Crispy Steamed Whole Anchovies - Simple & Delicious
Nutritional value per serving
Calories200kcal
Carbs2gram
Fat12gram
Protein20gram
Ingredients
- Whole fresh anchovies, cleaned with heads on (choose fresh, bright eyes and firm flesh)400 g
- Lemon juice (freshly squeezed)1 tbsp
- Olive oil2 tbsp
- Sea saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Fresh parsley (finely chopped, optional for garnish)1 tbsp
This recipe teaches you how to steam whole anchovies and achieve a crispy texture, making for a delicious and healthy seafood dish. Anchovies are small, flavorful fish packed with nutrients, and steaming helps keep them tender and moist before finishing crispy. The total ingredient cost is approximately $8 USD, €7, £6, or ₹650, and the dish serves 4 with about 200 kcal per serving. This dish is suitable for pescatarian diets. The recipe is easy to follow and takes about 30 minutes in total. Food safety is important - anchovies must reach an internal temperature of 63°C (145°F) for safe consumption. Steaming preserves moisture and protein quality, while finishing crispy adds great texture.
Preparation instructions
Clean Anchovies
1If your anchovies haven't been cleaned, rinse them under cold running water, remove the guts and scales gently. Pat dry with paper towels. Cleaning them properly is crucial for food safety and better taste. (10 minutes)
Prepare Steaming Setup
2Fill a pot or wok with about 5 cm of water and bring it to a boil. Place a steaming rack or basket over the water ensuring it doesn't touch the water. This creates the moist heat environment for gentle cooking. (5 minutes)
Steam Anchovies
3Arrange the whole anchovies on a heatproof plate that fits inside your steamer. Drizzle 1 tbsp olive oil and lemon juice over them then sprinkle with salt and pepper. Place the plate on the steaming rack and cover. Steam for about 8 minutes until the fish flesh turns opaque, and internal temperature reaches 63°C (145°F). Use a food thermometer to check safely. (8 minutes)
Crisp Anchovies
4Remove steamed anchovies carefully. Heat the remaining 1 tbsp of olive oil in a nonstick pan over medium-high heat. Add anchovies and fry for 2 minutes per side until lightly golden and crispy. This contrast in textures makes the dish delightful while maintaining juiciness inside. (5 minutes)
Serve and Garnish
5Transfer the crispy whole anchovies to a serving plate and sprinkle with chopped fresh parsley if desired. Serve immediately for best texture and flavor. Enjoy your healthy and tasty anchovy treat! (2 minutes)
Cooking Tips
1Always keep raw seafood separate from other foods to avoid cross-contamination. Use clean cutting boards and utensils.
2If fresh anchovies are unavailable, frozen anchovies can be used, thawed safely in the refrigerator overnight.
3Use a food thermometer to ensure the internal temperature of fish reaches 63°C (145°F) for safety.
4You can omit the crisp frying step if you prefer softer steamed anchovies.
Equipment Needed
- Pot or wok for steaming
- Steaming rack or basket
- Heatproof plate for anchovies
- Nonstick frying pan
- Cooking thermometer
- Tongs or spatula
- Knife and cutting board
Grocery Shopping List
- [ ] Whole fresh anchovies, 400g (~$5) - Choose fresh fish with bright eyes, firm texture, and a clean ocean smell.
- [ ] Fresh lemon (~$0.50) - Pick firm lemons with bright skin.
- [ ] Olive oil, small bottle (~$3) - Extra virgin for best flavor.
- [ ] Fresh parsley (~$1) - Optional herb for garnish.
- [ ] Sea salt and black pepper - common pantry items.
Total Cost: Approximately $8.50
FAQ
Can I use dried or salted anchovies for this recipe?
Dried or salted anchovies are not suitable for steaming as they are meant to be used differently. Use fresh or properly thawed frozen whole anchovies for this recipe.
How do I know when the anchovies are cooked properly?
The flesh should turn opaque and flaky, and the internal temperature must reach at least 63°C (145°F) for food safety.
Can I skip the frying step?
Yes, you can enjoy the anchovies simply steamed if you prefer a softer texture and lower fat content.
How should I store leftover anchovies?
Refrigerate leftovers within two hours of cooking in an airtight container and consume within 1-2 days for freshness and safety.