Breaded and fried anchovies in a pan with seed oil, for once I leave my air fryer and microwave aside, I really need and want some fried food. Even though the anchovy season is over, you can still find them in the market, despite their short fishing period from the end of March to July, but you can find them until November. We all know that nowadays seafood products from the North Seas are available in the market throughout the year. In Sicily, anchovies are prepared in a thousand ways, with breadcrumbs and capers, with pine nuts and raisins, with fresh anchovies and with those in oil, marinated, pizzaiola style and have you ever prepared anchovy parmigiana? As a blue fish, it’s not only tasty but also really good for you, and if you prepare it with broccoli, cauliflower, chicory, cabbage, or Brussels sprouts, the combination of flavors is truly perfect.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 454.63 (Kcal)
- Carbohydrates 16.46 (g) of which sugars 3.14 (g)
- Proteins 24.65 (g)
- Fat 32.82 (g) of which saturated 6.63 (g)of which unsaturated 21.77 (g)
- Fibers 0.98 (g)
- Sodium 784.14 (mg)
Indicative values for a portion of 60 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
- 3/4 cup breadcrumbs
- 1 egg white
- 1 lemon (grated zest)
- 3.4 oz peanut oil (for frying)
- 3 sprigs mint
- 1 bunch chives
- 1 tsp salt
- to taste black pepper
- 2 tbsps extra virgin olive oil
Tools
- Paper towels
- Small pot
- 2 Deep plates
- Grater
Steps
Using a small, sharp knife, open the belly of the anchovies from head to tail. Gently remove the bone along with the head. Another method is to use your fingers, detaching the head with your index and thumb and pulling away the bone along with the innards. Wash the anchovies and pat them dry.
Use only the egg white to coat the anchovies. Season the breadcrumbs with salt and pepper, finely chopped chives and mint, lemon zest, and EVO oil.
Dip the anchovies in the lightly beaten egg white and then in the seasoned breadcrumbs.
Prepare a pan with a little peanut oil and once it is hot, fry the anchovies until golden.
Use paper towels to drain the fried anchovies from excess oil.
Here they are, ready and hot to eat immediately: breaded and fried anchovies.
FAQ
What is the difference between anchovies and sardines?
In reality, there is none; both are part of the same family. Sardines are adult fish and therefore larger, while anchovies are smaller fish because they are younger.
In reality, there is none; both are part of the same family. Sardines are adult fish and therefore larger, while anchovies are smaller fish because they are younger.
