Spur anchovies are a typical Abruzzese recipe, really delicious and worth trying at least once.
A very simple recipe that can also be prepared in advance since they need to stay in the fridge for at least 4-5 hours after frying.
I recommend them for a fish-based lunch or dinner…a really good appetizer, and anchovies are not very expensive, so it’s economical too.
In Abruzzo, we have many really delicious recipes, and if you come to Abruzzo, you absolutely must try the spur anchovies, especially if you go to the coastal areas where the fish is truly top-notch.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
So, all you have to do is try to make them yourself, and then let me know if you liked them.
Approximately 500 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Spur Anchovies
- 1.1 lbs anchovies
- 3 medium eggs
- 3 tablespoons all-purpose flour
- 1 1/2 cup white wine vinegar
- 2 cloves garlic
- to taste parsley
- to taste salt
- sunflower oil for frying
Preparation of Spur Anchovies
First, clean the anchovies well by removing the head, internal guts, and central bone, ensuring that the anchovies remain paired.
In a bowl, place the eggs with the flour and salt, then beat them very well.
In a pan, heat the oil until it reaches the right temperature for frying.
Prepare a bowl with absorbent paper where you will place the anchovies after frying.
Dip the anchovies in the egg batter and fry them over medium heat.
Once fried, sprinkle them with vinegar and place them in a serving dish, adding a sprinkle of chopped parsley on each layer. After placing them all, finally add more parsley and garlic cloves in small pieces.
Refrigerate for 4-5 hours and serve at the appropriate time.
