appetit
