The breaded anchovies in a pan were made by my mom as a main dish when I was a child. She would take a sheet of notebook paper from the middle, which she then thoroughly oiled with olive oil, and then she would layer the anchovies as I will now indicate. A finger-licking recipe or maybe not, actually, my sister and I would agree to eat the crumbs stuck to the paper which we divided equally. This is a typical Apulian recipe with blue fish from our seas, rich in protein and moreover economical.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 14 oz Anchovies
- 7 oz Stale Bread
- to taste Parsley
- 1 clove Garlic
- to taste Salt
- to taste Extra Virgin Olive Oil
Tools
- Parchment Paper
- Pan
Preparation
Clean the fish and wash the anchovies. Then prepare a sheet of parchment paper large enough to cover the anchovies.
Soak the stale bread in a container and crumble it. You can also use just the crumbled bread crumbs, but I like to use it all.
Oil the sheet placed in a pan or baking dish and put some crumbled bread on top.
Add the aligned anchovies and then add finely chopped garlic, chopped parsley, a little salt, and more crumbled bread on top.
Pour a little extra virgin olive oil, cover with the paper, and cook on low heat for ten minutes on one side and then the other. Use a rotating pan for this recipe.
Finally, serve warm or tepid at the table and remove the central spine while eating.
Breaded Anchovies in a Pan
Tips for the breaded anchovies in a pan recipe: Remove the central bones beforehand to make it safe for children, even though they are so thin that some do not remove them and even eat them. However, it is better not to take risks, especially with children. Fishmongers are sometimes kind enough to sell them already cleaned in their fish shops. Additionally, on my social media Pinterest Instagram Twitter Facebook
