Golden fried anchovies are a classic of Mediterranean cuisine, simple, tasty, and irresistible. This dish turns a humble fish into a crispy and flavorful bite. Anchovies, considered a humble fish due to their low cost, are actually rich in omega-3 and very healthy. They are perfect as both an appetizer and a main course. With a few ingredients and a light, dry frying, you’ll win everyone’s palate. Made with rice flour, they are also suitable for people who cannot tolerate gluten.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs anchovies
- gluten-free rice flour
- 6 eggs
- 4 cups vegetable oil (for frying)
- salt
Tools
- 2 Bowls
- 1 Frying Pan
Steps
Remove the head by gently pulling it along with the innards.
Open the anchovies and remove the backbone leaving the tail. Rinse quickly under running water and then pat dry with paper towels.
In a bowl, crack the eggs, beat them with a fork, and salt them.
Pour the flour onto a plate and coat the anchovies, shaking off excess flour, then place them on a tray.
Heat the oil in a pan to 340°F.
Dip the anchovies in the egg and then immerse them dripping in hot oil. Fry a few at a time.
They cook in about 3 minutes. Drain the anchovies with a slotted spoon onto absorbent paper.
Salt and serve immediately, but they are also great warm.
WARNING: consult the Associazione Italiana Celiachia guidelines and read the ingredients carefully, ensuring they are free of gluten contamination.
Tips
They can be stored in the refrigerator for 3 days, just heat them up a bit in the oven or microwave.
You can replace rice flour with all-purpose flour.
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