Crispy Fried Fresh Anchovies
Equipment
- frypan
Ingredients
- 500 gr fresh anchovies
- 3 tbsp flour or rise flour
- sunflower oil
- 2 eggs row
- 5 tbsp breadcrumbs
- salt
- 1 limon for juce
Instructions
- Clean the anchovies by removing the insides, rinse them, and fillet them, carefully taking out the bones. Rinse the fillets lightly again and pat them dry with paper towels to remove excess moisture (photo 1).Prepare three plates: one with flour, one with beaten raw egg, and one with breadcrumbs (grated dry bread) - photo 2.
- Coat each anchovy first in flour (photo 3), shaking off the excess. Then transfer it to the plate with egg (photo 4), dip it on both sides, and immediately move it to the third plate with breadcrumbs (photo 5).
- Place the breaded anchovies into very hot oil. I prefer to use refined sunflower oil for frying.Fry the anchovies very quickly on both sides (photo 6). Remove them and place on paper towels to absorb as much oil as possible (photo 7). Once all the anchovies are fried, drizzle them with lemon juice and sprinkle with salt (photo 8).
Video
Notes
Ready crispy breaded anchovies can be drizzled with a little lemon juice before serving. They are best eaten immediately, as they will become soft if stored in the refrigerator. However, if necessary, they can be kept in the fridge in a covered container for no more than a couple of days. They can be reheated in the oven.