Anchovies, also known as sardines, belong to the category of blue fish. They are inexpensive (a factor we Genoese do not underestimate) and their meat is particularly tasty and suitable for frying. Like all blue fish, they are rich in omega-3. The recipe for Floured Fried Anchovies is very simple: after removing the head, guts, and leaving the bone, wash them, dry them, coat them in flour, and then fry them. A few drops of lemon and off you go with the paper cone.
Other Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Frying
- Cuisine: Regional Italian
- 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 lbs anchovies (sardines)
- 7 tbsp all-purpose flour
- 1/4 tsp fine salt
- 1 1/4 cups peanut oil
- Half lemon
Tools
- Kitchen Scale
- Cutting Board
- Frying Pan
- Paper Towels
Steps
Clean the anchovies by removing the head, taking out the guts, but leaving the backbone. Wash them under running water and allow them to drain on an inclined cutting board.
Place a few anchovies at a time in a bag with a bit of flour and shake the bag; this way they will be nicely floured without dirtying other utensils. In a large pan, pour the peanut oil (generously) 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 towel or bread paper. Arrange them on the serving dish, salt, and garnish with lemon slices. Serve with a tomato salad the floured fried anchovies.
Notes
September is the month of blue fish, particularly anchovies. Fishing is done using various methods: the most famous is that of the ‘lampare’, large lamps that, with their light, attract schools of fish to the surface to be caught with nets. The major centers 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. And the season continues to be good until mid-July. In Ligurian cuisine, they are the most present fish, found salted, in green sauce, stuffed, marinated, and fried. Once it was said: u pan du ma (the bread of the sea).
