Anchovies, also called alici, belong to the category of “blue fish”. They are inexpensive (a detail we from Genoa certainly appreciate) and their flesh is particularly tasty and suitable for frying. Like all blue fish they are rich in omega-3. The Floured Fried Anchovies recipe is very simple: after removing the head and the entrails while leaving the backbone, rinse them, dry them, flour them and then fry. A few drops of lemon and serve in a paper cone.
Other recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 2 people
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 361.76 (Kcal)
- Carbohydrates 13.42 (g) of which sugars 2.40 (g)
- Proteins 26.64 (g)
- Fat 23.19 (g) of which saturated 5.27 (g)of which unsaturated 16.99 (g)
- Fibers 1.97 (g)
- Sodium 359.24 (mg)
Indicative values for a portion of 150 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
- 1.1 lb anchovies (alici)
- 3/8 cup all-purpose flour
- 1/4 tsp fine salt
- 1 1/4 cup peanut oil
- Half lemon
Tools
- Kitchen Scale
- Cutting Board
- Frying Pan
- Paper Towels
Steps
Clean the anchovies by removing the head and entrails while leaving the backbone. Rinse them under running water and let them drain on a cutting board set at an angle.
Put a few anchovies at a time into a bag with a little flour and shake the bag; this way they will be nicely floured without dirtying other utensils. In a large pan pour the peanut oil (plenty) and when it reaches a temperature of 320–338°F place a few at a time, taking care to remove excess flour otherwise they will absorb too much oil. As soon as they are golden, lift them out and place them on a sheet of paper towels or bread paper. Arrange them on a serving plate, salt and garnish with lemon slices. Serve the floured fried anchovies with a tomato salad.
Notes
September is the month of blue fish, particularly anchovies. They are caught using different techniques: the most famous is with lampare, large lamps whose light attracts schools of fish to the surface so they can be caught with nets. The main areas are the Adriatic Sea, Sicily and the Gulf of Genoa. In the sea of the Cinque Terre the magical day for anchovies is June 29, St. Peter’s Day. The season remains good until mid-July. In Ligurian cuisine they are among the most common fish: we find them preserved in salt, al verde, stuffed, marinated and fried. Once it was said: u pan du ma (the bread of the sea).
