CookEat Recipe
Fried Fresh Anchovies in Egg and Flour
Fresh anchovies coated in flour, salted beaten egg and flour again, then fried until lightly golden.
Method
Steps
Step 1
Gather the ingredients: 500 g fresh anchovies, professionally cleaned with heads and guts removed; 100 g plain flour, as needed for two coatings; 2 eggs; Salt; Olive oil for frying, about 400 ml in a suitably small pan.
Step 2
Pat the cleaned headless anchovies thoroughly dry, keeping their tails attached. For larger anchovies, make a fine incision along the back, open them and lift out the backbone while leaving the two sides joined at the tail. This butterfly preparation can also be used with large fresh sardines.
Step 3
Beat the eggs well with salt. Put the flour on a plate. Heat a shallow layer of olive oil in a small heavy frying pan to about 170–175°C.
Step 4
Flour each fish, hold it by the tail, dip into the salted beaten egg and then coat with flour again. Fry promptly in small batches for about 2–3 minutes per side, adjusting for size, until lightly golden and the thickest fish and coating reach 74°C. Drain and serve hot.
Step 5
For the sardine version, use 500 g fresh sardines with heads and guts removed and retain the same flour, egg, salt and oil method. Butterfly larger sardines from the back, remove the backbone while preserving the joined tail, coat flour–egg–flour and fry until 74°C throughout.
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