Crispy Whole Fried Anchovies: A Delightfully Crunchy Treat
Nutritional value per serving
Calories250kcal
Carbs10gram
Fat12gram
Protein30gram
Ingredients
- Fresh whole anchovies – choose firm, shiny fish with clear eyes400 g
- All-purpose flour1/2 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
- Vegetable oil for frying (e.g., sunflower, canola)500 ml
- Lemon wedges for serving (optional)4 pieces
This recipe shows you how to prepare crispy fried whole anchovies, a beloved seafood appetizer known for its delightful crunch and rich flavor. Anchovies are small fish, naturally tender, and frying them whole with a light coating of flour creates a satisfyingly crispy texture. This dish is economical, simple to make, and perfect for casual snacking or serving as an appetizer. The total ingredient cost is approximately $6 USD (€5.5, £4.7, ₹470). Each serving contains about 250 kcal, making it a light, protein-rich snack suitable for pescatarians. The cooking process is quick and easy, ideal for cooks at all skill levels. Total preparation and cooking time is about 30 minutes.
Preparation instructions
Clean the Anchovies
1Rinse the fresh whole anchovies gently under cold running water to remove any scales or residue. Pat dry thoroughly with paper towels to avoid splattering when frying. Ensuring the fish are dry helps achieve a crispy coating.
Prepare the Coating Mix
2In a shallow bowl, combine the all-purpose flour, salt, and black pepper. Mix thoroughly to distribute the seasoning evenly. This simple seasoned flour will create a light, crispy crust on the anchovies.
Coat the Anchovies
3Lightly dredge each anchovy in the seasoned flour mixture, shaking off any excess flour. Make sure all sides are evenly coated to ensure an even fry and crispy texture.
Heat the Oil
4Pour the vegetable oil into a deep frying pan or skillet and heat over medium-high heat. The oil temperature should reach about 180°C (356°F) for optimal frying. If you do not have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle immediately.
Fry the Anchovies
5Carefully add the coated anchovies to the hot oil in a single layer. Fry for about 2 to 3 minutes on each side, or until the fish turn golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan, which can lower oil temperature and result in soggy fish.
Drain and Serve
6Using a slotted spoon, remove the fried anchovies from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve immediately with lemon wedges for squeezing over the top.
Cooking Tips
1Ensure anchovies are fresh by selecting fish that are shiny with clear eyes and a clean ocean smell, not fishy or sour.
2Patting the fish completely dry before coating prevents dangerous oil splattering and improves crispiness.
3Maintain oil temperature around 180°C to prevent anchovies from soaking up too much oil and becoming greasy.
4Use a thermometer for accuracy; overheating oil is a fire risk, and underheated oil causes soggy results.
5Do not overcrowd the pan to keep oil temperature steady; fry in small batches for the best texture.
6Leftover fried anchovies are best consumed immediately; if needed, reheat briefly in an oven or air fryer to restore crispness.
Equipment
- Deep frying pan or skillet
- Cooking thermometer (optional but recommended)
- Shallow bowl for coating mix
- Slotted spoon
- Paper towels
- Plate for serving
Shopping List
- [ ] Fresh whole anchovies (400 g) - Approx. $5.00. Choose firm, shiny fish with clear eyes for the best freshness.
- [ ] All-purpose flour (1/2 cup) - Approx. $0.20. Regular flour works fine for a light coating.
- [ ] Salt (1/2 tsp) - Approx. $0.01. Use regular table salt.
- [ ] Black pepper (1/4 tsp) - Approx. $0.05. Freshly ground pepper adds great flavor.
- [ ] Vegetable oil (500 ml) - Approx. $1.00. Choose a high smoke point oil like sunflower or canola for frying.
- [ ] Lemon (4 wedges) - Approx. $0.50. Adds bright acidity and balances the fried flavors.
Total estimated cost: $6.76
FAQ
Do I need to gut the anchovies before frying?
No, for this recipe you can fry the anchovies whole with guts intact. Make sure they are fresh and cleaned well by rinsing under cold water.
How can I tell when the anchovies are fully cooked?
They fry quickly, about 2-3 minutes per side. The fish should be golden brown and crispy on the outside and opaque inside. Overcooking will make them tough.
Can I use frozen anchovies for this recipe?
Yes, but thaw them fully, pat dry, and proceed with the recipe. Frozen fish may release more moisture, so drying well is even more important.
What should I do to avoid oil splatters when frying?
Make sure your anchovies are completely dry before frying, and carefully place them in the hot oil. Using a splatter screen helps keep your stove clean and safe.