Anchovy Cutlets are a delicious and tasty dish, crunchy.

Anchovies or “anchovies” are certainly among the foods I prefer, they are cheap and very healthy, perhaps a little annoying to clean but trust me, it’s worth it. Ideal especially for children, in fact, there are no bones, and being a cutlet, children eat it gladly.

It is an easy, quick, and economical dish.

Anchovies are indeed the quintessential poor fish but, being rich in omega-3 fatty acids and valuable minerals, they should be brought to the table frequently. Buy them very fresh and serve them as an appetizer or as a main course.

But let’s move on to the recipe and see together how to prepare fried anchovy cutlets.

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

503.41 Kcal

calories per serving

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Energy 503.41 (Kcal)
Carbohydrates 38.35 (g) of which sugars 4.33 (g)
Proteins 37.51 (g)
Fat 22.75 (g) of which saturated 7.06 (g)of which unsaturated 14.67 (g)
Fibers 1.80 (g)
Sodium 920.38 (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 for Anchovy Cutlets

1.3 lbs anchovies (cleaned weight)
2 eggs
parsley (freshly chopped)
breadcrumbs
all-purpose flour
1 tbsp grated Parmesan cheese
as needed peanut oil
salt
1 lemon

Tools

Frying Pan
Absorbent Paper

Steps for Anchovy Cutlets

How to clean anchovies: grab the head between your thumb and index finger and pull, slightly twisting, the guts will come away on their own.
Place your thumb parallel to the bone, press, and push, as if you were filleting, always with the pad of your finger resting on the bone.
In this way, you will open them without causing too much damage and they will remain intact and perfect. They should be washed and drained, and if necessary, dried with some absorbent paper to remove excess water.
Prepare the beaten eggs, flour, and breadcrumbs mixed with a tablespoon of grated Parmesan cheese in three separate plates.
Dip each anchovy first in flour, then in the beaten eggs, and finally in the breadcrumbs, pressing well so that the breadcrumbing is even.
(I added salt and freshly chopped parsley to the beaten eggs).
Heat a generous amount of peanut oil.
When the oil is hot, fry the breaded anchovies two or three pieces at a time to avoid lowering the oil temperature.
Fry until golden, it will take just a few minutes, and drain them on a sheet of kitchen paper.
Salt and, if desired, add some lemon.
Enjoy the breaded fried anchovies while hot.
Bon appétit.