Crispy Healthy Whole Fried Anchovies
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat28gram
Protein40gram
Ingredients
- Fresh whole anchovies500 g
- All-purpose flour100 g
- Sea saltto taste n/a
- Freshly ground black pepperto taste n/a
- Olive oil (for frying)3 tbsp
- Lemon wedges (for serving)4 pieces
This recipe shows you how to prepare crispy, delicious, and healthy whole fried anchovies. It uses minimal oil, preserves the delicate flavor of fresh anchovies, and is perfect as a snack or light meal. The total cost of ingredients is approximately $6 USD / 5.5 EUR / 4.8 GBP / 460 INR with about 450 kcal per serving. This recipe is easy to make, takes about 25 minutes total, and suits a healthy diet with omega-3 benefits. Food safety is emphasized with correct cooking temperatures and safe handling practices to ensure a delightful and safe dining experience.
Preparation instructions
Clean the anchovies
1Gently rinse the fresh whole anchovies under cold running water to remove any surface grit. Pat them dry thoroughly with kitchen paper towels. This prevents splattering during frying and ensures they get crispy.
Season and flour the anchovies
2Place the dried anchovies in a bowl. Sprinkle sea salt and freshly ground black pepper to taste. Toss to coat uniformly. Then add the all-purpose flour and gently toss again until each anchovy is lightly coated. This light coating helps create a crispy texture when fried.
Heat the olive oil
3In a large frying pan, heat 3 tablespoons of olive oil over medium heat. The oil is ready when it shimmers but does not smoke, about 3 to 4 minutes. Proper heat ensures the anchovies fry crisp without absorbing excess oil.
Fry the anchovies
4Carefully place the coated anchovies in a single layer into the hot oil. Fry for 2 to 3 minutes on each side until golden brown and crispy. Anchor the fish gently with tongs to avoid breaking. The internal temperature of cooked fish should reach 63°C (145°F) to ensure safety.
Drain and serve
5Using a slotted spoon or tongs, remove the anchovies and place them on a plate lined with kitchen paper towels to drain excess oil. Serve immediately with fresh lemon wedges to enhance the flavor.
Cooking Tips
1Use the freshest anchovies available; fresh fish will have a mild sea smell and clear eyes.
2Avoid overcrowding the pan to maintain oil temperature and crispiness.
3Drying the anchovies thoroughly before flouring prevents sogginess and oil splatter.
4Use a thermometer to make sure the fish reach 63°C (145°F) internally for food safety.
5To reduce oil absorption, fry at medium heat and do not leave the fish in oil too long.
Equipment
- Large frying pan or skillet
- Tongs or slotted spoon
- Kitchen paper towels
- Mixing bowl
- Thermometer (optional but recommended)
Grocery Shopping List
- [ ] Fresh whole anchovies (500 g) - choose fish with clear eyes and mild ocean smell
- [ ] All-purpose flour (100 g) - regular white flour is fine for the coating
- [ ] Olive oil (extra virgin preferred, 3 tbsp) - select a good quality oil for flavor and health
- [ ] Sea salt and black pepper - small amounts, use fresh ground pepper if possible
- [ ] Lemon (4 pieces) - pick firm, juicy lemons for serving
Total estimated cost: $6 USD.
FAQ
Can I use frozen anchovies for this recipe?
Yes, you can use frozen anchovies. Make sure to thaw them completely in the refrigerator and pat them dry very well to avoid excess moisture that can cause oil splatters.
How do I know when the anchovies are fully cooked?
Cooked anchovies should be golden brown and crispy on the outside. Using a food thermometer, the internal temperature should reach 63°C (145°F) for safe consumption.
Can I bake instead of frying for a healthier version?
Yes, you can bake the coated anchovies at 200°C (400°F) for about 15 minutes until crispy, turning halfway through. This reduces oil use but may be less crispy than frying.
How do I avoid oil splatters while frying?
Make sure the anchovies are dry before coating and frying. Also, use a pan with sides and cook at medium heat to reduce splattering. A splatter screen can also help.
Can I use other types of flour for coating?
You can use cornmeal, rice flour, or gluten-free flour if preferred. These may change the texture slightly but will still give a crispy coating.