How to Make Crispy Anchovy Fritte

Anchovy Fritte

Anchovy fritte is a delightful dish that transforms fresh anchovies into crispy, golden bites. Perfect as an appetizer or snack, this Italian-inspired recipe pairs wonderfully with a squeeze of lemon and a glass of chilled white wine.

Ingredients

• 1 lb (500g) fresh anchovies (cleaned and gutted)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper (to taste)
• 2 eggs (beaten)
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• Fresh parsley (chopped, for garnish)

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Instructions

Preparing the Anchovies:

1. Rinse the anchovies under cold water and pat them dry with paper towels.
2. Lightly season the anchovies with salt and black pepper.

Preparing the Batter:

1. In a shallow bowl, combine flour, cornstarch, smoked paprika (if using), salt, and black pepper.
2. Place the beaten eggs in a separate bowl.

Coating the Anchovies:

1. Dip each anchovy into the beaten eggs, ensuring it’s fully coated.
2. Roll the anchovies in the flour mixture, shaking off any excess.

Frying:

1. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
2. Fry the coated anchovies in batches, avoiding overcrowding, for 2-3 minutes or until golden and crispy.
3. Remove and drain on paper towels to absorb excess oil.

Serving:

• Arrange the crispy anchovies on a serving plate.
• Garnish with fresh parsley and serve with lemon wedges for a zesty finish. Pair with aioli or tartar sauce for dipping.