Breaded and fried anchovies are an Italian heritage, I need not say more.
If fried food is already good by itself, imagine when it comes to fried anchovies! Who doesn’t like them?
Let’s just say… this recipe needs no introduction!
Breaded and fried anchovies are a quick dish to enjoy at the typical local spots of the Cinque Terre. Suitable both as an appetizer and a main course, this tasty dish is easy to prepare.
My niece Emma’s wish was fulfilled; she wanted fried anchovies. I’m glad to teach our children to eat fish. Truth be told, I couldn’t plate them fast enough because half of them would disappear due to Emma’s voracity; I have no idea how many she ate.
The fishing of anchovies in the Gulf of Genoa and throughout Liguria is abundant, especially during the spawning period from April to September.
The ones from Monterosso are top-notch with a blue-black color and a rounded silver belly.
The most prized production area is the Cinque Terre: from Punta Mesco to Punta Cavo within 12 miles of the coast in the province of La Spezia.
The secret to the success of this recipe lies mainly in the freshness of the anchovies.
This humble fish has always been part of the culinary tradition of Mediterranean cuisine.
They are very simple to prepare, a perfect main course. Creating an easy-to-prepare dish, with a lively but delicate flavor.
My nieces and nephews are crazy about them.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,657.80 (Kcal)
- Carbohydrates 73.93 (g) of which sugars 7.19 (g)
- Proteins 42.19 (g)
- Fat 135.10 (g) of which saturated 25.19 (g)of which unsaturated 103.28 (g)
- Fibers 4.41 (g)
- Sodium 968.28 (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 Breaded and Fried Anchovies
- 1.76 lbs anchovies (1.5 lbs cleaned, heads and central bone removed)
- 2 cups breadcrumbs
- 1.6 cups all-purpose flour
- 2 eggs
- 2.1 cups peanut oil (for frying)
- 1 lemon
- to taste salt
Tools
- Slotted Spoon
- Absorbent Paper
- Pan
- Strainer
- Plate
Preparation of Breaded and Fried Anchovies
How to clean an anchovy: take the head between your thumb and index finger and pull, twisting slightly, the guts will come away on their own.
Place your thumb parallel to the spine, press and push as if you were filleting, always keeping the fingertip against the spine.
This way you’ll open them without too much damage, and they will remain intact and perfect. Wash them and let them drain, possibly drying with some absorbent paper to remove excess water.
One by one, pass the anchovies in flour and then in the egg.
At this point, after the anchovies have been passed in the egg, pass them in the breadcrumbs.
Continue with all the anchovies.
Once all the anchovies are breaded, you can start frying.
Fry in a pan with hot oil on both sides, ready when they are golden brown.
Lift the anchovies with a slotted spoon, drain on kitchen paper to remove excess oil, and serve them piping hot.
Good served hot, sprinkled with salt and a slice of lemon.
Enjoy your meal.
Tips
When buying anchovies, always ensure their freshness by checking the brightness of the eye and the firmness of the flesh.
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