Breaded Fried Anchovies Italian Recipe

Method7 steps · about 25 min

1. 1

   Step 1: Use fresh raw anchovies (500 g), or thaw frozen anchovies in the refrigerator first. Open each belly, remove the guts, cut off the head and gently remove the spine up to the tail. Butterfly the small fillets without tearing them; these are not cured or oil-packed anchovies.

   Uses 500 g fresh raw anchovies, gutted and butterflied in step 1; not salted or oil-packed fillets

   
2. 2

   Step 2: Inspect the butterflied anchovies for remaining entrails and bones and remove them. Gently wipe away residue with damp kitchen paper instead of washing raw fish under a splashing tap. Clean the board, utensils and hands after handling raw fish.

   Uses All prepared raw anchovies

3. 3

   Step 3: Pat all the trimmed anchovies dry with kitchen paper so the coating will stick. Put all 200 g ready breadcrumbs on a separate plate for the next coating stage.

   Uses All trimmed raw anchovies · 200 g ready breadcrumbs on a separate plate

4. 4

   Step 4: Beat both eggs (2) with a pinch of fine salt and a little ground black pepper to taste. Dip each dried anchovy into the beaten egg, gently turning it to coat both sides without tearing it.

   Uses All dried raw anchovies · 2 eggs available for coating; the used share varies · Fine salt and ground black pepper for the beaten egg, to taste

   
5. 5

   Step 5: Press breadcrumbs onto both sides of each egg-coated anchovy. Set the breaded fish ready to fry. Discard any egg and breadcrumbs left after contact with the raw fish.

   Uses All egg-coated anchovies · Breadcrumbs available for coating; use as much as adheres

   
6. 6

   Step 6: Heat the vegetable oil in a suitable large pan to 150°C / 300°F, checking with a thermometer. Fry in uncrowded batches for one to two minutes on each side, until both sides are golden and crisp and the fish is opaque, flakes readily and reaches 63°C / 145°F; the egg coating must also be fully set. Maintain the oil temperature between batches.

   Uses All breaded anchovies · 1 litre oil available in the frying pan; absorbed share unknown

   
7. 7

   Step 7: Drain each cooked batch on kitchen paper for two to three minutes, turning once to remove excess oil. Serve hot with a few drops of lemon juice, sharing the fish among four portions.

   Drain each fried batch before serving · 3 minUses All fried anchovies · A few drops of lemon juice to serve