Fried and marinated anchovies with vinegar and plenty of freshly picked herbs — the scent of the sea and the herbs transform a humble, simple dish of anchovies into something delicious. The fish richest in Omega-3 are usually those living in cold seas, naturally fed and free, and therefore they have more nutritious flesh and healthy fats. We’re talking about oily fish like mackerel, cutlassfish, herring, sardines and, of course, anchovies; many other fish are rich in Omega-3. There are many ways to prepare anchovies — on my blog you’ll find recipes using fish as a first course, appetizer or main course. https://blog.giallozafferano.it/vaipinacucina
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 429.34 (Kcal)
- Carbohydrates 14.26 (g) of which sugars 2.71 (g)
- Proteins 26.71 (g)
- Fat 29.21 (g) of which saturated 6.28 (g)of which unsaturated 21.68 (g)
- Fibers 2.03 (g)
- Sodium 169.37 (mg)
Indicative values for a portion of 195 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 to make fried anchovies with vinegar
If you use fresh herbs instead of dried ones, the final flavor will be different and more aromatic.
- 1.3 lb anchovies (about 21 oz)
- 2 tbsp flour
- 7 tbsp peanut oil (for frying)
- 1 bunch parsley
- 6 leaves sage
- 1 sprig rosemary
- 1 cup white wine vinegar
- 1 clove garlic
- 1 tsp crushed red pepper
Tools
- Pan
- Paper towels
- 2 Bowls
Steps
After removing the heads and entrails from the anchovies, I quickly rinsed them and laid them out to dry on a couple of sheets of paper towels.
I changed the paper towels twice and turned the anchovies to make sure they were well dried, which is very important since I will fry them.
I coated the dry anchovies in flour and fried them in a pan.
Meanwhile I simmered the vinegar and white wine with all the herbs (which I gathered from my small garden) for ten minutes.
I arranged the fried anchovies in a bowl and poured the hot vinegar with all the herbs over them.
I turned the anchovies often so they would absorb all the aromas and flavors of the herbs in the vinegar.
They are not only great as a tasty appetizer, but fried and marinated anchovies also work perfectly as a main course.
About the herbs
Growing herbs at home is simple even if you have little space — even just pots with common, easy-to-maintain herbs are like having a flower pot. Sage, for example, needs full sun, protection from drafts and moderate watering. Rosemary also needs a lot of sun, but unlike sage it should be watered more often. Basil is very easy: lots of sun and plenty of water. Mint needs little of everything, but be careful — if you don’t control it it can become invasive. Finally, a few words about parsley, which is truly valuable in the kitchen: water it little but often and, above all, avoid wetting the leaves, which are very delicate and spoil easily.
Growing herbs at home is simple even if you have little space — even just pots with common, easy-to-maintain herbs are like having a flower pot. Sage, for example, needs full sun, protection from drafts and moderate watering. Rosemary also needs a lot of sun, but unlike sage it should be watered more often. Basil is very easy: lots of sun and plenty of water. Mint needs little of everything, but be careful — if you don’t control it it can become invasive. Finally, a few words about parsley, which is truly valuable in the kitchen: water it little but often and, above all, avoid wetting the leaves, which are very delicate and spoil easily.
