Crispy Fried Anchovies With Tartar Sauce Recipes

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FRIED FRESH ANCHOVIES



Fried Fresh Anchovies image

Fresh anchovies are coated with cornmeal and then fried. Wonderfully crispy and so delicious! This is one of the easiest fresh fish recipes with very few ingredients.

Provided by Zerrin & Yusuf

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 8

5oog (1.102 pounds) fresh anchovies, gutted (with or without bones)
1 cup cornmeal
2 tsp salt
1-2 cups oil (depending on the size of your pan)
Lemon
Onion
Parsley
Bread

Steps:

  • Rinse the fresh anchovies under cold water and place them on a strainer.
  • Put cornmeal on a plate. Sprinkle salt over it and wix well.
  • Coat anchovies with this cornmeal one by one and leave them in the flour.
  • Heat oil in a pan. Test it with a pinch of salt. It immediately sizzles if the oil is hot enough.
  • Fry the anchovies until golden, about 1 minute per side.
  • Transfer the fried anchovies onto a paper towel with a slotted spoon to remove excessive oil.
  • Serve warm with chopped parsley, lemon wedges and sliced onions.

Nutrition Facts : Calories 769 calories, Sugar 0.2 g, Sodium 1303.4 mg, Fat 63.1 g, SaturatedFat 9.8 g, TransFat 0 g, Carbohydrate 23.5 g, Fiber 2.2 g, Protein 27.9 g, Cholesterol 75 mg

PAN-FRIED ANCHOVIES



Pan-Fried Anchovies image

Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 5

32 fresh anchovies or 16 sardines (about 1 1/4 pounds), cleaned
1 cup toasted unseasoned dry breadcrumbs
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for frying
Fresh lemon wedges, for serving

Steps:

  • Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
  • In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

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