Fried Fresh Anchovies Recipes

FRIED FRESH ANCHOVIES

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.

PAN-FRIED ANCHOVIES

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.

FRESH FRIED ANCHOVIES

Steps:

• These preparation steps assume that the fish has already been cleaned and, if purchased frozen, has been defrosted Rinse the fish and place in a bowl or on a large plate Sprinkle the salt over the fish and let sit for 5-10 minutes Pour the olive oil in a pan and heat on medium-high heat While the oil is heating, dredge the fish in the flour Once the oil is hot, place the fish in the pan Fry the fish until golden brown (5-10 minutes)

FRIED ANCHOVIES WITH CHARRED LEEKS AND ANCHOVY DRESSING

Steps:

• Heat a grill to its highest setting and bring a large pan of salted water to a boil. Preheat a deep-fryer with the neutral oil to 375 degrees F.
• Wash the leeks, then remove and discard the outer layers and add to the boiling water. Cook until starting to soften, about 2 minutes, then immediately transfer to a bowl of ice-cold water until cold. Drain the leeks and pat dry, then cut in half lengthways, and put on a baking tray cut-side down. Rub over 2 tablespoons of the rapeseed oil and season with salt and pepper. Grill the leeks until charred, about 5 minutes. Remove to a work surface and let cool enough to handle, then cut into bite-sized pieces.
• Blitz the anchovies in oil and garlic in a food processor to form a paste. With the motor running, add the mustard, 2 tablespoons lemon juice, the egg yolks and some salt and pepper, then gradually add the remaining tablespoon rapeseed oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, chopped dill and tarragon, then taste for seasoning and add more lemon juice if desired. Add water to the bowl until it is a drizzling consistency. Set aside for serving.
• Clean the fresh anchovies by removing the heads and innards. (Remove the innards by running your thumb along the inside of the bellies. Rinse the anchovies, then pat dry and set aside over ice.
• Add the flour, cornmeal, garlic powder, cayenne, 2 teaspoons salt and pepper to taste to a medium bowl. Roll the fresh anchovies one by one in the seasoned flour, coating them on all sides. Fry in batches until golden brown, a couple of minutes.
• Spoon the anchovy dressing on the bottom of a platter. Top with the toasted hazelnuts, leeks, fried anchovies and dill tops.