Anchovies are part of the oily fish family. They play a very important role in the Mediterranean maritime economy. Their meat is an excellent ingredient in terms of both flavour and nutritional value.
Like all oily fish, anchovies are also rich in omega-3, easy to digest, high in calcium, and perfect for diets that are low in saturated fats. Given how readily available and affordable they are, they can be enjoyed several times a week in a variety of different forms: salted, in oil and, above all, fried.
In our recipe, we have used rice flour for the breading to make this truly delicious dish accessible to people who are allergic to gluten (and offer fried food lovers a lighter option).
Ingredients for 4 people
- 12 anchovy fillets
- rice flour as needed
- salt as needed
- pepper as needed
- 500 millilitres of vegetable oil
1. Wash the previously cleaned anchovies (you can do it yourself or have your fishmonger do it) and dry them with kitchen paper. In the meantime, heat up plenty of vegetable oil and pour the rice flour onto a large plate.
2. Put the anchovies in the flour and press them in lightly with your fingers, making sure that the flour adheres to the fish. Repeat on the other side of the fish. Flip them back and forth a few times until the anchovies are well coated in flour.
3. To check if your oil is up to temperature, throw in a small piece of bread. When it starts to sizzle, the oil is just right. Fry some anchovies without crowding the pan. Let them fry for a minute, then turn them over. They should be golden and crunchy. Remove them from the oil with a slotted spoon and let them dry on kitchen paper. Serve with some lemon slices.
Tips and tricks
- You can replace the lemon with lime for a truly irresistible flavour.
- Add some fresh thyme or tarragon to the flour.
- Do not turn the fish too often while it is frying to avoid it becoming too saturated with oil. Just let it fry for a minute, then turn it over.